Pepper Pear Glazed Grilled Chicken Sandwiches

By: Veronica Callaghan- Glastonbury, CT.
This recipe makes a chicken sandwich that is both a little sweet and a little spicy. The sliced almonds give the sandwich a tasty crunch.

Ingredients:

1 (13 oz.) Jar- A Perfect Pear Pepper Jelly
½ Cup – A Perfect Pear Balsamic Pear Vinegar
¼ Cup – Extra Virgin Olive Oil
2 Teaspoons – Coarse Salt
4 Boneless Chicken Breast Halves- Pounded to ½” Thickness
Oil – To Brush The Grill or Grill Pan
2 Cups – Mixed Mesclun Greens
2 Tablespoons – Sliced Almonds
2 Tablespoons – A Perfect Pear Champagne Pear Vinaigrette
1 Large Tomato- Thinly Sliced
4 Ciabatta Rolls- Split

Directions:

In a large zipper top plastic bag combine A Perfect Pear Pepper Jelly, A Perfect Pear Balsamic Pear Vinegar, the extra virgin olive oil and the coarse salt. Add the chicken breasts and marinate for at least thirty minutes.

Preheat a grill or grill pan to medium-high heat. Lightly brush the grill rack or grill pan with oil. Arrange the chicken on the grill and cook eight- ten minutes or until the chicken is no longer pink inside.

In a medium sized bowl, combine the mesclun greens, almonds and A Perfect Pear Champagne Pear Vinaigrette.

To assemble sandwiches, arrange several tomato slices on the bottom half of each Ciabatta roll, top with a grilled chicken breast (cutting the chicken as necessary to fit the roll), top with the mesclun mixture and the remaining roll halves.

Yield: 4 sandwiches

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