Grilled Chicken Ciabatta Sandwiches With Roasted Pepper Duo Recipes

Steps:

• PREPARE YELLOW PEPPER PUREE:.
• Roast each yellow pepper over the open flame of a burner, rotating frequently until the skin is nicely charred and the flesh begins to soften.
• Place the peppers in a plastic bag and seal, allowing to steam 10-15 minutes.
• The skin should come off easily by rubbing it with your fingers, you could also use a dry paper towel and the charred skin will rub away.
• Remove as much of the skin and charred bits possible, and cut the flesh away from the seed pod and stem.
• Pureé the yellow peppers in food processor or blender with 1/2 teaspoon cayenne pepper, and roasted garlic; then strain through a sieve into a bowl.
• PREPARE ROASTED RED PEPPER STRIPS:.
• Using the same technique as for the yellow peppers, roast the red peppers over an open flame, steam them in a plastic bag, and remove the skins.
• Cut away the roasted flesh in large strips and set aside.
• PREPARE THE GRILLED CHICKEN SALAD:.
• In a small bowl whisk together the mustard, remaining 1/2 teaspoon cayenne pepper, and 2 teaspoons olive oil.
• Season the chicken breasts with salt and pepper.
• Brush with mustard mixture and grill for 4 to 5 minutes on each side, or until cooked through with nice grill marks.
• Cool, & dice chicken into 1" chunks and toss with the chopped rosemary, parsley, salt and pepper, to taste, and enough of the yellow pureé to coat.
• ASSEMBLY:.
• Split ciabatta rolls and toast lightly.
• Place one or two strips of roasted red pepper on each side, then fill with the chicken mxiture.
• Add lettuce, tomato and sliced red onion, if desired.
• Also, use any additional yellow pureé on the sandwiches.
• Serve immediately, or wrap in plastic wrap for a picnic lunch.
• Then serve with a nice wine and a salad of mixed greens.