Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: Makes 6 sandwiches
Ingredients:
- 3 skinless, boneless chicken breasts
- 2 red bell peppers
- 3 tomatoes, sliced
- 3 ounces arugula leaves
- 1/2 cup mayonnaise
- 1/4 cup Dijon-style mustard
- 5 tablespoons olive oil
- 2 tablespoons fresh thyme
- 1 tablespoon black pepper
- 1 teaspoon Worcestershire sauce
- 1 teaspoon red wine vinegar
- 1 teaspoon salt
- 6 buns or 12 slices of bread
Preparation:
Meanwhile cut the bell peppers into quarters and lightly coat with remaining olive oil. Place on preheated grill and cook until the surface begins to char. Turn to heat evenly. Remove peppers from grill and cut into thin slices. Combine mayonnaise, mustard, Worcestershire sauce, red wine vinegar and salt in a nonreactive container.
Grill chicken breast over a medium heat for about 5 to 6 minutes per side. Check for doneness before removing from grill. Juices should run clear. Remove from grill and assemble sandwiches while the chicken is still hot. To chicken with roasted peppers and sauce and put into buns or sliced bread.

