Serves 6
This elegant version of a plain chicken sandwich is superb eaten hot off the grill or served cold. Pick up bottled peppers if you're in a hurry. You'll find olive paste in the condiment section of your supermarket or in an Italian delicatessen. Serve this with Picnic Potato Salad or Cole Slaw and for dessert try Mocha Brownies.
For the Dressing:
3 tablespoons olive paste
3/4 cup mayonnaise
3 medium chicken breasts, skinned, boned and halved
2 tablespoons fresh lemon juice
11/2 tablespoons Dijon mustard
6 sourdough French rolls
1 medium bunch arugula, leaves only
2 medium red peppers, peeled and cut into strips
1. Blend the olive paste and mayonnaise in a small mixing bowl. Reserve.
2. Combine the lemon juice and mustard in a small mixing bowl. Arrange the chicken breasts in a shallow non-aluminum dish and spoon on the marinade. Marinate for at least 15 minutes and up to 4 hours.
3. When ready to prepare: arrange a barbecue for medium-heat grilling. Grill the chicken breasts for about 5-7 minutes on each side or until cooked through and no pinkness remains. Cool about 5 minutes. Slice diagonally into 1/4-inch slices.
4. Cut the sandwich rolls in half and spread 3/4 of the olive mayonnaise on each half. Arrange the arugula on top and then the chicken breast slices, slightly overlapping. Place a dollop of the mayonnaise on top and garnish with red pepper strips. Top with the roll. Cut in half if desired and wrap in foil. Serve warm or chilled.