Recipe of the Day: Grilled Chicken & Peppers Sandwiches

Look at this great recipe from Sargento!

Grilled Chicken & Peppers Sandwiches

INGREDIENTS

• 3 Tbsp. olive oil, divided
• 1 Tbsp. balsamic vinegar
• 1 tsp. dried thyme leaves
• 1 clove garlic, minced
• 2 (4 to 5 oz.) skinless, boneless chicken breast halves

• 1 red or yellow bell pepper, quartered lengthwise
• 1/2 cup packed arugula or watercress
• 2 (6-inch) oblong Italian or French sandwich rolls, split
• 4 slices Sargento® Ultra Thin Sliced Provolone Cheese 

DIRECTIONS

1 Combine 2 tablespoons oil, vinegar, thyme and garlic; mix well. Brush over both sides of chicken and pepper. 

2 Grill on a covered grill 5 to 6 minutes per side or until peppers are tender and chicken is cooked through.3 Brush remaining 1 tablespoon olive oil over cut sides of rolls; place cut sides down on grill during last minute of grilling. Place arugula over bottom of rolls; top with chicken and cheese. Cut peppers into strips; arrange over cheese and close sandwiches with roll tops.

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