February 20, 2015

ANNAPOLIS AND CO: Balsamic-Glazed Chicken + Bell Pepper Sandwiches

Mary Beth Johnson is a wife and mum to four schooners, as she's dubbed her children. On a normal afternoon, you would find her in moccasins, skinny jeans and a comfortable tee, camera in hand. Recently moving to the suburbs of Atlanta, Mary Beth spends her days homeschooling, sneaking away to the bookstore, trying to act the part of a southerner, and sifting through recipes in The Vegetarian Times. Food is her love language.

We had family in town over the weekend and that is the only excuse I need to make fancy quiche for breakfast and savory sandwiches for lunch. I'll leave the floors un-mopped and the light switches un-wiped, but my word. We will have food. ;)
  ANNAPOLIS AND CO: Balsamic-Glazed Chicken + Bell Pepper SandwichesANNAPOLIS AND CO: Balsamic-Glazed Chicken + Bell Pepper Sandwiches

It is cold here (for Georgia) and I wanted to fill the kitchen up with warm-for-the-soul meals that would help us forget the fact that we only get ice storms while the rest of the states get snow. I am normally the first person to cheer for soup or chili, but it's February and I think we're all a little maxed out on those at this point in winter. So, I made some warm sandwiches with slow-roasted red peppers, melted provolone, and drizzly balsamic vinegar. They were so amazing we alllllllmost forgot about the snow. Almost.
  ANNAPOLIS AND CO: Balsamic-Glazed Chicken + Bell Pepper SandwichesANNAPOLIS AND CO: Balsamic-Glazed Chicken + Bell Pepper Sandwiches

  Makes 4-6 sandwiches 

 3 tablespoons olive oil, divided
 ½ teaspoon salt, divided
 1¼ pounds chicken breast tenders
 ½ cup balsamic vinegar, divided 
 2 cups red bell pepper strips (About 2 – 3 medium) 
 2 cups vertically sliced onion (about 1 large) 
 4-6 ounces provolone cheese, thinly sliced 
 ⅛ teaspoon black pepper 
 1 loaf of ciabatta bread or 4-6 rolls 

  1. Preheat oven to 400°. Slice bell peppers (if using fresh) and arrange on parchment paper on a cookie sheet. Toss gently with 2 tablespoons of olive oil and salt + pepper to taste. Roast in oven for about 30 minutes, or till the tips are beginning to blacken. Set aside while you prepare the chicken and onions. 2. Heat 2 tsp oil in a large nonstick skillet over medium-high heat. Sprinkle ¼ teaspoon salt over chicken. Add chicken to pan; cook 1 minute on each side until lightly browned. Add ¼ cup balsamic vinegar; cook 2 minutes or until chicken is done and vinegar is syrupy. Remove chicken mixture from the pan; cover and keep warm. Wipe pan clean with a paper towel. 3. Return pan to medium-high heat; add remaining 2 teaspoons oil. Add onion and sautè 7 minutes or until tender. Stir in remaining ¼ teaspoon salt and remaining ¼ cup vinegar; cook 1 minute or until vinegar is syrupy. 4. Arrange provolone slices on top halves of bread and broil for a few minutes on top shelf in oven...till cheese is melted. Arrange chicken mixture evenly over bottom halves of bread. Top with bell pepper mixture and sprinkle with black pepper. Top with melted top halves of bread. Eat while warm and ENJOY!