Grilled Chicken Sandwiches With Pickled Squash And Romesco Mayonnaise

• 1/4 cup cider vinegar
• 1/4 cup water
• 1 1/4 teaspoons salt, divided
• 1 teaspoon sugar
• 1 thyme sprig
• 1 (5-ounce) yellow summer squash, very thinly sliced
• 1/4 cup canola mayonnaise
• 1/2 teaspoon smoked paprika
• 1/8 teaspoon ground red pepper
• 3 ounces bottled roasted red bell peppers, rinsed and drained
• 1 ounce blanched almonds, toasted
• 4 (4-ounce) skinless, boneless chicken breast cutlets
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 4 (2-ounce) focaccia rolls, halved and toasted
• 2 cups arugula

1. Combine vinegar, 1/4 cup water, 1 teaspoon salt, sugar, and thyme in a saucepan. Bring to a boil, stirring until salt and sugar dissolve. Pour hot mixture over squash in a bowl. Let stand for 30 minutes, tossing occasionally. Drain.
2. Combine mayonnaise and next 4 ingredients (through almonds) in a mini food processor; process until smooth. Set sauce aside.
3. Heat a grill pan over medium-high heat. Sprinkle chicken evenly with remaining 1/4 teaspoon salt and black pepper. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes on each side or until done.
4. Spread about 2 tablespoons sauce on bottom half of each roll. Top each with one chicken cutlet, about 1/3 cup squash, 1/2 cup arugula, and top half of roll.

cider vinegar, water, salt, sugar, thyme, canola mayonnaise, paprika, ground red pepper, red bell peppers, blanched almonds, skinless, freshly ground black pepper, cooking spray, focaccia rolls, arugula

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