Grilled Chicken Breast Sandwiches With Roaste

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

20 to 30 minutes

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

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 --