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---------- Recipe via Meal-Master (tm) v8.04
Title: Grilled Chicken Breast Sandwiches With Roaste
Categories: Sandwiches, On the gril
Yield: 6 servings
6 chicken breast halves
: without skin -- boned &
: skinned
5 TB olive oil
1 TB black pepper -- cracked
2 TB fresh thyme
2 red bell peppers
1/2 c mayonnaise
1/4 c Dijon mustard
1 ts Worcestershire sauce
1 ts red wine vinegar
1 ds salt
3 oz arugula leaves
3 red ripe tomatoes -- for
: slicing
12 sl multi-grain bread
STEP ONE: For the Chicken-- Rub the chicken breasts
with 3 tablespoons of the olive oil, the black pepper,
and thyme leaves. Cover and refrigerate a minimum of 6
hours, preferably overnight. Remove from refrigerator
1 hour before cooking.
STEP TWO: For the Peppers-- Preheat oven to 500
degrees and place 2 red bell peppers on the rack and
roast. Turn the peppers occasionally until the skins
are completely charred (20 to 30 minutes). Place the
peppers in a paper bag and seal the top. This allows
them to steam and aids in peeling. Remove the peppers
from the bag and remove the skins with your fingers.
Sometimes a little cold running water helps. Remove
the cores and seeds and slice into 1/4-inch strips.
Toss the peppers with 2 tablespoons olive oil and
store in a glass container until ready to use.
If a charcoal fire is available, you can roast the
peppers directly on the coals. This can be very
tricky, so you need to watch them constantly. As the
peppers begin to char, turn them so they char evenly.
Once you have an even char, proceed as in oven
roasting. The charcoal roasting imparts a smoky flavor
that enhances the sandwich.
STEP THREE: For the Sauce-- Mix mayonnaise, Dijon
mustard, Worcestershire sauce, red wine vinegar, and
dash of salt together well and refrigerate in a glass
container until ready to use.
STEP FOUR: Assembling the Sandwiches-- The chicken,
peppers, and mustard sauce can be prepared to this
point a day in advance. When you are ready to serve
the sandwiches, prepare a charcoal fire or preheat the
broiler for the chicken and bread. Grill or broil the
breasts 6 to 10 minutes per side, depending on the
heat of your fire. As they are cooking, brush a little
butter or olive oil on one side of 12 slices of the
bread. When the breasts are cooked, transfer to a
platter and allow to cool slightly, at which time you
will need to either grill or broil the bread until
slightly toasted. Spread a liberal amount of the
mustard sauce on the oiled or buttered side of the
bread slices so that the dry sides will be on the
outside of the sandwich.
Slice the breasts on a diagonal and place each sliced
breast on a slice of toasted bread. Top with some of
the roasted pepper strips, 2 slices of tomato, some of
the arugula, and the top piece of bread. Cut and serve
as you would with any sandwich. Serve immediately.
Can be served with cole slaw or "Roasted Potato Salad"
(see recipe.)
Recipe By : Ed Kasky of Engine Co. No. 28, Los
Angeles
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