Grilled Chicken & Havarti Cheese Recipe

Pound and Marinate

Place chicken breasts between two sheets of plastic wrap and gently pound to an even 1/2-inch thickness. In a small bowl, combine 2 tbs olive oil, minced garlic, 1 tsp lemon zest, 1 tbs lemon juice, smoked paprika, 1 tsp salt and 1 tsp black pepper. Rub the mixture over both sides of the chicken. Let marinate 15–20 minutes at room temperature (or up to 2 hours refrigerated).

Grill Chicken

Preheat a grill or heavy skillet over medium-high heat and oil the grates or pan. Grill the chicken 3–4 minutes per side (depending on thickness) until internal temperature reaches 74°C (165°F) and juices run clear. Remove from heat and rest 5 minutes. If using a skillet, press gently and turn when golden.

Assemble Sandwich

Slice ciabatta rolls in half and lightly butter cut sides. Toast briefly on the grill or in a skillet until golden. Place the grilled chicken on the bottom halves, top each breast with 2 slices of Havarti cheese so it starts to melt from the warm chicken, then spoon on roasted peppers (see Roasted Peppers directions) and spread citrus mayo on the top half. Close sandwiches, slice in half and serve.

While chicken marinates, whisk together 1 tbs mayonnaise, 1 tsp lemon juice, 1 tsp orange zest, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl. Taste and adjust acidity or sweetness. Chill until ready to use.

Roast Peppers

Preheat broiler to high or heat a grill to high. Halve and seed the red and yellow bell peppers, or leave whole. Toss pepper halves in 1 tsp olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Place skin-side up on a baking sheet under the broiler about 6 inches from the element, or on the grill over direct heat. Roast until skins are blistered and blackened (8–12 minutes), turning if whole, until flesh is soft.

Steam & Slice

Put roasted peppers into a bowl and cover tightly with plastic wrap or a lid for 10 minutes to steam (this loosens skins). Peel off skins, discard seeds and membranes, then slice peppers into 1/2-inch strips. Keep warm until assembling sandwiches.

Prepare Potatoes

Preheat oven to 220°C (425°F) if baking. Wash potatoes and cut into 1/4–1/2-inch matchstick fries. Soak cut potatoes in cold water for 20 minutes to remove excess starch, then drain and pat completely dry with a clean towel.

Cook Fries (Baked)

Toss dried potato sticks with 3 tbs olive or vegetable oil, 1 tsp salt and 1/2 tsp paprika. Spread in a single layer on a rimmed baking sheet (use two sheets if crowded). Bake 20–30 minutes, flipping halfway, until golden and crisp. Sprinkle with chopped parsley if using.

Cook Fries (Fried)

Heat enough vegetable oil in a heavy pot to 175°C (350°F). Fry potatoes in batches 3–4 minutes until golden and crisp. Drain on paper towels and season immediately with 1 tsp salt and 1/2 tsp paprika. Keep warm and serve.