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Grilled Chicken Breast Sandwiches




Source of Recipe


Angela Lowry


List of Ingredients




6 chicken breast halves without skin -- boned & skinned
2 tablespoon olive oil
1 tablespoon black pepper -- cracked
2 tablespoons fresh thyme
2 red bell peppers OR jar roasted red peppers, drained
1/2 cup GFCF mayonnaise
1/4 cup Dijon mustard
1 teaspoon red wine vinegar (optional)
1 dash salt
3 ounces arugula leaves (optional)
3 red ripe tomatoes -- for slicing
6 rolls (I use those little Kwandy rolls)



Recipe



For the Chicken-- Rub the chicken breasts with 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.

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 1 tablespoon olive oil, salt and vinegar and store in an airtight container (refrigerated) until ready to use. Or use jar of peppers.

Assemble sandwiches with mayo, mustard, tomato slices, arugula, chicken, peppers.

Makes 6 servings