Grilled Chicken and Roasted Red Pepper Sandwiches with Fontina Cheese

By Bostoncook

CL, 6/04

Ingredients

• 1 pound boneless skinless chicken breasts
• 1 tablespoon lemon juice
• 1 tablespoon dijon mustard
• 2 teaspoons olive oil
• 1/4 teaspoon marjoram
• 1/4 teaspoon thyme
• 5 cloves garlic, minced
• 1 cup sliced onion
• 1 teaspoon sugar
• 3/4 teaspoon fennel seeds, crushed
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon salt
• 1 bottle roasted red peppers, 7 oz, drained and sliced
• 1 tablespoon red wine vinegar
• 1/8 teaspoon pepper
• 1 loaf rosemary focaccia, halved horizontally
• 4 teaspoons light mayonnaise
• 3 ounces fontina cheese, sliced thin

Details

Servings 4

Preparation

Step 1

1. Pound chicken to 1/4" thickness.

2. Combine lemon juice-1 clove garlic and chicken in plastic bag. Chill in fridge 2 hours, turning occasionally.

3. Saute remaining garlic and onion-salt 1 min. Add peppers, saute 5 mins, or until onions are tender. Add vinegar and pepper.

4. Grill chicken, about 5 mins/side (discard marinade). Cool slightly, cut into slices.

5. Spread cut side of bread with mayonnaise, top with cheese, chicken, and peppers, top of bread.

6. Place on grill, grill 3 mins/side.

Notes: Excellent and easy. Subbed Provolone for the Fontina and used English Muffins instead of Foccacia.