Finished sandwich cut in half and stacked on a white plate, sitting on a red plate.

Grilled Chicken and Roasted Red Pepper Sandwiches with Fontina Cheese

Name: Grilled Chicken and Roasted Red Pepper Sandwiches with Fontina Cheese Recipe
Prep time: 3 h
Cook time: 30 min
Yield: 4 servings
Cuisine: Sandwiches
Ingredients: 1 lbs Skinless Boneless Chicken Breast Halves; 1 tbsp Fresh Lemon Juice; 1 tbsp Dijon Mustard; 2 tsp Extra-virgin Olive Oil; 1/4 tsp Dried Marjoram; 1/4 tsp Dried Thyme; 5 cloves Garlic, minced and divided; 1 cup Vertically Sliced Onion; 1 tsp Sugar; 3/4 tsp Fennel Seeds, crushed; 1/4 tsp Crushed Red Pepper; 1/4 tsp Salt; 1 (7 oz) bottle Roasted Red Bell Peppers, drained and sliced; 1 Tred Wine Vinegar; 1/8 tsp Freshly Ground Black Pepper; 1 (12 oz) loaf Rosemary Focaccia, cut in half horizontally; 4 tsp Low-fat Mayonnaise; 3 oz Fontina Cheese, thinly sliced; Additional Items:; Heavy-duty Aluminum Foil; Meat Mallet or Rolling Pin; Resealable Plastic Storage Bag; Large Nonstick Skillet; Nonstick Cooking Spray

Makes: 4 servings
Prep Time: 2 - 3 hours
Cook Time: 10 - 30 minutes

Ingredients:

Skinless Boneless Chicken Breast Halves
Fresh Lemon Juice
Dijon Mustard
Extra-virgin Olive Oil
Dried Marjoram
Dried Thyme
Garlic, minced and divided
Vertically Sliced Onion
Sugar
Fennel Seeds, crushed
Crushed Red Pepper
Salt
Roasted Red Bell Peppers, drained and sliced
Tred Wine Vinegar
Freshly Ground Black Pepper
Rosemary Focaccia, cut in half horizontally
Low-fat Mayonnaise
Fontina Cheese, thinly sliced

Additional Items:

• Heavy-duty Aluminum Foil
• Meat Mallet or Rolling Pin
• Resealable Plastic Storage Bag
• Large Nonstick Skillet
• Nonstick Cooking Spray

Directions:

Place chicken between 2 sheets of heavy-duty plastic wrap, and pound to 3/4-inch thickness using a meat mallet or rolling pin.
Combine juice, mustard, oil, marjoram, thyme, 1 garlic clove, and chicken in a resealable plastic storage bag; seal.
Marinate in refrigerator 2 hours, turning occasionally.
Heat a large nonstick skillet over medium-high heat.
Coat pan with cooking spray.
Add remaining 4 garlic cloves, onion, sugar, fennel, crushed red pepper, and salt, and sauté 1 minute.
Add roasted bell peppers; cook 5 minutes or until onions are tender, stirring frequently. Stir in vinegar and black pepper.
Prepare grill to medium-high heat.
Remove chicken from bag; discard marinade.
Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until done.
Cool slightly; cut chicken into slices.
Spread cut sides of bread evenly with mayonnaise.
Arrange cheese on bottom half of bread. Arrange chicken and pepper mixture over cheese. Top with top half of bread; press lightly.
Place stuffed loaf on grill rack; grill 3 minutes on each side or until cheese melts.
Cut into quarters.