Monday, June 1, 2009

A Week of Sandwiches! Day One. . .

I saw this red pepper relish made for a sandwich on Secrets of a Restaurant Chef the other day. I truly am not fond of ham so I decided to pair it with something else. I parked some chicken in my favorite marinade for a few hours and that evening we had the most spectacular sandwich ever! I let Jay decide between mozzarella or goat cheese and he picked the mozzarella. I couldn't really even taste the cheese and I thought that the tangy smokiness of a goat cheese would have really complimented the sandwich, so I decided to make it all over again very, very soon.

Grilled Chicken Sandwich with Red Pepper Relish

6-8 boneless, skinless chicken breasts (you're really only going to need 2-3 breasts for this, but it's just as easy to marinate and grill up a big batch, then you have leftovers for salads, etc.)
1 pint cherry or grape tomatoes
1 loaf of ciabatta bread
6-8 slices of mozzarella

For the marinade:
1 onion, coarsely chopped
1 lemon, sliced
3-4 cloves of garlic, smashed
3-4 sprigs of your favorite fresh herb, I used oregano but usually I use rosemary
1 tablespoon honey
1/2 cup of your favorite vinegar, I used a red wine vinegar
1 1/2 cups of olive oil
salt and pepper

For the relish:
3 red bell peppers
3 cloves of garlic, grated
1/3 cup red wine vinegar
1 teaspoon sugar
1 teaspoon salt


Preheat your grill to medium.
Grill the peppers until BLACK.
Meanwhile, put all the ingredients for the marinade into a large ziplock bag. (I squeeze the lemon slices when I add them in.)
Close the bag and mash everything together.
Open it back up and toss in your chicken.
When the peppers are done, place them in a bowl and cover with saran wrap.
Wait 10 minutes and then peel the skins right off!
Coarsely chop the peppers and mix with the rest of the relish ingredients.
Let sit in the fridge for at least an hour so the flavors meld.

When you're ready to eat:

Preheat the grill to medium.
Toss the tomatoes with a little olive oil, salt and pepper.
Place on a small sheet pan and put that either on the grill while the chicken is cooking or in a 400 degree oven for 10 minutes.
Place the chicken on the grill and cook until done. (about 5 minutes per side)
Let rest for 10 minutes.
Meanwhile, cut the ciabatta loaf in half and drizzle with olive oil.
Broil/grill for a few minutes to toast the bread. Set the top half of the bread aside.
Top the bottom half of bread with a healthy layer of red pepper relish.
Slice the chicken and layer it on top of the relish.
Top with roasted tomatoes.
Cover with the cheese and slide it back under the broiler until the cheese is melty.
Remove, add the top piece of bread, and cut into large wedges.

So between the difference in cheese opinions and the fact that our a/c decided to poop out on us during our first few days of 90+ degree weather, we decided to do a week of sandwiches for dinner. More coming soon . . .

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