Smoked Chicken Sandwich with Summer Confetti

Name: Smoked Chicken Sandwich with Summer Confetti
Cuisine: American
Ingredients: 2 tablespoons extra-virgin olive oil; 1 tablespoon brine from a jar of peperoncini peppers; 2 garlic cloves, minced; 6 boneless, skinless chicken breasts, pounded thin; 6 boneless, skinless chicken breasts, pounded thin; 1 small red-ripe tomato, chopped; ⅔ cup chopped pimiento-stuffed green olives; ⅓ cup minced red onion; 2 to 3 tablespoons chopped peperoncini peppers; 2 tablespoons minced fresh basil; 2 tablespoons minced fresh parsley; 2 tablespoons olive oil; 1 teaspoon Dijon mustard; Pinch of kosher salt or coarse sea salt; Pinch of kosher salt or coarse sea salt; 6 slices provolone cheese; 12 large slices sturdy sourdough bread or other good sandwich bread; 12 large slices sturdy sourdough bread or other good sandwich bread

Preparation info

Serves
6

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

If the previous sandwich was country singer Tim McGraw, this would be Faith Hill—closely related, but this one’s definitely prettier, with a more elegant appearance. It resembles a summer garden, with its bright bits of herbs, tomato, onion, and peppers.

Ingredients

Confetti Paste

2 tablespoons extra-virgin olive oil
1 tablespoon brine from a jar of peperoncini peppers

Americas
United States
Sandwich
Summer

Method

At least 2 hours and up to the night before you plan to barbecue, combine the paste ingredients in a small bowl. Rub the paste thoroughly over the chicken, wrap it in plastic, and refrigerate for at least 1 hour.
While the chicken marinates, combine the salad topping ingredients in a bowl, cover the mixture, and refrigerate.
Prepare the smoker for bar