Italian Chicken Sandwich With Roasted Red Pepper Purée Food

ITALIAN CHICKEN SANDWICH

Steps:

• Stir together chicken, mozzarella, olives, sun dried tomatoes, pepperoncini, and roasted red peppers.
• Spray a large nonstick skillet with cooking spray (such as Pam) and place over medium-high heat. Divide Parmesan into 4 small piles (about 1 tablespoon each) spreading slightly. Top with 4 slices of bread.
• Pile chicken mixture onto half the bread and cook for a minute or two until cheese is crusty. Close sandwiches and reduce heat ot medium. Cook for a minute or to two on each side or until bread is golden and filling is warm.

CHICKEN AND ROASTED RED PEPPER PANINI STYLE SANDWICHES

Steps:

• Cut 8 thick slice of Foccacia bread.
• Mix mayonaisse and Ranch dressing in small bowl.
• Spread mayo mixture on 4 slices of Foccacia.
• On top of mayo mixture, layer each slice with equal amounts of chicken and place one slice of mozzarella cheese.
• Next, add the roasted red peppers and another slice of mozzarella on top of the peppers (this helps hold the sandwich together).
• Top each sandwich with remaining slices bread.
• Spray frying pan with Olive Oil spray (or other cooking spray).
• Fry each sandwich on medium until they are golden brown.
• Pop the sandwiches in the microwave for about 20-25 seconds to melt the cheese.
• Enjoy! These are so yummy!

ROTISSERIE CHICKEN PANINI WITH ROASTED SWEET RED PEPPER, SPINACH, AND GUACAMOLE

Steps:

• Preheat panini maker to medium-low.
• Open the roll and place a layer of cheese on the bottom half of the bread, fitting cheese to the contours of the bun. Layer rotisserie chicken, roasted sweet red pepper, onion rings, and bacon on top.
• Place a layer of fresh spinach leaves on the bacon and spoon prepared guacamole on top. Place second half of bun on top. Brush top and bottom plates of panini maker with butter, and place the sandwich in the buttered area.
• Close the panini maker and cook until cheese is melted, chicken is warmed, and bun is crispy and lightly browned, 4 to 5 minutes. Serve warm with dill pickle spear.

SUSAN'S ITALIAN ROASTED RED PEPPERS

Steps:

• Line baking sheet with aluminum foil.
• Wash WHOLE red bell peppers and lightly rub a tiny bit of olive oil to the skin on all side.
• Lay them side by side on baking sheet in two rows.
• Place in the over on broil and broil them until the skin blackens quite a bit. (about 9-12 minutes per side).
• As one side darkens, take them out and continue to roast all sides until the peppers are evenly charred.
• Place in a bowl or baking dish and cover in saran wrap to let them "steam" for 20 minutes (This will help to release the charred skin and maintain the sweet inner flesh).
• Pull the tops off the peppers and be sure to save any release pepper juices in the dish you plan to place them. Remove all the charred flesh by tugging on it (should come off in sheets if steamed enough).
• Removed seeds and rinse lightly under water, if necessary, to get all seeds out.
• Place in bowl and add the olive oil, garlic and parsley. Mix well and serve at room temperature.

YOGURT-RUBBED ROASTED CHICKEN WITH RED PEPPER SAUCE

Steps:

• In a small bowl, stir together the yogurt, 2 tablespoons of the olive oil, the dry mustard, thyme, coriander, 1 1/2 tablespoons salt and one-half teaspoon pepper.
• Loosen the skin around the chicken breasts and thighs, then rub both chickens all over (beneath the skin and inside the cavity, too) with the yogurt mixture. Refrigerate the chickens, uncovered, for 1 hour.
• Heat the oven to 350 degrees.
• Place the shallots, carrots, peppers, the remaining 2 tablespoons of olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper into a large roasting pan and toss well. Arrange a rack over the vegetables large enough to hold both chickens.
• Arrange the chickens on the rack, breast-sides up, and roast, basting occasionally with pan juices, until the vegetables are very tender and the chickens are deep golden brown and cooked through, 1 1/2 to 2 hours. Transfer the chickens to a large platter and tent with foil; set aside.
• Drain the pan drippings into a bowl, then skim off and discard the fat; set aside.
• Remove and discard the skin from the peppers (it should peel off fairly easily), then transfer them to a food processor.
• Add half the shallots and pulse until roughly chopped. Add the goat cheese and salt and pepper to taste and pulse again until just combined. This makes a generous 2 cups of purée.
• Remove all but 1 cup of the purée and set aside to use throughout the week as a sandwich spread or dip, then purée the remaining red pepper mixture until smooth.
• In a large skillet, whisk together the reserved pan drippings, chicken broth and flour until smooth, then bring to a boil over medium-high heat.
• Reduce the heat to medium-low and simmer until just thickened, about 1 minute. Whisk in the red pepper purée and cook until just thickened, 1 to 2 minutes more. Strain the sauce, discarding any solids, and keep warm.
• Carve the chickens and transfer to plates. Spoon 1 to 2 tablespoons of the red pepper and goat cheese sauce over each serving and serve with the remaining roasted shallots and carrots on the side.

ITALIAN CHICKEN SANDWICH WITH ROASTED RED PEPPER PURéE

Steps:

• Preheat oven to 350 degrees.
• Whisk together lemon juice, 2 tbsp olive oil, mustard, rosemary, garlic, and salt & pepper in a measuring cup
• Place chicken cutlets in a large ziploc bag and pour marinade from measuring cup over chicken.
• Seal bag tightly and allow chicken to marinade at room temperature for 30 minutes.
• Drizzle halved red bell peppers with olive oil and season with salt & pepper; roast in oven for 25 minutes
• Heat 1 tbsp olive oil in a large pan over medium-high heat until shimmering.
• Add chopped onion to pan and sauté until carmelized; set aside.
• Place roasted bell peppers, shallot, 1.5 tsp olive oil, balsamic vinegar, maple syrup, sriracha, and tomato paste in blender and combine until smooth; set purée aside.
• Remove chicken and discard marinade.
• Place chicken in separate medium saucepan over medium-high heat and cook until done, about 3-4 minutes per side; rest 10 minutes
• Place 1 tbsp butter in same pan used for onions and melt over medium-high heat.
• Place two baguette halves in pan and cook until toasted
• Repeat steps 11 & 12 for other half of baguette.
• Slice chicken thin lengthwise.
• Stack tomato (if using), arugula, onion, cheese, and chicken on one half of baguette.
• Spread roasted bell pepper purée on other half of baguette and top sandwich off.