Basil Grilled Chicken Sandwiches With Red Pepper Relish Recipes

SALAMI, MOZZARELLA AND ROASTED RED PEPPER SANDWICH

Steps:

• Use a serrated knife to cut the Italian sub roll in half. Place sub roll on butcher or wax paper and drizzle both sides with a really nice olive oil.
• Add mozzarella to one-half and sprinkle with salt. Next, add roasted red peppers, genoa salami, and a handful of fresh washed basil.
• Close the sandwich and tightly wrap the butcher or wax paper around it. Roll and cut down the middle. Serve immediately or wrap it up for later. ​The sandwich is good for 24 hours if refrigerated properly.

GRILLED CHICKEN SANDWICHES WITH BASIL AIOLI

Steps:

• Combine Light Mayonnaise, basil, lemon juice and garlic in small bowl; set aside.
• Grill or broil chicken, turning once, 4 minutes or until chicken is thoroughly cooked.
• Evenly spray cut-side of rolls with I Can't Believe It's Not Butter! Spray Original and grill, pressing gently to sear, 1 minute or until rolls are toasted. Evenly spread rolls with basil mixture, then top with chicken, tomato, onion and lettuce.
• Nutrition Information per serving: Calories 410, Calories From Fat 70, Saturated Fat 1.5g, Trans Fat 0g, Total Fat 8g, Cholesterol 65mg, Sodium 600mg, Total Carbohydrate 52g, Sugars 10g, Dietary Fiber 8g, Protein 35g, Vitamin A 8%, Vitamin C 10%, Calcium 10%, Iron 20%.

BASIL GRILLED CHICKEN SANDWICHES WITH RED PEPPER RELISH

Steps:

• Mix the (first 4 ingredients) yogurt, lemon juice and zest, garlic and basil together in a large mixing bowl.
• Add the chicken and coat it evenly with the yogurt mixture.
• Cover and refrigerate for at least 1 hour or overnight.
• Meanwhile, prepare the red pepper relish. Heat the olive oil in a small skillet over medium heat.
• Add the raw red pepper, onion and garlic and season with salt and pepper.
• Cook until the vegetables soften, about 5 minutes.
• Add the roasted red peppers and balsamic vinegar and cook for 5 more minutes.
• Remove from heat, cool and stir in the basil.
• This can be stored in the refrigerator for up to 1 week.
• For the chicken preheat the grill to high heat.
• Remove the chicken from the marinade and discard the marinade.
• Season the chicken with salt and pepper.
• Grill the chicken on both sides until it is cooked through, about 6 to 8 minutes per side.
• Let the chicken cool slightly and slice it on the bias.
• For the sandwiches spread 4 halves of the focaccia with some of the red pepper relish, then top with sliced chicken and arugula.
• Finish the sandwiches with a dollop of relish and the other half of the focaccia.

GRILLED CHICKEN SANDWICHES WITH RED PEPPER RELISH AND BASIL

Steps:

• 1 For the chicken: 2 Mix the yogurt, lemon juice and zest, garlic and basil together in a large mixing bowl. Add the chicken and coat it evenly with the yogurt mixture. Cover and refrigerate for at least 1 hour or overnight. 3 For the relish: 4 Meanwhile, prepare the red pepper relish. Heat the olive oil in a small skillet over medium heat. Add the raw red pepper, onion and garlic and season with salt and pepper. Cook until the vegetables soften, about 5 minutes. Add the roasted red peppers and balsamic vinegar and cook for 5 more minutes. Remove from heat, cool and stir in the basil. (This can be stored in the refrigerator for up to 1 week.) 5 For the chicken: 6 Preheat the grill to high heat. 7 Remove the chicken from the marinade and discard the marinade. (This protects against cross-contamination.) Season the chicken with salt and pepper. 8 Grill the chicken on both sides until it is cooked through, about 6 to 8 minutes per side. Let the chicken cool slightly and slice it on the bias. 9 For the sandwiches: 10 Spread 4 halves of the focaccia with some of the red pepper relish, then top with sliced chicken and arugula. Finish the sandwiches with a dollop of relish and the other half of the focaccia.

GRILLED LAMB SANDWICHES WITH APRICOT AND JALAPENO RELISH

Steps:

• Slice the lamb into 1/4-inch-thick slices and sprinkle with the sumac, salt and pepper. Place in a food storage bag or bowl and add a rosemary sprig and 1 tablespoon balsamic vinegar. Set aside.
• Add the apricots, honey, mint, parsley, garlic, remaining tablespoon balsamic and leaves from the remaining 2 sprigs rosemary to a food processor. Turn on and stream in the oil. Add the jalapenos, a generous pinch of salt and fresh black pepper and pulse together until a relish texture is formed. Add 1/3 cup of the mix to the lamb for marinating. Seal and place in the refrigerator for at least 1 hour or up to a day ahead. Keep the remaining relish refrigerated until ready to use.
• For the walnut and herb pesto: Add the walnuts, basil, mint, parsley, Parmesan, garlic, olive oil, walnut oil, lemon juice, salt and pepper to a food processor. Process until thoroughly combined. Adjust the seasoning and keep refrigerated until ready to use.
• Remove the lamb from the marinade and let come to room temperature before cooking.
• Preheat a charcoal or gas grill to high. Preheat the oven to 450 degrees F.
• Add the marinated lamb slices to the grill and cook, 1 to 2 minutes on each side.
• You can wait for the lamb to cool, then assemble the sandwiches, or you can make ahead of time, then refrigerate, and build the sandwiches when the lamb is cold.
• Sliced the bread pieces in half horizontally and toast in the oven just until the cut sides are crispy, about 3 minutes.
• Drizzle the lightly toasted bread with olive oil. Evenly spread the pesto and the reserved relish on the cut sides of the bread. Layer the lamb on the bottom piece of each sandwich. Top with some arugula and red onion. Lightly drizzle each with olive oil and sprinkle with a pinch of salt and pepper. Place the other half of the bread on top of each sandwich. Wrap each sandwich in waxed or parchment paper and pack for a picnic.