Charred Chicken Sandwich with Roasted Red Peppers and Artichoke Hearts

Recently, I went to lunch at a local Italian restaurant and had this wonderful charred chicken sandwich.  It was so tasty, that I had to try and make it at home.  The restaurant sandwich did not have any sauce on it, so I decided to make my own roasted red pepper sauce…and boy, this brought the whole sandwich together!  The sauce has a double duty, in that it is spread on one side if the grilled chicken during the grilling process, and then I spread a light coating on the buns.  The chicken is grilled, topped with a reduced fat provolone cheese, and then topped with sliced roasted red peppers and marinated artichoke hearts. This is not your ordinary chicken sandwich, it is extraordinary and it is healthy!

 Enjoy!

 Charred Chicken Sandwich with Roasted Red Peppers and Artichoke Hearts

Serves 4 – 5, depending on the size the chicken breasts

 

1 ¼ Lb. Chicken boneless breasts, pounded to ½-inch thick

1 Tbls. Extra virgin olive oil
1 Tsp. Greek seasoning, no-salt or low sodium variety
¼ Tsp. Crushed dried rosemary
½ Tsp. Dried fennel seeds, crushed
1-12-ounce Jar Fire roasted red peppers packed in water, drained (I used a low sodium, low fat variety)
1- 6-ounce Jar Marinated quartered artichoke hearts, drained
1 ½ Tbls. Light mayonnaise
¼ Cup Fresh parsley leaves
4 - 5 Slices Reduced fat provolone cheese
Whole wheat hamburger buns
 
Note:  Crush your fennel seeds well, as they have a tendency to burn when grilling.  You can also grind them in a small food processor, if you wish.  If they do burn, simply brush them off…they have done their duty in flavoring the chicken.

Place your chicken in a long roasting dish; drizzle the oil over each breast and rub to coat each side.  Sprinkle each side with the Greek seasoning, rosemary and fennel seeds.  Cover and place in the refrigerator for 2 – 3 hours.

Meanwhile, make the roasted red pepper sauce.  Place one whole jarred pepper in a small food processor, add the mayonnaise and parsley; pulse until smooth and creamy.  Place in a bowl, cover and store in the refrigerator until ready to use.

Heat an outside grill on high.  Place your chicken breasts on the grill and cook on one side until nicely charred.  Turn the chicken over add 1-1/2 teaspoons of the roasted red pepper sauce on each of the grilled sides, spread to completely coat the side. Continue to grill until the second side is done (check to make sure the juices run clear).  Place a slice of cheese on the side of the chicken with the pepper sauce; leave on the hot grill until the cheese is melted.  Remove from the grill.  Immediately, top the cheesy chicken breasts with slices of the roasted red peppers and artichoke hearts.  Let rest for about 10 minutes. 

Spread a small amount of the sauce on both sides of each bun.  Top the bun with the chicken and serve.

I served these sandwiches with sides of whole grain orzo and roasted zucchini slices.