Grilled Chicken Breast Sandwiches
Submitted by dee robin
Grilled chicken breast sandwiches stacked with smoky home-roasted red peppers, peppery arugula, ripe tomato, and a tangy Dijon-mayo sauce on toasted bread. The marinade does its work overnight.
YIELD
12 servingsPREP
30 minCOOK
1 hrsREADY
1 daysThis is a grilled chicken sandwich with restaurant ambitions, built from components you make from scratch and can prep a day ahead. It starts with the chicken, rubbed in olive oil, cracked black pepper, and thyme, then left to marinate overnight so the lean breast soaks up real flavor before it ever hits the grill.
The roasted red peppers are worth the effort. You char them whole until the skins blister black, steam them in a closed paper bag to loosen the skins, then slip them off with your fingers. The result is sweet, silky, faintly smoky strips that beat anything from a jar.
A quick sauce of mayonnaise, Dijon, Worcestershire, and red wine vinegar adds a sharp, tangy backbone.
To build, toast the bread so it stays sturdy under the juicy fillings, spread the mustard sauce, then layer sliced grilled chicken, those roasted peppers, ripe tomato, and peppery arugula. These sandwiches are best eaten right away, while the bread is still crisp.
Chef Tips
- Marinate the chicken overnight if you can; six hours is the minimum for the thyme and pepper to penetrate.
- Steam the charred peppers in a sealed bag before peeling; the trapped steam lifts the skins right off.
- Toast the bread and keep the dry sides facing out so the sandwich holds together and doesn’t go soggy.
- Cook the chicken to 165°F (74°C) and rest it before slicing on the diagonal.
Variations
- Char the peppers over charcoal for a deeper, smokier flavor.
- Add a slice of provolone or fresh mozzarella while the chicken is still warm.
- Swap the arugula for basil leaves or baby spinach.
Ingredients
Directions
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.
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 ¼ 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.
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.
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 breasts 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.
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