Italian Chicken Sandwich With Roasted Red Pepper Purée

May 10, 2023May 10, 20230 0
Italian Chicken Sandwich with Roasted Red Pepper Purée
in Sandwich

Prep

40 min

Cook

30 min

Ready In

70 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons fresh rosemary , finely chopped
2 garlic cloves , minced
1 large pinch salt and pepper
3/4 lb chicken cutlet ( about 4 )
2 small red bell peppers , halved
1 tablespoon olive oil
1 small white onion , chopped
1/2 shallot
1 1/2 teaspoons olive oil
1 teaspoon balsamic vinegar
1 teaspoon pure maple syrup
1/2 teaspoon tomato paste
1/4 teaspoon sriracha sauce ( more or less to taste )
2 tablespoons butter
1 large baguette , halved and sliced lengthwise
baby arugula
crumbled feta cheese or sliced mozzarella cheese
1 medium tomatoes , sliced ( optional )

Nutrision Information

Servings Per Recipe
4
Calories
665
Sugar
6g
Fat
39g
This Italian Chicken Sandwich with Roasted Red Pepper Purée is a hearty and flavorful meal that's perfect for lunch or dinner. The marinated chicken is grilled to perfection and topped with a tangy roasted red pepper purée. The purée is made by blending roasted red peppers with butter, giving it a rich and creamy texture. The sandwich is finished with peppery arugula and crumbled feta or sliced mozzarella cheese, which adds a delicious creaminess to the dish. The sandwich is best served on a toasted baguette, which provides a nice contrast in texture to the juicy chicken and creamy cheese. Overall, this sandwich is a delicious and satisfying meal that will leave you feeling full and happy.

Instructions

1.In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, rosemary, garlic, salt, and pepper.
2.Add the chicken cutlets to the bowl and turn to coat.
3.Marinate the chicken for at least 30 minutes.
4.Preheat the oven to 425°F. Place the bell peppers cut-side down on a baking sheet.
5.Roast the peppers until the skin is blackened and blistered, about 20-25 minutes.
6.Transfer the peppers to a bowl and cover with plastic wrap.
7.Let the peppers steam for 10 minutes, then peel off the skin.
8.In a small saucepan, heat 1 tablespoon of olive oil over medium heat.
9.Add the onion, shallot, balsamic vinegar, maple syrup, tomato paste, and sriracha sauce.
10.Cook for 10-15 minutes, stirring occasionally, until the onions are caramelized.
11.Add the roasted peppers and butter to a food processor and purée until smooth.
12.Preheat the grill or grill pan over medium-high heat.
13.Grill the chicken cutlets for 3-4 minutes per side, until grill marks form and the chicken is cooked through.
14.Place the baguette on the grill and toast until lightly charred.
15.Spread the roasted red pepper purée over the bottom slice of the baguette.
16.Top with the grilled chicken, arugula, and crumbled feta or sliced mozzarella cheese.
17.Add the sliced tomatoes, if using, and top with the remaining half of the baguette.

PROS

This sandwich is full of flavor, with tangy roasted red pepper purée, juicy grilled chicken, and creamy cheese.

It’s a great use for leftover chicken, or you can cook the chicken specifically for this recipe.

It’s also a good way to get your daily serving of vegetables, with bell peppers and arugula.

CONS

The sandwich can be messy to eat due to the roasted red pepper purée.

If you’re not a fan of spicy food, you may want to decrease the amount of sriracha sauce used in the red pepper purée.

HEALTH & BENEFITS

This sandwich is a good source of protein, with chicken and cheese.
Red bell peppers are high in vitamin C and antioxidants, which can help with immune function and protect the body from damage.
Arugula is a low-calorie leafy green that is high in vitamin K, which is important for bone health and blood clotting.
However, the sandwich is high in fat and calories due to the cheese and bread, so it’s best enjoyed as an occasional treat.

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