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Grilled Chicken Sandwiches, Peach Fennel Relish, Mint Mayo
Ingredients
- 3 x hard peaches
- 1 x fennel bulb diced small
- 1 sm red bell pepper diced small
- 3/4 c. chopped red onion Juice of 1 orange
- 2 Tbsp. maple syrup
- 1/4 c. chopped fennel fronds
- 3 Tbsp. chopped chives
- 3 Tbsp. thinly-sliced mint leaves Coarse salt to taste Freshly grnd black pepper to taste
- 1 c. mayonnaise
- 3 Tbsp. pureed roasted garlic
- 1/4 c. thinly-sliced mint leaves
- 4 x focaccia bread squares, 4" each, or possibly other bread
- 4 x chicken breasts grilled, cooled, and thinly sliced
- 4 x bread slices Salt to taste Freshly grnd black pepper to taste Shaved fennel Arugula or possibly baby greens
Directions
- Prepare the relish: Make an "X" with a knife in bottom of each peach. Poach peaches in simmering liquid over low heat till skin starts to peel away from flesh, about 5 min. Remove from liquid and place in bowl of ice water. Peel while still hot. Cut peaches in half and remove pits, then finely dice.
- Using rubber spatula, gently combine peaches, fennel, bell pepper, onion, juice, syrup, fennel fronds, chives and mint in small bowl. Season with salt and pepper to taste. Cover and refrigerate1 hour.
- To make the mint mayonnaise, whisk together 1 c. mayonnaise and 3 Tbsp. pureed roasted garlic in small bowl. Stir in 1/4 c. thinly sliced mint leaves. Refrigeratetill ready to use.
- Cut in half 4 (4-inch) squares focaccia or possibly other bread. Spread each half with mint mayonnaise. Cut 4 cooled grilled chicken breasts into thin slices and divide among 4 pcs of bread. Season with salt and pepper. Drain Peach-Fennel Relish and spread even layer to taste on other bread halves, pressing down lightly. Top with shaved fennel and arugula or possibly baby greens to taste. Carefully close sandwich.
- This recipe yields 4 servings.
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