Grilled Chicken Sandwiches with Sherried Peaches
Submitted by happyzhangbo
Grilled chicken sandwiches piled high with a sweet-savory peach and caramelized onion relish spiked with sherry vinegar and crushed peppercorns. Summer cookout fare with a grown-up punch.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
32 minThis sandwich earns its keep with the relish. Onions go low and slow in a skillet until they slump and sweeten, then sugar hits the pan for a proper caramel, followed by ripe peaches, sherry vinegar, and dry sherry. Everything cooks down jammy with crushed peppercorns stirred in at the end, giving you sweet, sour, and a slow pepper burn all in one spoonful.
The chicken gets pounded thin between plastic wrap so it cooks in 3 to 4 minutes per side without drying out. Toast the kaiser rolls on the grill while the chicken rests so they pick up a little char and don’t go soggy under the relish.
Kitchen Tips
- Pound the chicken to an even ¼ inch thickness so it cooks through before the outside overcooks.
- Cook the onions down patiently. Rushing this step with high heat gives you burnt edges instead of sweet, jammy strands.
- Use ripe but firm peaches. Overripe fruit turns to mush in the pan.
- Make the relish up to 3 days ahead and warm gently before serving.
Variations
- Swap peaches for nectarines, plums, or even apricots depending on what’s ripe.
- Add a slice of sharp cheddar or creamy goat cheese under the relish for extra richness.
- Use grilled pork tenderloin or turkey cutlets in place of chicken.
Ingredients
Directions
Heat 1 teaspoon of the oil in a large nonstick skillet over medium-low heat.
Add onions and cook, stirring, until softened and starting to color, 5 to 7 minutes.
Add sugar, stirring until it dissolves and starts to bubble, about 2 minutes.
Add peaches and cook until the mixture turns golden brown, about 4 more minutes.
Add vinegar and sherry, bring to a simmer and cook, stirring, until thickened and jamlike, 5 to 10 minutes.
Stir in crushed peppercorns and season with salt.
Transfer to a bowl and set aside.
Prepare grill or preheat broiler.
Place each chicken breast between two layers of plastic wrap and flatten gently with a rolling pin or heavy skillet until approximately ¼ inch thick.
Brush chicken breasts lightly with the remaining 1 teaspoon oil and season with salt and pepper.
Grill or broil the chicken until no longer pink inside, 3 to 4 minutes per side.
While the chicken is cooking, toast the rolls on the grill or under the broiler.
Place lettuce leaves on the bottom halves of the toasted rolls, followed by the chicken.
Top with the peach-onion relish and the roll tops.
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