When I grill something for dinner over charcoal I feel bad letting the coals go to waist, so I try to plan ahead and grill a second item to use up that heat. Even if there is only enough heat to leave grill marks or kiss the items with a little BBQ flavor they are intended for another meal and can be reheated until they are cooked through. This sandwich was birthed from one of those second grill sessions, the chicken got some grill marks but didn’t cook through, but that worked out fine because I wanted to reheat it for lunch and this way the chicken wasn’t overcooked and dry. The BBQ sauce is packed with the spiciness of black pepper while the other components of the sandwich help balance the heat. Sharp vinegary red onions, earthy roasted peppers and creamy cheese to mellow the impact of the black pepper heat.
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