Biltmore Sandwich

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 1 tablespoon fresh tarragon
• 1/2 cup chardonnay wine
• 1 teaspoon italian seasoning
• 1/2 teaspoon kosher salt
• 4 slices monterey jack pepper cheese (with jalapeno)
• 4 chicken tenders
• 4 leaves arugula or 4 leaves lettuce
• 4 slices beefsteak tomatoes
• 4 slices red onions
• 4 ciabatta rolls, toasted
• honey mustard dressing

Recipe

• 1 make the marinade by preparing and mixing all the ingredients in a bowl large enough for the tenders and the marinade.
• 2 pound the chicken into 3/8 in thick medallions between plastic wrap. trim tenders to fit the buns.
• 3 light the mesquite charcoal briquettes. marinate the breasts for 30 minutes while the mesquite charcoal briquettes are lighting.
• 4 toast the buns while the breasts grill. grill the breasts on both sides until almost done, making diagonal sear marks in a diamond pattern (about two to three minutes on each side).
• 5 place the pepper jack slices on the breasts and melt on the grill (about 30 seconds).
• 6 serve the breasts on the toasted buns with a leaf of arugula (or leaf lettuce), slice of red onion, slice of tomato and honey mustard dressing on the side.
• 7 accompany the sandwich with shoestring potatoes or matchstick french fries.