When it’s really, really hot, who feels like cooking? Not me. Just a simple grilled sandwich keeps me happy. A boneless chicken breast, tossed with olive oil, salt and pepper, then grilled with onion slices and sweet green or red pepper, makes a delightful sandwich topped with lettuce and freshly sliced tomato. Basil pesto-mayonnaise or mayo mixed with sundried tomato pesto are both nice on the bun. Easy peasy.
|Grilled Chicken and Peppers Sandwich |
Source: Judy’s Kitchen
Rating: 8 out of 10
1 boneless skinless chicken breast half
2 Tbsp. olive oil, divided
1-1/2 tsp. sea salt, divided
1/2 tsp. black pepper, divided
1 –2 (1/2”) sweet onion slices
1/2 sweet green or red pepper cut into 2” strips
2 slices from a large tomato, 1/4” - 1/2” thick
4 pieces of lettuce
2 Kaiser rolls, split, or other roll of choice
optional: 2 slices Asiago or mozzarrella cheese
Heat grill to medium-hot (about 400-425F). Clean and season grill grates. Pound the fat side of the chicken to make it a more uniform size (this will help it cook more evenly). Rub chicken with 1 Tbsp. oil, 3/4 tsp. salt and 1/4 tsp. pepper. Rub onion and pepper slices with 1 Tbsp. oil, 3/4 tsp. salt and 1/4 tsp. pepper.
Place chicken and veggies on grill. Close lid. Cook about 5 minutes; open lid; turn veggies and chicken over.
Close lid. Cook additional 5 minutes, or till chicken is cooked through and veggies are tender. (Veggies will probably be done before the chicken, and can be removed to a bowl, covered, to keep warm.) About 1 minute before chicken is done, toast roll on coolest part of grill.
Slice chicken on diagonal (like a London Broil); place slices on roll bottoms. Top with cheese (if using), peppers and onions, then tomato and lettuce. Spread tops of rolls with pesto mayonnaise (just mix some sundried tomato pesto or basil pesto into some mayo).
Yield: 2 sandwiches