Grilled Chicken and Roasted Red Pepper Sandwiches with Fontina Cheese

Photo by Randy Mayor
Ingredients
- 1 (12-ounce) loaf rosemary focaccia, cut in half horizontally
- 1 (7-ounce) bottle roasted red bell peppers, drained and sliced
- 1/8 teaspoon freshly ground black pepper
- ¼ teaspoon salt
- ¾ teaspoon fennel seeds, crushed
- 5 garlic cloves, minced and divided
- ¼ teaspoon dried thyme
- + 12 more ingredients
-
- 3 ounces fontina cheese, thinly sliced
- 1 teaspoon sugar
- 1 pound skinless, boneless chicken breast halves
- 4 teaspoons low-fat mayonnaise
- 1 tablespoon fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- ¼ teaspoon dried marjoram
- ¼ teaspoon crushed red pepper
- 2 teaspoons extravirgin olive oil
- 1 cup vertically sliced onion
- Cooking spray
Place chicken between 2 sheets of heavy-duty plastic wrap, and pound to 3/4-inch thickness using a meat mallet or rolling pin. Combine juice, mustard, oil, marjoram, thyme, 1 garlic clove, and chicken in a large zip-top plastic bag; seal. Marinate in refrigerator 2 hours, turning occasionally. He...
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