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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