This hearty sandwich features tender chicken breasts marinated in olive oil, cracked black pepper, and fresh thyme for a burst of aromatic flavor. The star of the show is the charred red bell peppers, which add a smoky sweetness that balances the tangy Dijon-mayonnaise sauce. Served on toasted multi-grain bread with crisp arugula and ripe tomato slices, it offers a satisfying mix of textures. It’s perfect for a quick weeknight dinner or a casual weekend lunch. The components can be prepped ahead, making assembly effortless when hunger strikes. A Mediterranean-inspired twist on a classic comfort food that feels both fresh and indulgent.
Grilled Chicken Breast Sandwiches With Roasted Peppers
Description
This hearty sandwich features tender chicken breasts marinated in olive oil, cracked black pepper, and fresh thyme for a burst of aromatic flavor. The star of the show is the charred red bell peppers, which add a smoky sweetness that balances the tangy Dijon-mayonnaise sauce. Served on toasted multi-grain bread with crisp arugula and ripe tomato slices, it offers a satisfying mix of textures. It's perfect for a quick weeknight dinner or a casual weekend lunch. The components can be prepped ahead, making assembly effortless when hunger strikes. A Mediterranean-inspired twist on a classic comfort food that feels both fresh and indulgent.Ingredients
Directions
-
In a shallow dish, combine 3 tablespoons of olive oil, cracked black pepper, and thyme leaves. Rub the mixture evenly over the chicken breasts.
-
Cover the chicken and refrigerate for at least 6 hours, or preferably overnight, to allow the flavors to penetrate.
-
Remove the chicken from the refrigerator 1 hour before cooking to bring it closer to room temperature.
-
Preheat your oven to 500°F (260°C). Place the red bell peppers directly on the oven rack.
-
Roast the peppers, turning occasionally, until the skins are completely charred and blistered, about 20 to 30 minutes.
-
Transfer the hot peppers to a paper bag and seal it tightly. Let them steam for 10 minutes to loosen the skins.
-
Remove peppers from the bag and peel off the charred skins using your fingers. Discard skins, remove cores and seeds, and slice the peppers into 1/4-inch strips.
-
Toss the roasted pepper strips with 2 tablespoons of olive oil and set aside.
-
In a small bowl, whisk together mayonnaise, Dijon mustard, Worcestershire sauce, red wine vinegar, and a dash of salt until smooth. Refrigerate until ready to use.
-
Preheat your grill or broiler to high heat.
-
Grill or broil the marinated chicken breasts for 6 to 10 minutes per side, or until cooked through and lightly charred.
-
While the chicken cooks, brush one side of each bread slice with a little butter or olive oil.
-
Transfer cooked chicken to a platter and let rest for a few minutes. Meanwhile, toast the bread slices under the broiler or on the grill until lightly golden.
-
Spread a generous layer of the Dijon sauce on the oiled side of the toasted bread slices.
-
Slice the chicken breasts diagonally and place them on the bottom slices of bread.
-
Top the chicken with roasted pepper strips, tomato slices, and a handful of arugula.
-
Cover with the remaining bread slices and cut each sandwich in half diagonally. Serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 448.9kcal
- % Daily Value *
- Total Fat 17.5g27%
- Saturated Fat 4.7g24%
- Cholesterol 208.8mg70%
- Sodium 193.1mg9%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 67.9g136%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
