---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Grilled Chicken Breast Sandwiches With Roaste
  Categories: Sandwiches, On the gril
       Yield: 6 servings
  
  
         6    chicken breast halves
   :          without skin -- boned &
   :          skinned
         5 TB olive oil
         1 TB black pepper -- cracked
         2 TB fresh thyme
         2    red bell peppers
       1/2 c  mayonnaise
       1/4 c  Dijon mustard
         1 ts Worcestershire sauce
         1 ts red wine vinegar
         1 ds salt
         3 oz arugula leaves
         3    red ripe tomatoes -- for
   :          slicing
        12 sl multi-grain bread
   
   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
  
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