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Roasted Red Pepper, Chevre and Chicken Sandwich

Whether the chicken is grilled and eaten warm or served cold the next day, don’t overcook it! Roasting the peppers saves alot of time and wll keep in a tightly sealed jar for days refrigerated. Chevre goat cheese is a soft unripened cheese that spreads easily if brought to room temperature for 30 minutes before using.

Course Lunch, Main Course
Cuisine French, Mediterranean, North American
Keyword Balsamic Vinegar, Chevre, Chicken, Raspberry Wine Vinegar, Roasted Red Peppers

Ingredients

Per Serving:

  • 1 chicken breast cooked and sliced 0 CHO
  • 2 TBSP (25 gr) Chevre Goat Cheese 1.66 CHO
  • 2 TBSP (24 gr) Roasted Red Pepper 1 CHO
  • 1 tsp. rinsed capers 0 CHO
  • Red Onion slivered 0 CHO
  • 1 TBSP Olive Oil
  • Garlic minced (optional)

TOTAL CHO 2.66 CHO

  • *1 bun bread, of your choice CHO DEPENDENT ON OUR PRODUCT

Strawberry and Chevre Salad Dressing

  • Baby Greens

Instructions

  1. Pre heat grill to 400.
  2. If you want the chicken breast warm, grill the breast and let rest while preparing the sandwich. If not, prepare chicken the day before or use any leftover chicken you have.
  3. Roast the red peppers as the chicken cooks, make the day before or use purchased ones.
  4. Make Strawberry and Chevre Salad dressing and set aside. This dressing will make about 8 TBSP, so the size of your salads will determine the number of servings.
  5. Mix olive oil and garlic if using garlic.
  6. Roast bun/bread on cut side, flip when golden and spread olive oil over the grilled bun. When both sides are golden remove to plate the sandwich.
  7. Spread cut side of bun with goat cheese, Top with chicken, roasted red peppers, red onion slices, and capers.
  8. Drizzle a little dressing on the sandwich and eat open faced or closed. Salad can be eaten on the side or on the sandwich.