Wednesday, August 29, 2012

Chicken Sandwich with Roasted Red Pepper Mayo

Our cupboards have housed a jar of roasted red peppers for quite some time, a forgotten ingredient in a recipe discarded long ago.

And it has just sat there, taunting me, telling me lies (sweet little lies).

But we persevered and found a use for it, pairing it with grilled chicken on a Chicken Sandwich with Roasted Red Pepper Mayo.

The smoky and creamy mayo paired well with the juicy chicken, and our sandwiches could have been improved only with ciabatta or some other rolls as the vessel. Instead, we choose a rather mundane option. Next time, though.

Chicken Sandwich with Roasted Red Pepper Mayo
4 to 6 servings

2 to 3 roasted red peppers
1/2 cup mayo
2 medium to large chicken breasts
salt and pepper (or other seasonings)
4 to 6 ciabatta rolls
lettuce to top
mozzarella to top

1. Place the roasted red peppers and the mayo in a food processor and pulse until mixture is even in consistency.

2. Season the chicken breasts with salt and pepper. (We used Penzeys Galena Street.)

3. Cook the chicken on a griddle. Set aside for a 3 to 5 minutes, then slice each chicken breast on the bias. Each slice should be about 1/4 to 1/2 an inch thick.

4. Assemble sandwich, spreading the roasted red pepper mayo on ciabatta rolls and topping with lettuce, mozzarella and other condiments and toppings.

What ingredients in your cupboards are you having a hard time using?

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