Recipe information
Total Time
1 hr
Yield
Makes 4 servings
Ingredients
2 skinless boneless chicken breast halves (1 lb total), halved horizontally
5 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons red-wine vinegar
1 garlic clove, minced
2 (10-inch) sub rolls, halved horizontally and center hollowed out
1 lb red bell peppers, tender-roasted (procedure precedes) and cut lengthwise into 1-inch strips
2 cups watercress (tough stems discarded)
Special Equipment
a well-seasoned cast-iron ridged grill pan
Preparation
Step 1
Rub chicken with 1 tablespoon oil, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper and marinate at room temperature 30 minutes.
Step 2
Whisk together vinegar, garlic, 3/4 teaspoon salt, and 1/8 teaspoon pepper and add 1/4 cup oil in a slow stream, whisking until emulsified. Drizzle cut sides of bread with half of dressing and toss roasted peppers with remainder.
Step 3
Heat grill pan over moderately high heat until hot, then grill chicken, turning over once, until just cooked through, 4 to 6 minutes total. Make sandwiches with chicken, peppers, and watercress.
