I was so tempted to order in tonight. I even had something picked out, a list written up and my hand on the phone. But then something clicked and I thought, “Save your money, girl! Surely you can whip something up quickly that’s tasty and better for you than that fast food crap!”
So I looked in the fridge and came across the following items: chicken, red bell pepper, white onion, barbecue sauce, mayo and cheddar cheese. Looking in my lunch bag that I brought home from work, I found a roll I never used for my dinner (a really large, soft roll). The wheels started turning.
Still looking for inspiration, I found myself staring at the tv as one of my favourite Food Network shows played (Diners, Drive-Ins & Dives). One of the restaurants was making panini-style sandwiches with focaccia bread. It looked amazing. Hey, wait… I don’t have focaccia, but I have that football-shaped roll. SWEET! Here’s what I did…
- equal amounts: medium red pepper & white onion, sliced (about 1/2 of a medium red pepper and maybe 1/4-1/3 cup onion)
- 1 Tbsp favourite barbecue sauce
- 1/4 C extra virgin olive oil
- 2 Tbsp Club House Roasted Garlic & Peppers seasoning
- 1 Tbsp dried oregano
- 1 tsp freshly ground pepper
- 1/2 tsp coarse salt
- 1 boneless, skinless chicken breast – either pounded thin or sliced into 2-4 thin layers
- 1/4-1/3 C shredded cheddar cheese, split into three parts (you can have as little or as much as you want, I say!)
- large, soft roll
- additional barbecue sauce to taste
- mayonnaise to taste
- shredded parmesan cheese (maybe no more than 1 Tbsp)
- Plug in your grill and preheat to 360F. If your grill has a roll-warmer space, set your roll in it to warm it up.
- In a grill pan, do a quick grill of the veggies over a medium heat. Don’t over-cook these. Just get a little tiny bit of a char on them. Once these are done, remove from the pan and place in a bowl with the first amount of barbecue sauce, tossing them in it. Set aside.
- In a small bowl, mix the oil, Club House seasoning, oregano, pepper and salt together. Reserve a tablespoon’s worth in another small bowl and set aside until later.
- Brush your chicken slices with the oil-spice mixture from the first bowl on one side. Place all chicken into the still hot grill pan, dressed side down. Brush some of the oil mixture on the other side of the chicken.
- Cook the chicken (still on medium heat) for a few minutes on each side until cooked through and each piece has some nice grill marks on it. Remove from the pan and drain on paper towel if you wish, to drain excess oil.
- Remove the roll from the warmer and spread barbecue sauce (thinly) on one side (I chose the top half) and mayo (thinly) on the other. Begin assembling the sandwich from TOP to BOTTOM: cheese, veggies, cheese, chickenand cheese if you have any more. The cheese helps hold it all together.
- Put the bottom of the bun on, then give it a really light brushing of the reserved oil-spice mixture (use a fresh brush or wash your brush really, really well before doing this step!).
- Flip the bun back over (right-side up) and set on pre-heated grill. Lightly brush more of the oil-spice mixture on the top.
- Grill for 3-5 minutes, watching carefully so as not to burn. Watch for it to flatten down and get some nice golden brown grill marks on it. Remove carefully from the grill and transfer to a plate. Give a light dusting of parmesan cheese on top, then cut the sandwich in half. Serve with lots of napkins!