Roasted Pepper Chicken Sandwiches Recipe

5 2 2
Roasted Pepper Chicken Sandwiches Recipe
Roasted Pepper Chicken Sandwiches Recipe photo by Taste of Home
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Roasted Pepper Chicken Sandwiches Recipe

Read Reviews
5 2 2
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. + marinating Grill: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. + marinating Grill: 10 min.

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
  • 4 garlic cloves, minced
  • 3/4 teaspoon fennel seed, crushed
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 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 onion and sugar over medium heat until tender. Add garlic and seasonings; cook 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. Moisten a paper towel with cooking oil; using long-handled tongs, 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 thermometer reads 170°. Cut into 1/2-in. strips.
Cut focaccia 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.
Originally published as Roasted Pepper Chicken Sandwiches in Light & Tasty August/September 2007, p41

Nutritional Facts

1 each: 404 calories, 11g fat (3g saturated fat), 73mg cholesterol, 795mg sodium, 41g carbohydrate (8g sugars, 2g fiber), 35g protein.

  • 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
  • 4 garlic cloves, minced
  • 3/4 teaspoon fennel seed, crushed
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 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
  1. In a large resealable plastic bag, combine the first six ingredients; add chicken. Seal bag and turn to coat; refrigerate for 1 hour.
  2. In a large nonstick skillet coated with cooking spray, cook and stir onion and sugar over medium heat until tender. Add garlic and seasonings; cook for 1 minute. Stir in roasted peppers and vinegar; cook 2 minutes longer. Remove from the heat; keep warm.
  3. Drain chicken if necessary, discarding any excess marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
  4. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°. Cut into 1/2-in. strips.
  5. Cut focaccia 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.
Originally published as Roasted Pepper Chicken Sandwiches in Light & Tasty August/September 2007, p41

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Reviews forRoasted Pepper Chicken Sandwiches

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MY REVIEW
scsvatek User ID: 4971420 69559
Reviewed Oct. 27, 2011

"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."

MY REVIEW
time2cook User ID: 1877649 153244
Reviewed Apr. 21, 2010

"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."

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