Herb Chicken Sandwiches With Grilled Peaches

Ingredients

• 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
• Herb-Marinated Chicken Breasts
• 6 tablespoons mayonnaise

Preparation

1. 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. 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. 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. 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.
5. *French hamburger buns may be substituted. We tested with Publix French Hamburger Buns.
6. Note: We tested with Saga Classic Soft-Ripened Blue-Veined Cheese.