GRILLED CHICKEN BREAST SANDWICH
Recipe Summary
Prep Time: 15 minutes		Cook Time: 15 minutes
Yeild: 6 to 8 sandwiches
Let’s start at the beginning, all great sandwiches start with the bread, it has to be great fresh bread, and the right type of bread for the filling. And with a wonderful aioli this sandwich has to have crusty sour dough baguettes (find a great bakery near you, or ask Shelley and we will find one for you).  If you live California’s greater bay area I recommend Semi Freddies, or Acme. But both can be found in fine grocery markets. Ingredients: 2 loafs of crusty baguettes 2 whole chicken breast 1 tablespoon Rosemary's Poultry Spice Blend 4 large red bell peppers 1 cup mayonnaise 1/4 cup sour cream 2 tablespoons fresh lemon juice 1 tablespoon chopped fresh flat-leafed parsley leaves 1 teaspoon minced garlic Fire up the grill!!! To make aioli: In a small bowl stir together mayonnaise, sour cream, lemon juice, parsley, and garlic until combined well and season with salt and pepper. Aioli may be made 2 days ahead and chilled, covered. Char the peppers on the grill, put them in a paper bag until cool enough to peel, skin will come right off. (Don’t run under water for this will take the char flavor away.) Pound or cut chicken breast to even thickness. Season generously with Rosemary's Poultry Spice Blend.  Grill chicken breast until center reaches 165 degrees (about 4 minutes each side, depending on thickness) Cut baguettes into breast sized pieces (typically in thirds).  Slice them open and spread on aioli top with grilled chicken, roasted red bell pepper, and the other aioli covered slice and enjoy.

Dadisi