INGREDIENTS

INSTRUCTIONS

STEP ONE: For the Chicken-- Rub the chicken breasts with 3  tablespoons
of the olive oil, the black pepper, and thyme leaves.  Cover and
refrigerate a minimum of 6 hours, preferably overnight.  Remove from
refrigerator 1 hour before cooking.  STEP TWO: For the Peppers--
Preheat oven to 500 degrees and place 2  red bell peppers on the rack
and roast. Turn the peppers occasionally  until the skins are
completely charred (20 to 30 minutes). Place the  peppers in a paper
bag and seal the top. This allows them to steam  and aids in peeling.
Remove the peppers from the bag and remove the  skins with your
fingers. Sometimes a little cold running water helps.  Remove the cores
and seeds and slice into 1/4-inch strips. Toss the  peppers with 2
tablespoons olive oil and store in a glass container  until ready to
use.  If a charcoal fire is available, you can roast the peppers
directly  on the coals. This can be very tricky, so you need to watch
them  constantly. As the peppers begin to char, turn them so they char
evenly. Once you have an even char, proceed as in oven roasting. The
charcoal roasting imparts a smoky flavor that enhances the sandwich.
STEP THREE: For the Sauce-- Mix mayonnaise, Dijon mustard,
Worcestershire sauce, red wine vinegar, and dash of salt together  well
and refrigerate in a glass container until ready to use.  STEP FOUR:
Assembling the Sandwiches-- The chicken, peppers, and  mustard sauce
can be prepared to this point a day in advance. When  you are ready to
serve the sandwiches, prepare a charcoal fire or  preheat the broiler
for the chicken and bread. Grill or broil the  breasts 6 to 10 minutes
per side, depending on the heat of your fire.  As they are cooking,
brush a little butter or olive oil  on one side  of 12 slices of the
bread. When the breasts are cooked, transfer to a  platter and allow to
cool slightly, at which time you will need to  either grill or broil
the bread until slightly toasted. Spread a  liberal amount of the
mustard sauce on the oiled or buttered side of  the bread slices so
that the dry sides will be on the outside of the  sandwich.  Slice the
breasts on a diagonal and place each sliced breast on a  slice of
toasted bread. Top with some of the roasted pepper strips, 2  slices of
tomato, some of the arugula, and the top piece of bread.  Cut and serve
as you would with any sandwich. Serve immediately.  Can be served with
cole slaw or "Roasted Potato Salad" (see recipe.)  Recipe By     : Ed
Kasky of Engine Co. No. 28, Los Angeles  From: Dscollin@aol.Com        
Date: Thu, 16 Feb 1995 15:20:37  -0500  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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