Grilled Chicken & Pepper Party Sandwich

By stokeslm

Ingredients

• 1/4 cup (50 mL) mayonnaise
• 1 1/2 tbsp (22 mL) Bell Pepper Herb Rub, divided
• 1 lb (450 g) chicken tenders (if tenders are large, cut in half lengthwise)
• 1 tbsp (15 mL) canola oil
• 1 small red bell pepper
• 1 small red onion
• Canola oil for spritzing vegetables
• 1 pkg (16 oz/450 g) Hawaiian sweet roll bread (see Cook's Tip)
• 4 oz (125 g) Colby & Monterey Jack cheese blend (1 cup/250 mL grated)

Preparation

Step 1

Heat Double Burner Grill over medium heat 3-5 minutes. Combine mayonnaise and ½ tbsp (7 mL) of the rub in (1-cup/250-mL) Prep Bowl; mix well and set aside. In Classic Batter Bowl, mix chicken tenders with oil and remaining 1 tbsp (15 mL) rub.

Place chicken in one half of pan and cover with Grill Press. Cook 6-7 minutes, turning with Chef’s Tongs halfway through cooking.

Meanwhile, cut off top of bell pepper; remove seeds with Scoop Loop™. Slice bell pepper and onion with Simple Slicer on #2 setting; stack rings and cut in half with Utility Knife. Add vegetables to other half of pan and lightly spray with oil using Kitchen Spritzer. Cook 5-6 minutes, stirring occasionally.

Remove bread from tin. Using serrated knife, cut bread in half horizontally halfway up the crown to leave a 2-in. (5-cm) base. Spread mayonnaise mixture evenly over cut side of bread top.

Remove grill press and move vegetables to same half of the pan as chicken. Grate cheese with Microplane® Adjustable Coarse Grater.

Turn heat off under pan. Place bread bottom in empty half of pan, cut side up, and sprinkle with half of the cheese. Using tongs, top bread with chicken and vegetables; sprinkle with remaining cheese. Top with remaining bread half and press with grill press. Let stand about 1 minute in pan until cheese is melted.

Using Nylon Panini Spatula, remove sandwich from pan. Cut into 8 wedges with serrated knife.

Yield:
8 servings of 1 wedge