Herb Chicken Sandwiches

• 2 large sweet onions
• 4 tablespoons olive oil, divided
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 3 red bell peppers
• 6 (2- to 3-oz.) ciabatta or deli rolls, split*
• 5 ounces soft ripened blue cheese
• 1 1/2 cups loosely packed arugula
• 6 tablespoons mayonnaise

1. Preheat grill to 400u0b0 to 450u0b0 (high) heat. Cut onion into 1/4-inch-thick slices. Brush with 1 Tbsp. olive oil, and sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper. Cut bell peppers into 1-inch-wide strips. Place pepper strips in a large bowl, and drizzle with 1 Tbsp. olive oil. Sprinkle with remaining 1/4 tsp. salt and 1/4 tsp. pepper; toss to coat.
2. Grill onion and bell pepper strips, covered with grill lid, over 400u0b0 to 450u0b0 (high) heat 7 to 10 minutes on each side or until lightly charred and tender.
3. Brush cut sides of rolls with remaining 2 Tbsp. olive oil, and grill, cut sides down, without grill lid, over 400u0b0 to 450u0b0 (high) heat 1 to 2 minutes or until lightly browned and toasted.
4. Spread blue cheese on cut sides of roll bottoms; top with arugula, bell pepper strips, chicken, and onion. Spread mayonnaise on cut sides of roll tops. Place roll tops, mayonnaise sides down, on top of onion, pressing lightly.
5. *French hamburger buns may be substituted. We tested with Publix French Hamburger Buns.
6. Note: We tested with Saga Classic Soft-Ripened Blue-Veined Cheese.

sweet onions, olive oil, salt, freshly ground pepper, red bell peppers, deli rolls, blue cheese, arugula, mayonnaise

Taken from www.myrecipes.com/recipe/herb-chicken-sandwiches (may not work)