Here is something I've made a few times, but only once for
Sunday Dinner. It's my famous Grilled Chicken and Four Pepper
Sandwich, a perennial favorite at barbeques and tailgate
parties but never seen at Sunday Dinner until a few weeks ago.

You'll need

Chicken breasts, boneless, but not skinnless unless you
absolutely insist. I always grill chicken breasts with the
skin on since it seems to keep in so much of the moisture.
People can always take the skin off after it's cooked if they

French rolls, approximately the size of grilled chicken

Roasted red bell peppers (pepper 1). I use the kind from a
jar, but if you have a lot of room on your grill, you can
quarter a red bell pepper and roast it while you're grilling
the chicken.

Canned whole green chiles (pepper 2).

Pepper jack cheese (pepper 3). I get Trader Joe's Monterey
Jack with jalepenos.

Chipotle aioli (pepper 4). Mix 1-2 teaspoons chipotle sauce
with 1/4 cup mayonaise. I use Bufalo brand chipotle sauce from
Mexico (available at finer food stores), but you can use pureed
chipotle adobo.

Grill the chicken, put a flat slice of red and green pepper
on each breast, melt a few slices of cheese on top, put chicken
on the roll on which you have spread some of the mayo mix.
Optionally, toast the roll before you spread the mayo mix.

I served this with Double Cabbage Coleslaw from Bon Apetite
magazine, which, by the way, stole my sandwich recipe, but
that's another story*.


In a big bowl, mix

1/3 cup cider vinegar
2 big Tbsp honey
2 big Tbsp dijon mustard
2 Tbsp brown sugar
2 tsp celery seeds
1 1/2 tsp pepper
1 tsp salt
1/2 cup mayonaise (I use fat free)
1/2 cup sour cream (I use fat free)


1 medium head green cabbage shredded
1 medium head red cabbage shredded
3 green onions, chopped
1 cucumber, diced (optional)
3 stalks celery, chopped (optional)

Toss and refrigerate at least 4 hours.


* I was making this long before Bon Apetite ever published
their recipe, which is a *little* to close to be a coincidence,
don't you think? I suspect spies.