Grilled Chicken Sandwiches, Peach-Fennel Relish, Mint Mayo

Recipe Ingredients

		Peach Fennel Relish
3		Firm peaches
1		Fennel bulb - diced small
1		Red bell pepper - diced small (small)
3/4 cup	46g / 1.6oz	Minced red onion
		Juice of 1 orange
2 tablespoons	30ml	Maple syrup
1/4 cup	23g / 0.8oz	Minced fennel fronds
3 tablespoons	45ml	Minced chives
3 tablespoons	45ml	Thinly-sliced mint leaves
		Coarse salt - to taste
		Freshly ground black pepper - to taste
		Mint Mayonnaise
1 cup	237ml	Mayonnaise
3 tablespoons	45ml	Pureed roasted garlic
1/4 cup	10g / 0.4oz	Thinly-sliced mint leaves
		Sandwich
4		Focaccia bread squares, 4" each,
		Or other bread
4		Chicken breasts - grilled, cooled,
		And thinly sliced
4		Bread slices
		Salt - to taste
		Freshly ground black pepper - to taste
		Shaved fennel
		Arugula or baby greens

Recipe Instructions

Prepare the relish: Make an "X" with a knife in bottom of each peach. Poach peaches in simmering liquid over low heat until skin starts to peel away from flesh, about 5 minutes. Remove from liquid and place in bowl of ice water. Peel while still warm. Cut peaches in half and remove pits, then finely dice.

Using rubber spatula, gently combine peaches, fennel, bell pepper, onion, juice, syrup, fennel fronds, chives and mint in small bowl. Season with salt and pepper to taste. Cover and chill 1 hour.

To make the mint mayonnaise, whisk together 1 cup mayonnaise and 3 tablespoons pureed roasted garlic in small bowl. Stir in 1/4 cup thinly sliced mint leaves. Chill until ready to use.

Cut in half 4 (4-inch) squares focaccia or other bread. Spread each half with mint mayonnaise. Cut 4 cooled grilled chicken breasts into thin slices and divide among 4 pieces of bread. Season with salt and pepper. Drain Peach-Fennel Relish and spread even layer to taste on other bread halves, pressing down lightly. Top with shaved fennel and arugula or baby greens to taste. Carefully close sandwich.

This recipe yields 4 servings.

Source:
The Los Angeles Times, 08-30-2000

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