GRILLED CHICKEN SANDWICH
Makes 6 sandwiches.

2 tablespoons lemon juice
1 1/2 tablespoons Dijon mustard
6 boneless chicken breast, skin removed
2 red bell peppers, seeded and cut in half
1/4 cup mayonnaise or miracle whip
6 sourdough French rolls, cut in half

Prepare grill to medium heat. In a small bowl, combine the lemon juice and mustard. Put chicken breast in a glass dish and spoon over lemon-mustard marinade. Cover and refrigerate to 15 minutes. Grill red bell peppers, keep turning until skin is blackened and begins to blister. Remove and place in brown paper bag. Close tightly and let stand for 10 minutes. Remove chicken from marinade and place on grill. Cook for 10-14 minutes. Turn the chicken over one time during cooking. Remove from grill and let cool 5 minutes. Take peppers out of bag, drain, peel, and cut into 1/2 inch pieces. On the diagonal, cut chicken breast into thin slices. Spread bottom roll with 1 tablespoon mayonnaise or miracle whip. Add chicken breast to rolls. Top with bell peppers. Spread the top half with mayonnaise or miracle whip. Place top roll half onto bottom half. Cut in half and wrap in aluminum foil, if you are serving later. Sandwich can be served hot or cold.