You can use any combination of ingredients that you like but this combination was terrific. I’ll include the Garlic Herb mayo as a separate recipe below.
- Baguettes or Cuban Bread, whole loaves
- Chicken Cutlets
- Garlic Herb Mayo
- Baby Spinach
- Red Bell Peppers
- Red Onion
- Feta Cheese, crumbled
- Provolone Cheese, sliced
- Salt/Pepper or Seasoned Salt
Halve the red peppers and put them on baking sheet, cut side down. Broil for a few minutes, until the skins start to blacken. Let them sit until they’re cool enough to handle.
Meanwhile, season the chicken with salt and pepper, pour a couple of Orange Mojitos and talk someone into grilling the chicken.
Remove the blackened skins from the peppers.
Cut the peppers into strips. Slice the red onion into thin rings.
Cut a loaf of bread into four sections. Slice into each piece but don’t cut all the way through.
Spread the bread generously with Garlic Herb mayo and add provolone, peppers and onion.
Add spinach and a sprinkle in a bit of feta.
Add a chicken breast and press it together.
Place the sandwich on a medium-hot griddle or in a large fying pan. Press it firmly with a big spatula or, like I did here, the flat lid from my stock pot. Heat a couple of minutes on the first side then turn it over and repeat the process, just until they’re heated through.
Serve warm and enjoy.
Garlic Herb Mayo
- Dijon Mustard
- Garlic, 3 or 4 cloves
Mince the garlic, very fine.
Juice the lemon.
Snip the herbs.
Combine about a cup of mayo with 3 or 4 tablespoons dijon mustard. Add the garlic, lemon juice and herbs and season with salt and pepper to taste.
Stir it all together and refrigerate for a little while before using. This keeps well and is great for all kinds of sandwiches.