Herb Chicken Sandwiches With Grilled Peaches

Ingredients

• 1.5 cups arugula loosely packed
• 5 ounces ripened cheese blue soft
• 6 servings herb-marinated chicken breasts 
• 12 oz deli rolls split
• 6 tablespoons mayonnaise 
• 4 tablespoons olive oil divided
• 2 large peaches 
• 0.5 teaspoon pepper freshly ground
• 2  bell peppers red
• 0.5 teaspoon salt 
• 1 large onion sweet

Equipment

• bowl
• grill

Directions

1. Preheat grill to 400 to 450 (high) heat.
2. Cut onion into 1/4-inch-thick slices.
3. Brush with 1 Tbsp. olive oil, and sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper.
4. Cut bell peppers into 1-inch-wide strips.
5. Place pepper strips in a large bowl, and drizzle with 1 Tbsp. olive oil.
6. Sprinkle with remaining 1/4 tsp. salt and 1/4 tsp. pepper; toss to coat.
7. Grill onion and bell pepper strips, covered with grill lid, over 400 to 450 (high) heat 7 to 10 minutes on each side or until lightly charred and tender.
8. Cut peaches into 1/4-inch-thick rounds, cutting through stem and bottom ends. Grill peach slices, covered with grill lid, over 350 to 400 (medium-high) heat 3 to 5 minutes on each side or until grill marks appear.
9. Brush cut sides of rolls with remaining 2 Tbsp. olive oil, and grill, cut sides down, without grill lid, over 400 to 450 (high) heat 1 to 2 minutes or until lightly browned and toasted.
10. Spread blue cheese on cut sides of roll bottoms; top with arugula, bell pepper strips, chicken, onion, and peaches.
11. Spread mayonnaise on cut sides of roll tops.
12. Place roll tops, mayonnaise sides down, on top of onion, pressing lightly.
13. *French hamburger buns may be substituted. We tested with Publix French Hamburger Buns.
14. Note: We tested with Saga Classic Soft-Ripened Blue-Veined Cheese.