Grilled Chicken Rolls With Roasted Red Pepper, Grilled Onions, And Mascarpone

1. 1

   Light a gas stovetop burner on medium heat and lay the bell pepper on the grate directly over the flame. Roast, turning frequently, until all sides are blackened and the pepper begins to soften. Remove immediately to a paper bag. Close the bag tightly and let the pepper steam 15 minutes.

2. 2

   Remove the pepper from the bag and gently scrape the charred skin off with a paring knife. Remove the stem and seeds and slice the pepper into thin 1-inch strips. Place in a small bowl, drizzle with olive oil, and set aside until ready to use.

3. 3

   Light a grill pan (or cast-iron griddle, if doubling the recipe) over medium-high heat and brush with olive oil. Season the chicken with salt and pepper and grill until tender and just cooked through, 3-4 minutes per side.

4. 4

   Meanwhile, place the onions on the other side of the grill (or griddle) and cook, stirring frequently, until tender and beginning to brown, about 3 minutes.

5. 5

   Add the roasted pepper strips to the onions and stir or toss together until the pepper is heated through, about 1 minute.

6. 6

   Divide the mascarpone and spread on the top halves of the toasted rolls. Place a chicken breast on each of the bottom halves. Divide the pepper-onion mixture and spoon on top of the chicken. Close the sandwiches, slice each in half, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.