Prep Time: 20 minutes
Cook Time: 10 minutes
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:
Pound chicken breasts to an even 1 inch thickness. Cut each breast into 2 equal sized pieces. Coat chicken breasts in a mixture of 3 tablespoons of the olive oil, black pepper and thyme leaves. Cover and refrigerate for several hours.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.
