Grilled Chicken Sandwiches with Pickled Squash and Romesco Mayonnaise

Ingredients

• 2 cups arugula 
• 0.3 teaspoon pepper black freshly ground
• 1 ounce blanched almonds and toasted
• 16 ounce chicken breast cutlets boneless skinless
• 0.3 cup cider vinegar 
• 8 ounce focaccia rolls toasted halved
• 0.1 teaspoon ground pepper red
• 0.3 cup canola mayonnaise 
• 3 ounces bottled roasted bell peppers red rinsed drained
• 1.3 teaspoons salt divided
• 0.5 teaspoon paprika smoked
• 1 teaspoon sugar 
• 1  thyme sprig 
• 0.3 cup water 
• 5 ounce summer squash yellow very thinly sliced

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• grill pan

Directions

1. Combine vinegar, 1/4 cup water, 1 teaspoon salt, sugar, and thyme in a saucepan. Bring to a boil, stirring until salt and sugar dissolve.
2. Pour hot mixture over squash in a bowl.
3. Let stand for 30 minutes, tossing occasionally.
4. Drain.
5. Combine mayonnaise and next 4 ingredients (through almonds) in a mini food processor; process until smooth. Set sauce aside.
6. Heat a grill pan over medium-high heat.
7. Sprinkle chicken evenly with remaining 1/4 teaspoon salt and black pepper. Coat pan with cooking spray.
8. Add chicken to pan; cook 4 minutes on each side or until done.
9. Spread about 2 tablespoons sauce on bottom half of each roll. Top each with one chicken cutlet, about 1/3 cup squash, 1/2 cup arugula, and top half of roll.