"The Belt" Sandwich

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the roasted peppers: prepare oven to 350. Toss whole peppers in salt, pepper, and olive oil. Bake uncovered until skin is blistered about 35 minutes. Place peppers into a bowl and cover with plastic wrap. Let rest, covered for 20 minutes or until pepper is cold. Remove and discard pepper core, seeds, and skin. Slice pepper into 1/2 inch strips. Toss strips with basil, salt, pepper, olive oil, and garlic

Step 2

Prepare the sauted onion: Heat oil in a saute pan over medium heat. Add onion and saute until golden but still slightly crispy, 7 minutes

Step 3

Prepare the pesto: In a blender combine basil. olive oil. garlic. pine nuts. salt. and pepper. blend until coarsely ground. set aside.

Step 4

Prepare the garlic mayo: In a blender combine mayo, garlic. pepper. sugar. and mustard. blend until smooth. stir in pickles. set aside.

Step 5

Prepare the chicken: In a small bowl, combine salt, black pepper, cumin, garlic powder, rosemary, thyme, sugar, and paprika. sprinkle on chicken marinate chicken in spices for 10 minutes. heat a grill or grill pan and grill chicken for 4 minutes on each side

Step 6

To assemble: slice baguettes lengthwise and toast. layer chicken, roasted peppers, pesto, onions, and garlic mayo