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Yield: 6 Servings
Ingredients:
* 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
Instructions:
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.
Ingredients:
* 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
Instructions:
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.
