Broiled Chicken and Roasted Pepper Sandwiches

1. 1

   Preheat broiler.

2. 2

   Quick-roast and peel bell pepper and cut into 1-inch-wide strips.

3. 3

   With a vegetable peeler shave enough Parmigiano-Reggiano to measure about 1/2 cup.

4. 4

   Put chicken between 2 sheets of dampened plastic wrap and with a rolling pin or flat side of a meat pounder lightly pound to about 1/4 inch thick.

5. 5

   Arrange chicken on lightly oiled rack of a broiler pan.

6. 6

   In a small bowl whisk together vinegar, 1 tablespoon oil, pepper, and salt to taste.

7. 7

   Brush chicken with vinaigrette and broil 2 to 3 inches from heat 5 minutes.

8. 8

   Turn chicken over and brush with vinaigrette.

9. 9

   Discard any remaining vinaigrette and broil chicken until just cooked through, about 5 minutes more.

10. 10

    Transfer chicken to a plate and keep warm, loosely covered with foil.

11. 11

    Cut four 1/2-inch-thick slices from middle of loaf and lightly brush both sides of each slice with remaining 3 tablespoons oil.

12. 12

    Toast bread slices on broiler pan under broiler.

13. 13

    Halve garlic clove crosswise and rub over 1 side of each slice of toast.

14. 14

    Assemble sandwiches with chicken, peppers, cheese shavings, and basil and season with salt and freshly ground pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.