| 1 | Step one: for the chicken-- rub the chicken breasts with 3 tablespoons of the olive oil, the black pepper, and thyme leaves. |
| 2 | Cover and refrigerate a minimum of 6 hours, preferably overnight. |
| 3 | Remove from refrigerator 1 hour before cooking. |
| 4 | step two: for the peppers-- preheat oven to 500 degrees and place 2 red bell peppers on the rack and roast. |
| 5 | Turn the peppers occasionally until the skins are completely charred (20 to 30 minutes). |
| 6 | Place the peppers in a paper bag and seal the top. |
| 7 | This allows them to steam and aids in peeling. |
| 8 | Remove the peppers from the bag and remove the skins with your fingers. |
| 9 | Sometimes a little cold running water helps. |
| 10 | Remove the cores and seeds and slice into ?inch strips. |
| 11 | Toss the peppers with 2 tablespoons olive oil and store in a glass container until ready to use. |
| 12 | if a charcoal fire is available, you can roast the peppers directly on the coals. |
| 13 | This can be very tricky, so you need to watch them constantly. |
| 14 | As the peppers begin to char, turn them so they char evenly. |
| 15 | Once you have an even char, proceed as in oven roasting. |
| 16 | The charcoal roasting imparts a smoky flavor that enhances the sandwich. |
| 17 | step three: for the sauce-- mix mayonnaise, dijon mustard, worcestershire sauce, red wine vinegar, and dash of salt together well and refrigerate in a glass container until ready to use. |
| 18 | step four: assembling the sandwiches-- the chicken, peppers, and mustard sauce can be prepared to this point a day in advance. |
| 19 | When you are ready to serve the sandwiches, prepare a charcoal fire or preheat the broiler for the chicken and bread. |
| 20 | Grill or broil the breasts 6 to 10 minutes per side, depending on the heat of your fire. |
| 21 | As they are cooking, brush a little butter or olive oil on one side of 12 slices of the bread. |
| 22 | When the breasts are cooked, transfer to a platter and allow to cool slightly, at which time you will need to either grill or broil the bread until slightly toasted. |
| 23 | Spread a liberal amount of the mustard sauce on the oiled or buttered side of the bread slices so that the dry sides will be on the outside of the sandwich. |
| 24 | slice the breasts on a diagonal and place each sliced breast on a slice of toasted bread. |
| 25 | Top with some of the roasted pepper strips, 2 slices of tomato, some of the arugula, and the top piece of bread. |
| 26 | Cut and serve as you would with any sandwich. |
| 27 | Serve immediately. |
| 28 | can be served with cole slaw or "roasted potato salad" (see recipe). |
| 29 | recipe by : ed kasky of engine co. |
| 30 | No. |
| 31 | 28, los angeles |
