The long, hot days of summer are quickly approaching. Have you pulled out your grill yet? This sandwich is a great way to start off the grilling season. It is simple, light and ready to eat in 30 minutes.
1.5 lbs boneless Chicken Breast or Thighs
1 Anaheim Pepper*
1/2 c lime juice
1 Tbs minced Garlic
Salt & Pepper
Sour Dough Rolls**
2 Garlic Cloves
Provolone or good melting cheese
1/2 c Mayonnaise
1/2 c Cilantro
2 Tbs Shallots minced
1/8 tsp Pepper
1/2 tsp Salt
1 tsp Lime Juice
*The Anaheim Pepper is a very mild pepper. If you want to add more heat, use a smaller pepper. The smaller you go with peppers, the more heat you are going to have.
**You can choose other bread, it merely needs to have some depth to it so it will hold the sandwich together. I chose 2 long loaves and cut them in half when serving, but you can certainly do individual rolls for everyone.
Split the bread in half and set to the side.
When preparing cilantro, sometimes you can cut the stems and it is not a big deal. However, in this mayo you don’t want that woody texture so while it take a little more time, pull leaves off the stems. A trick is to roll the pile of leaves into a log and you should be able to cut them all in just a few strokes. The more you cut the more bruised the leaves will become. You don’t want the leaves minced, just a course chop is all that is needed.
To make the cilantro mayonnaise, combine the mayo, diced shallots, cilantro, salt and pepper in a bowl adding the 1 tsp of lime juice. Place in the fridge until ready to use.
Wash the pepper and place on the grill. You want a nice char on all sides. Grilling adds flavor and will take away some of the heat creating more sweetness. When the pepper is done, remove and place in a bag or covered container for a few minutes. This will make the skin easier to remove. When it has cooled enough to handle, the skin will just peel off. Remove the stem and the core and cut into thin strips and set to the side. While the pepper is cooking, prep the chicken.
As the chicken is going to make a sandwich, you don’t want it to be more than 1/2 an inch in depth. There are 2 ways to accomplish this, with a meat mallet or butterflying the meat. After the meat is at the desired thickness, it needs to be cut so as to fit the bread you will be using. Wider bread will of course hold wider pieces. Set the cut pieces of chicken to the side.
In a bowl, combine the lime juice and garlic. Place the chicken in the marinade making sure it is completely covered, and set to the side for 5 minutes and no more. Dipping a paper towel in oil and rub the grill with it. This will prevent the meat from sticking to those grates. Once you remove the chicken from the marinade, season it with salt and pepper, Be sure to leave the bits of garlic clinging to the meat.
Place the chicken on your grill and cook on both sides. When you flip the chicken is a good time to place the cut bread onto the grill. The idea is to toast the bread so it needs to be placed over a medium low heat. Total cook time will take 10 to 15 minutes depending on the size you cut the chicken into. Two minutes before removing the chicken from the grill, place the provolone cheese on top so it can melt. Keep an eye on the bread so that it does not burn.
When you remove the bread, rub the toasted side with the cloves of garlic.
To assemble the sandwich, spread the cilantro mayonnaise on both sides of the bread. Place the chicken on the bottom half. Spread the grilled pepper strips onto the top half.
To round off a healthy meal I serve a green salad on the side with crunchy vegetables. I don’t think the sandwich needs them.
If you are looking for something to pack with you on a picnic or to the little league game, this works well. Lightly toasting the bread in the oven prevents it from getting soggy along with cold chicken. If you cook some extra chicken the next time you grill, they store well in the freezer. Just allow them to cool and then pat dry before placing into a Ziplock bag.