Maple balsamic chicken sandwiches

• 2 boneless skinless chicken breasts, filets removed
• 2 sturdy rolls (I like sourdough)
• 1 red bell pepper
• 1 cup arugula (or your favorite lettuce)
• 3 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon dark maple syrup
• 1 clove garlic, minced
• 1 -2 tablespoon fresh basil, finely chopped
• 12 teaspoon sharp Dijon mustard
• salt
• cracked black pepper
• 3 tablespoons light mayonnaise or 3 tablespoons regular mayonnaise (No Miracle Whip!)
• 2 tablespoons homemade basil pesto (or store bought, if you haven't any homemade)
• 14 lemon, juice of
• 12 teaspoon balsamic vinegar
• 12 clove minced garlic
• 1 dash crushed chile
• 1 pinch sugar

1. Make the marinade by combining all marinade ingredients.
2. Marinate chicken for 20 minutes to 1/2 an hour.
3. In the mean time, Preheat the grill.
4. roast the red pepper.
5. make the basil mayo by combining all mayo ingredients.
6. peel the red pepper and cut into 4-6 large chunks.
7. Grill the chicken.
8. Add an extra tablespoon of maple syrup to the leftover marinade and brush this on the chicken in the last minutes of cooking.
9. Make sure you continue to cook after you brush it on because it does contain raw chicken juices.
10. Watch carefully because the sugar may cause charring.
11. Toast the buns and rub them with a cut clove of garlic.
12. Build the sandwiches by spreading one side of the bun with the Mayo, and stacking a piece of chicken, some red pepper, and some greens on the other side.
13. Enjoy.

chicken breasts, sturdy rolls, red bell pepper, arugula, extra virgin olive oil, balsamic vinegar, maple syrup, clove garlic, fresh basil, mustard, salt, cracked black pepper, light mayonnaise, homemade basil pesto, lemon, balsamic vinegar, garlic, chile, sugar

Taken from www.food.com/recipe/maple-balsamic-chicken-sandwiches-24504 (may not work)