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Grilled Chicken Sandwiches with Olivada, Red Pepper, and Green ...
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Short Description: Onion Relish and Goat Cheese. A large ciabatta loaf is used to make one jumbo ... Chicken. Olivada (see recipe). 2 tablespoons extra-virgin olive oil ...
Content Inside: Grilled Chicken Sandwiches with Olivada, Red Pepper, and Green Onion Relish and Goat Cheese A large ciabatta loaf is used to make one jumbo sandwich that is cut into 8 individual sandwiches. Make the sandwich up to 1 day ahead, then wrap it in plastic and keep it refrigerated. Before heading out for your picnics cut the large sandwich into smaller individual sandwiches and wrap each one separately in foil and plastic. 8 servings Chicken Olivada (see recipe) 2 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar 3 large skinless boneless chicken breasts halves (1 1/2 to 1 3/4 pounds total) Relish 2 large red bell peppers 4 green onions, thinly sliced 1/4 cup finely chopped fresh basil 3 tablespoons extra-virgin olive oil 1 garlic clove, pressed 1/4 teaspoon dried crushed red pepper Sandwich 1 1-pound ciabatta loaf (such as La Brea Bakery's Pain Rustique) 1 5-ounce log soft fresh goat cheese, crumbled For chicken: Whisk 1/3 cup Olivada with oil and vinegar in shallow baking dish. Add chicken and turn to coat. Cover and refrigerate at least 15 minutes and up to 2 hours. Prepare barbecue (medium-high heat). Grill chicken until cooked through, about 8 minutes per side. Cool. Cut chicken crosswise into 1/2-inch-thick strips. Meanwhile prepare relish: Char bell peppers directly over gas flame or in broiler until blackened on all sides. Enclose in plastic bag and allow to steam while cooling. Peel, seed, and chop peppers. Transfer peppers to medium bowl. Stir in green onions, basil, oil, garlic, and crushed red pepper. Season to taste with salt and pepper. For sandwich: Using serrated knife, cut bread in half horizontally. Pull out and discard soft interior crumbs from top and bottom bread halves, leaving 1/2- to 3/4-inch-thick shell. Spread relish over cut side of bottom half of bread. Top with chicken strips. Season chicken with salt and pepper and drizzle any accumulated juices from chicken over. Scatter goat cheese over chicken. Spread remaining Olivada thickly over cut side of top half of bread. Place top half of bread on sandwich Recipe by Jeanne Kelley. Published by Bon Appétit. Copyright © 2007 Condé Nast Publications.
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