Ingredients Jump to Instructions ↓

  1. Peach Fennel Relish

  2. 3 Firm peaches

  3. 1 Fennel bulb - diced small

  4. 1 Red bell pepper - diced small (small)

  5. 3/4 cup 46g / 1.6oz Minced red onion

  6. Juice of 1 orange

  7. 2 tablespoons 30ml Maple syrup

  8. 1/4 cup 23g / 0.8oz Minced fennel fronds

  9. 3 tablespoons 45ml Minced chives

  10. 3 tablespoons 45ml Thinly-sliced mint leaves

  11. Coarse salt - to taste

  12. Mint Mayonnaise

  13. 1 cup 237ml Mayonnaise

  14. 3 tablespoons 45ml Pureed roasted garlic

  15. 1/4 cup 10g / 0.4oz Thinly-sliced mint leaves

  16. Sandwich

  17. 4 Focaccia bread squares,

  18. 4" each,

  19. Or other bread

  20. 4 Chicken breasts - grilled, cooled,

  21. And thinly sliced 4 Bread slices

  22. Salt - to taste

  23. Freshly ground black pepper - to taste

  24. Shaved fennel

  25. Arugula or baby greens

Instructions Jump to Ingredients ↑

  1. Prepare the relish: Make an "X" with a knife in bottom of each peach. Poach peaches in simmering liquid over low heat until skin starts to peel away from flesh, about 5 minutes. Remove from liquid and place in bowl of ice water. Peel while still warm. Cut peaches in half and remove pits, then finely dice.

  2. Using rubber spatula, gently combine peaches, fennel, bell pepper, onion, juice, syrup, fennel fronds, chives and mint in small bowl. Season with salt and pepper to taste. Cover and chill 1 hour.

  3. To make the mint mayonnaise, whisk together 1 cup mayonnaise and 3 tablespoons pureed roasted garlic in small bowl. Stir in 1/4 cup thinly sliced mint leaves. Chill until ready to use.

  4. Cut in half 4 (4-inch) squares focaccia or other bread. Spread each half with mint mayonnaise. Cut 4 cooled grilled chicken breasts into thin slices and divide among 4 pieces of bread. Season with salt and pepper. Drain Peach-Fennel Relish and spread even layer to taste on other bread halves, pressing down lightly. Top with shaved fennel and arugula or baby greens to taste. Carefully close sandwich.

  5. This recipe yields 4 servings.


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