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Roasted Pepper Chicken Sandwiches

 Roasted Pepper Chicken Sandwiches
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
4 ServingsPrep: 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

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Roasted Pepper Chicken Sandwiches (continued)

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.
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.
Wine: This recipe pairs well with a full-bodied white wine.: Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic California Chardonnay with the perfect touch of oak. Buy now and get 6 bottles for $99.99. Order Now