This is a zesty sandwich sure to be loved by all, and a great treat for Dad on Father's Day.
PEPPER JACK SANDWICHES
1 1/2 cups mayonnaise
3 large garlic cloves, minced
2 teaspoons minced canned chipotle chilies
1 large red bell pepper
1 large yellow bell pepper
1 large orange bell pepper
1 large red onion, sliced
12 6- to 8-ounce skinless boneless chicken breast halves
2 tablespoons olive oil
12 ounces Monterey Jack cheese with jalapeños, sliced
4 French bread baguettes, ends trimmed, each cut crosswise into 3 equal pieces, halved lengthwise
Mix mayonnaise, garlic and chipotle chilies in medium bowl. Season with salt and pepper.
Roast bell peppers (lightly brushed with olive oil) for 15 minutes at 350 degrees. Place in bag; let stand 10 minutes. Peel; seed. Roast the onion on the same tray lightly tossed in balsamic vinegar and olive oil.
Preheat oven to 400. Lightly oil heavy large baking sheet. Place chicken on baking sheet. Brush chicken with oil. Sprinkle with salt and pepper. Bake until cooked through, about 15-20 minutes. Transfer chicken to cutting board. Cut crosswise into 1/2-inch-wide slices, keeping slices of each breast together. Return chicken to baking sheet. Top with roasted pepper, onion and cheese. Bake until cheese melts, about 2 minutes.