Impress guests with a simply delicious sandwich.
Roasted red peppers
1/2 or 1 jalapeño chile, chopped
2 cloves garlic, finely chopped
1/2 cup mayonnaise
2 tablespoons sherry vinegar
3/4 cup olive relish
1/4 cup coarsely chopped fresh flat leaf parsley
4 boneless, skinless chicken breasts
2 tablespoons olive oil
Salt and pepper, to taste
16 slices provolone cheese, cut 1/4 inch thick
1 large round loaf of bread, sliced in half crosswise
Combine red peppers, jalapeño, garlic, mayonnaise and vinegar in a food processor and process until smooth. Scrape mixture into a medium bowl; fold in olive relish and parsley. Set aside.
Heat grill to high.
Brush both sides of chicken breasts with oil and season with salt and pepper. Place on grill, and grill for 4 to 5 minutes per side, or until golden brown and just cooked through. Remove from grill and let rest for 5 minutes. Slice into 1/4-inch-thick slices on the bias.
Spread a little mayonnaise mixture on bottom half of bread. Top with half the cheese and half the chicken. Carefully spread with more mayonnaise mixture, then top with remaining cheese and chicken.
Spread cut-side of top half of bread with more mayonnaise mixture and place, mayonnaise-side down, over layered ingredients on bottom half of bread.
Wrap tightly in foil and place on a baking sheet. Place 2 bricks or a heavy cast-iron pan on top. Refrigerate for at least 1 hour, to allow the flavors to meld, or overnight.
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