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Ингредиенты
- 6 x Chicken breast halves Without skin -- boned & Skinned
- 5 Tbsp. Extra virgin olive oil
- 1 Tbsp. Black pepper -- cracked
- 2 Tbsp. Fresh thyme
- 2 x Red bell peppers
- 1/2 c. Mayonnaise
- 1/4 c. Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Red wine vinegar
- 1 dsh Salt
- 3 ounce Arugula leaves
- 3 x Red ripe tomatoes -- for Slicing
- 12 slc Multi-grain bread
Инструкции
- STEP ONE: For the Chicken- Rub the chicken breasts with 3 Tbsp. of the extra virgin olive oil, the black pepper, and thyme leaves. Cover and chill a minimum of 6 hrs, 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 till the skins are completely charred (20 to 30 min). 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 cool running water helps. Remove the cores and seeds and slice into 1/4-inch strips. Toss the peppers with 2 Tbsp. extra virgin olive oil and store in a glass container till 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 proportionately. Once you have an even char, proceed as in oven roasting. The charcoal roasting imparts a smoky flavor which enhances the sandwich.
- STEP THREE: For the Sauce- Mix mayonnaise, Dijon mustard, Worcestershire sauce, red wine vinegar, and dash of salt together well and chill in a glass container till ready to use.
- STEP FOUR: 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 possibly preheat the broiler for the chicken and bread. Grill or possibly broil the breasts 6 to 10 min per side, depending on the heat of your fire. As they are cooking, brush a little butter or possibly extra virgin olive oil on one side of 12 slices of the bread. When the breasts are cooked, transfer to a platter and allow to cold slightly, at that time you will need to either grill or possibly broil the bread till slightly toasted. Spread a liberal amount of the mustard sauce on the oiled or possibly buttered side of the bread slices so which 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.
- Can be served with cole slaw or possibly "Roasted Potato Salad" (see recipe.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 305g | |
| Recipe makes 6 servings | |
| Calories 642 | |
| Calories from Fat 378 | 59% |
| Total Fat 42.49g | 53% |
| Saturated Fat 7.92g | 32% |
| Trans Fat 0.17g | |
| Cholesterol 89mg | 30% |
| Sodium 562mg | 23% |
| Potassium 635mg | 18% |
| Total Carbs 27.54g | 7% |
| Dietary Fiber 5.7g | 19% |
| Sugars 5.86g | 4% |
| Protein 37.36g | 60% |
