Grilled Chicken and Roasted Red Pepper Sandwiches with Fontina Cheese Recipe | Blue Rhino

Ingredients

• 1 lbs Skinless Boneless Chicken Breast Halves
• 1 tbsp Fresh Lemon Juice
• 1 tbsp Dijon Mustard
• 2 tsp Extra-virgin Olive Oil
• 1/4 tsp Dried Marjoram
• 1/4 tsp Dried Thyme
• 5 cloves Garlic, minced and divided
• 1 cup Vertically Sliced Onion
• 1 tsp Sugar
• 3/4 tsp Fennel Seeds, crushed
• 1/4 tsp Crushed Red Pepper
• 1/4 tsp Salt
• 1 (7 oz) bottle Roasted Red Bell Peppers, drained and sliced
• 1 Tred Wine Vinegar
• 1/8 tsp Freshly Ground Black Pepper
• 1 (12 oz) loaf Rosemary Focaccia, cut in half horizontally
• 4 tsp Low-fat Mayonnaise
• 3 oz Fontina Cheese, thinly sliced
• Additional Items:
• Heavy-duty Aluminum Foil
• Meat Mallet or Rolling Pin
• Resealable Plastic Storage Bag
• Large Nonstick Skillet
• Nonstick Cooking Spray