December 21st, 2010 
Chef 
A mixture of several chicken/roasted pepper sandwich.
*Cheese substitutions: Edam, Gouda, Gruyere
Ingredients:
4 chicken breast cutlets
1 Tbsp lemon juice
1 Tbsp Dijon mustard
2 tsp olive oil
1/4 tsp dried marjoram
1/4 tsp dried thyme
5 garlic cloves, minced and divided
1 cup onion, vertically sliced
1 tsp sugar
3/4 tsp fennel seeds, crushed
1/4 tsp crushed red pepper
1/4 tsp salt
7 oz. jar roasted red bell peppers, drained and sliced
1 Tbsp red wine vinegar
1/8 tsp fresh ground black pepper
4 French hamburger buns like or one loaf of Focaccia cut into four servings
4 tsp mayonnaise
3 oz. fontina cheese, thinly sliced
Directions:
Combine lemon juice, thyme and one minced garlic clove in large Ziploc bag and use the bag to marinate cutlets for 2 hours in refigerator. Sauté ramaining minced garlic, onion, sugar, fennel, crushed red pepper, and salt over medium high heat in a sauté pan for 1 minute. Add roasted red peppers and sauté 5 minutes longer or until onions are tender. Stir in vinegar and black pepper. Heat grill surface to medium high and grill chicken 5 minutes per side or until done. Cool chicken slightly and cut into slices (alternately, you can leave the cutlets whole). Spread cut sides of buns or focaccia slices with mayonnaise and arrange cheese on bottoms half. Top with chicken and pepper mixture and top of bread. Optional: If you use focaccia, grill the sandwiches on grill surface 3 minutes per side, pressing down slightly.
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