Sunday, March 14, 2010

Grilled Chicken, Roasted Pepper and Provolone Sandwiches

You know how you get stuck on a combo of flavors? Well, this flavor combo is in my head and I have to indulge it when the mood strikes.

Grilled pounded chicken breast, fire-roasted red peppers sauteed with a chiffonade of fresh basil, olive oil, Kosher salt, and some great aged cheeses.

Last night's dinner was spaghetti tossed with all the cooked ingredients and about a half a cup aged Asiago cheese,
For the grilled sandwiches I opted for a provolone, another favorite of mine. I chose that for the sandwich because it melts so beautifully!
The only secret I have for all of this - I saute the roasted peppers first with olive oil and then deglaze that pan with my fig balsamic before grilling the pounded breast in a little more olive oil. Kosher salt right at the end and viola!
I didn't even bother with a panini grill. I just pulled out another non-stick pan, added a little olive oil and we were enjoying tender succulent grilled chicken sandwiches in under a half-hour!

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