Grilled Chicken and Roasted Red Pepper Sandwiches with Fontina Cheese

By fluteanjel

Ingredients

• 1  pound  skinless, boneless chicken breast halves
• 1  tablespoon  fresh lemon juice
• 1  tablespoon  Dijon mustard
• 2  teaspoons  extravirgin olive oil
• 1/4  teaspoon  dried marjoram
• 1/4  teaspoon  dried thyme
• 5  garlic cloves, minced and divided
• Cooking spray
• 1  cup  vertically sliced onion
• 1  teaspoon  sugar
• 3/4  teaspoon  fennel seeds, crushed
• 1/4  teaspoon  crushed red pepper
• 1/4  teaspoon  salt
• 1  (7-ounce) bottle roasted red bell peppers, drained and sliced
• 1  tablespoon  red wine vinegar
• 1/8  teaspoon  freshly ground black pepper
• 1  (12-ounce) loaf rosemary focaccia, cut in half horizontally
• 4  teaspoons  low-fat mayonnaise
• 3  ounces  fontina cheese, thinly sliced

Details

Servings 4
Adapted from find.myrecipes.com

Preparation

Step 1

Place chicken between 2 sheets of heavy-duty plastic wrap, and pound to 3/4-inch thickness using a meat mallet or rolling pin.

Combine juice, mustard, oil, marjoram, thyme, 1 garlic clove, and chicken in a large zip-top plastic bag; seal. Marinate in refrigerator 2 hours, turning occasionally.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add remaining 4 garlic cloves, onion, sugar, fennel, crushed red pepper, and salt, and sauté 1 minute. Add roasted bell peppers; cook 5 minutes or until onions are tender, stirring frequently. Stir in vinegar and black pepper.

Prepare grill to medium-high heat.

Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until done. Cool slightly; cut chicken into slices.

Spread cut sides of bread evenly with mayonnaise. Arrange cheese on bottom half of bread. Arrange chicken and pepper mixture over cheese. Top with top half of bread; press lightly.

Place stuffed loaf on grill rack; grill 3 minutes on each side or until cheese melts. Cut into quarters.