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Roasted Pepper Chicken Sandwiches Recipe

Roasted Pepper Chicken Sandwiches Recipe photo by Taste of Home

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This is such a wonderful, flavorful sandwich perfect for a casual dinner, special lunch, or when hosting a luncheon. It's sure to get rave reviews. -Laura Merkle of Dover, Deleware

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Roasted Pepper Chicken Sandwiches Recipe

Prep: 30 min. + marinating Grill: 10 min.

Yield: 4 Servings

30 10 40

Ingredients

1 tablespoon lemon juice
1 tablespoon Dijon mustard
2 teaspoons olive oil
1 garlic clove, minced
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
4 boneless skinless chicken breast halves (4 ounces each)
PEPPER MIXTURE:
1 large onion, thinly sliced
1 teaspoon sugar
3/4 teaspoon fennel seed, crushed
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon salt
1/8 teaspoon pepper
4 garlic cloves, minced
1 jar (7 ounces) roasted sweet red peppers, drained and sliced
1 tablespoon red wine vinegar
SANDWICHES:
1 loaf (8 ounces) focaccia bread
4 teaspoons fat-free mayonnaise
4 slices reduced-fat Swiss cheese

Directions

In a large resealable plastic bag, combine the first six ingredients; add chicken. Seal bag and turn to coat; refrigerate for 1 hour.
In a large nonstick skillet coated with cooking spray, cook and stir the onion, sugar and seasonings over medium heat until tender. Add garlic; cook 1 for 1 minute. Stir in roasted peppers and vinegar; cook 2 minutes longer. Remove from the heat; keep warm.
Drain chicken if necessary, discarding any excess marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a meat thermometer reads 170°. Cut into 1/2-in. strips.
Cut focaccia bread in half lengthwise; spread mayonnaise over cut side of bread bottom. Layer with cheese, chicken strips and pepper mixture. Replace bread top; lightly press down. Grill, covered, for 2-3 minutes or until cheese is melted. Cut into four sandwiches. Yield: 4 servings.

Nutritional Facts 1 sandwich equals 404 calories, 11 g fat (3 g saturated fat), 73 mg cholesterol, 795 mg sodium, 41 g carbohydrate, 2 g fiber, 35 g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 vegetable.

Originally published as Roasted Pepper Chicken Sandwiches in Light & Tasty August/September 2007, p41

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Roasted Pepper Chicken Sandwiches

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Reviewed on Oct. 27, 2011 by scsvatek

Excellent! Lots of flavor. We loved it. I can't believe the chicken was so flavorful after an hour of marinating, but it was great. I used whole wheat sandwich thins because that was what we had. Will make again soon.

Reviewed on Apr. 21, 2010 by time2cook

We loved this sandwich. I flattened the chicken breasts fairly thin, maybe 3/8 of an inch thick so they grilled quickly and cooked through evenly. Very flavorful and I think it would taste just as good without the vinegar if you aren't a vinegar fan.