Time: 25 mins
4 chicken thighs, deskinned and deboned into large pieces
1 large red pepper cut into thick strips
2 tbsp olive oil
1 clove garlic, minced
1 tsp fresh basil leaves finely chopped
1/3 cup Mayonnaise
3-4 sundried tomatoes, minced
1/2 tsp sweet Paprika
4 mixed greens - Arugula, curly lettuce or whatever you like
4 slices of country bread (I used Olive bread as it's my favorite)
Place chicken pieces in a shallow dish with oil, basil and salt & pepper. Let sit while you prepare the mayonnaise and turn on BBQ grill. In a small bowl add mayonnaise, garlic, sun dried tomatoes and paprika, mix well and set aside. Grill chicken pieces and red peppers until crisp and well cooked. Lightly grill each piece of bread on each side.
I made one closed sandwich and one open-faced, held together with Mexican toothpicks. To construct your sandwich, lather the inner sides of two pieces of grilled bread with the sun dried tomato mayonnaise, top with chicken, lettuce greens and then peppers. You can leave it open-faced or use two pieces of grilled bread. (Optional additions: Goat cheese; Bacon; Fresh Basil Pesto - get creative!) Yummy served with a green salad and herb vinnaigrette).
Bon Appetit !