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roasted bell pepper sandwiches with grilled chicken and caramelized onion
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| 2 small loaves | ciabatta bread sliced horizontally, (recipe coming soon) |
| caramelized onion (click here for the recipe) kalamata olive and artichoke tapenade (recipe follows) | |
| 6 ounces (170g) | fresh mozzarella |
| 1 | chicken breast, grilled and thinly sliced |
| 6-8 large | fresh basil leaves |
| 2 | roasted bell peppers, (click here for the recipe) |
| 1. Carefully pull out some of the inside of the bread to make room for the filling. Spread the two top pieces of bread with caramelized onion, and the two bottom pieces of bread with the tapenade. 2. Layer the sandwiches with the remaining ingredients and serve. olive and artichoke heart tapenade | |
| 4 ounces (113g) | pitted kalamata olives |
| 4 ounces (113g) | marinated artichoke hearts |
| 2 | fresh basil leaves |
| 1 teaspoon | fresh thyme leaves |
| salt | |
| pepper to taste | |
Pulse all ingredients in a food processor until coarsely chopped.
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