When it's hot outside, how do you spend your time?
I'm the kind of person that loves the summer as long as it's 75 - 85 degrees out. Anything over that and I become ill. So I found along time ago that inside was the place for me when it was hot.
My favorite things to do when it's hot outside are spending time on the computer, losing myself in a good book or catching up on phone calls and emails. Sometimes I'll cook up something light and refreshing such as making my favorite salads, pasta salads and sandwiches. The next time it's hot out, try this great recipe:
Grilled Chicken and Roasted Red Pepper Sandwiches with Fontina Cheese
1 pound skinless, boneless chicken breast halves
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoons extravirgin olive oil
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
5 garlic cloves, minced and divided
Cooking spray
1 cup vertically sliced onion
1 teaspoon sugar
3/4 teaspoon fennel seeds, crushed
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1 (7-ounce) bottle roasted red bell peppers, drained and sliced
1 tablespoon red wine vinegar
1/8 teaspoon freshly ground black pepper
1 (12-ounce) loaf rosemary focaccia, cut in half horizontally
4 teaspoons low-fat mayonnaise
3 ounces fontina cheese, thinly sliced
Place chicken between 2 sheets of heavy-duty plastic wrap, and pound to 3/4-inch thickness using a meat mallet or rolling pin.
Combine juice, mustard, oil, marjoram, thyme, 1 garlic clove, and chicken in a large zip-top plastic bag; seal. Marinate in refrigerator 2 hours, turning occasionally.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add remaining 4 garlic cloves, onion, sugar, fennel, crushed red pepper, and salt, and sauté 1 minute. Add roasted bell peppers; cook 5 minutes or until onions are tender, stirring frequently. Stir in vinegar and black pepper.
Prepare grill to medium-high heat.
Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until done. Cool slightly; cut chicken into slices.
Spread cut sides of bread evenly with mayonnaise. Arrange cheese on bottom half of bread. Arrange chicken and pepper mixture over cheese. Top with top half of bread; press lightly.
Place stuffed loaf on grill rack; grill 3 minutes on each side or until cheese melts. Cut into quarters.
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