Open-face Grilled Chicken-and-Pepper Sandwiches with Grilled Romaine Wedges

Ingredients

• 4 servings pepper black freshly ground
• 0.3 cup olive oil extra virgin divided
• 4 ounces mozzarella fresh sliced
• 4 servings kosher salt 
• 2 tablespoons juice of lemon fresh divided
• 4 slices bread whole (1/4- to 3/4-inch-thick)
• 1 tablespoon pinenuts toasted
• 2  the of 1 cos lettuce with core intact halved lengthwise
• 4  chicken breast boneless skinless
• 3 small bell pepper mixed red yellow quartered (such as , , and orange)

Equipment

• bowl
• grill
• grill pan

Directions

1. Preheat grill to medium-high heat (350 to 40
2. or heat grill pan over medium-high heat.
3. Combine 1 tablespoon lemon juice, 2 tablespoons olive oil, and 1/4 teaspoon each kosher salt and black pepper in a bowl.
4. Add chicken, tossing to coat.
5. Let marinate 10 minutes.
6. Grill bread, turning once, 3 minutes or until toasted; set aside.
7. Brush romaine halves evenly with 1 tablespoon olive oil. Grill romaine halves 1 to 2 minutes or until grill marks appear. Set aside. Grill peppers, turning once, 5 to 7 minutes or until tender.
8. Cut peppers into strips, and set aside.
9. Grill chicken, turning once, 8 minutes or until cooked through.
10. Divide grilled peppers and chicken among bread slices; top with mozzarella.
11. Drizzle romaine halves with remaining 1 tablespoon olive oil and remaining 1 tablespoon lemon juice.
12. Sprinkle with pine nuts, kosher salt, and black pepper.