Grilled Chicken and Roasted Red Pepper Sandwiches with Fontina Cheese

Ingredients

• ¾ teaspoon fennel seeds, crushed
• 5 garlic cloves, minced and divided
• 4 teaspoons low-fat mayonnaise
• 1 pound skinless, boneless chicken breast halves
• ¼ teaspoon salt
• 1 tablespoon fresh lemon juice
• 1 tablespoon Dijon mustard
• + 12 more ingredients
• • ¼ teaspoon dried thyme
  • Cooking spray
  • 1 cup vertically sliced onion
  • 1 teaspoon sugar
  • ¼ teaspoon crushed red pepper
  • 1 (7-ounce) bottle roasted red bell peppers, drained and sliced
  • 1 tablespoon red wine vinegar
  • ¹/₈ teaspoon freshly ground black pepper
  • 1 (12-ounce) loaf rosemary focaccia, cut in half horizontally
  • 3 ounces fontina cheese, thinly sliced
  • 2 teaspoons extravirgin olive oil
  • ¼ teaspoon dried marjoram

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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