Grilled Chicken and Roasted Red Pepper Sandwiches with Fontina Cheese

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 0.3 teaspoon pepper red crushed
• 1 tablespoon dijon mustard 
• 0.3 teaspoon marjoram dried
• 0.3 teaspoon thyme leaves dried
• 2 teaspoons olive oil extravirgin
• 0.8 teaspoon fennel seeds crushed
• 12 ounce rosemary focaccia cut in half horizontally
• 3 ounces fontina thinly sliced
• 5  garlic cloves divided minced
• 1 tablespoon juice of lemon fresh
• 4 teaspoons mayonnaise low-fat
• 1 cup onion vertically sliced
• 1 tablespoon red wine vinegar 
• 7 ounce roasted bell peppers red drained sliced
• 0.3 teaspoon salt 
• 1 pound chicken breast halves boneless skinless
• 1 teaspoon sugar 

Equipment

• frying pan
• plastic wrap
• grill
• ziploc bags
• rolling pin
• meat tenderizer

Directions

1. Place chicken between 2 sheets of heavy-duty plastic wrap, and pound to 3/4-inch thickness using a meat mallet or rolling pin.
2. 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.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
4. Add remaining 4 garlic cloves, onion, sugar, fennel, crushed red pepper, and salt, and saut 1 minute.
5. Add roasted bell peppers; cook 5 minutes or until onions are tender, stirring frequently. Stir in vinegar and black pepper.
6. Prepare grill to medium-high heat.
7. Remove chicken from bag; discard marinade.
8. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until done. Cool slightly; cut chicken into slices.
9. 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.
10. Place stuffed loaf on grill rack; grill 3 minutes on each side or until cheese melts.
11. Cut into quarters.