Herb Chicken Sandwiches With Grilled Peaches

Recipe from

Southern Living

Recipe Time

Prep: 20 Minutes
Grill: 32 Minutes
Stand: 10 Minutes


1 large sweet onion
4 tablespoons olive oil, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 red bell peppers
2 large peaches
6 (2- to 3-oz.) ciabatta or deli rolls, split*
5 ounces soft ripened blue cheese
1 1/2 cups loosely packed arugula
6 tablespoons mayonnaise


1. Preheat grill to 400° to 450° (high) heat. Cut onion into 1/4-inch-thick slices. Brush with 1 Tbsp. olive oil, and sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper. Cut bell peppers into 1-inch-wide strips. Place pepper strips in a large bowl, and drizzle with 1 Tbsp. olive oil. Sprinkle with remaining 1/4 tsp. salt and 1/4 tsp. pepper; toss to coat.

2. Grill onion and bell pepper strips, covered with grill lid, over 400° to 450° (high) heat 7 to 10 minutes on each side or until lightly charred and tender. Cut peaches into 1/4-inch-thick rounds, cutting through stem and bottom ends. Grill peach slices, covered with grill lid, over 350° to 400° (medium-high) heat 3 to 5 minutes on each side or until grill marks appear.

3. Brush cut sides of rolls with remaining 2 Tbsp. olive oil, and grill, cut sides down, without grill lid, over 400° to 450° (high) heat 1 to 2 minutes or until lightly browned and toasted.

4. Spread blue cheese on cut sides of roll bottoms; top with arugula, bell pepper strips, chicken, onion, and peaches. Spread mayonnaise on cut sides of roll tops. Place roll tops, mayonnaise sides down, on top of onion, pressing lightly.

*French hamburger buns may be substituted. We tested with Publix French Hamburger Buns.

Note: We tested with Saga Classic Soft-Ripened Blue-Veined Cheese.

July 2009
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