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  1. -- Recipe via Meal-Master (tm) v8.04

  2. Title: Grilled Chicken Breast Sandwiches With Roaste

  3. Categories: Sandwiches, On the gril

  4. Yield: 6 servings

  5. 6 chicken breast halves

  6. : without skin -- boned &

  7. : skinned

  8. 5 TB olive oil

  9. 1 TB black pepper -- cracked

  10. 2 TB fresh thyme

  11. 2 red bell peppers

  12. 1/2 c mayonnaise

  13. 1/4 c Dijon mustard

  14. 1 ts Worcestershire sauce

  15. 1 ts red wine vinegar

  16. 1 ds salt

  17. 3 oz arugula leaves

  18. 3 red ripe tomatoes -- for : slicing

  19. 12 sl multi-grain bread

  20. STEP ONE: For the Chicken-- Rub the chicken breasts

  21. with 3 tablespoons of the olive oil, the black pepper,

  22. and thyme leaves. Cover and refrigerate a minimum of 6

  23. hours, preferably overnight. Remove from refrigerator 1 hour before cooking.

  24. STEP TWO: For the Peppers-- Preheat oven to 500

  25. degrees and place 2 red bell peppers on the rack and roast. Turn the peppers occasionally until the skins

  26. 20 to 30 minutes

  27. peppers in a paper bag and seal the top. This allows

  28. them to steam and aids in peeling. Remove the peppers

  29. from the bag and remove the skins with your fingers.

  30. Sometimes a little cold running water helps. Remove

  31. the cores and seeds and slice into 1/4-inch strips.

  32. Toss the peppers with 2 tablespoons olive oil and store in a glass container until ready to use.

  33. If a charcoal fire is available, you can roast the

  34. peppers directly on the coals. This can be very

  35. tricky, so you need to watch them constantly. As the

  36. peppers begin to char, turn them so they char evenly.

  37. Once you have an even char, proceed as in oven

  38. roasting. The charcoal roasting imparts a smoky flavor that enhances the sandwich.

  39. STEP THREE: For the Sauce-- Mix mayonnaise, Dijon

  40. mustard, Worcestershire sauce, red wine vinegar, and dash of salt together well and refrigerate in a glass

  41. container until ready to use.

  42. STEP FOUR: Assembling the Sandwiches-- The chicken,

  43. peppers, and mustard sauce can be prepared to this

  44. point a day in advance. When you are ready to serve

  45. the sandwiches, prepare a charcoal fire or preheat the

  46. broiler for the chicken and bread. Grill or broil the

  47. 6 to 10 minutes per side, depending on the

  48. heat of your fire. As they are cooking, brush a little

  49. butter or olive oil on one side of 12 slices of the

  50. bread. When the breasts are cooked, transfer to a

  51. platter and allow to cool slightly, at which time you

  52. will need to either grill or broil the bread until

  53. slightly toasted. Spread a liberal amount of the

  54. mustard sauce on the oiled or buttered side of the

  55. bread slices so that the dry sides will be on the

  56. outside of the sandwich.

  57. Slice the breasts on a diagonal and place each sliced

  58. breast on a slice of toasted bread. Top with some of

  59. the roasted pepper strips, 2 slices of tomato, some of

  60. the arugula, and the top piece of bread. Cut and serve

  61. as you would with any sandwich. Serve immediately.

  62. Can be served with cole slaw or "Roasted Potato Salad"

  63. (see recipe.)

  64. Recipe By : Ed Kasky of Engine Co. No. 28, Los

  65. Angeles --


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