The Avenue Sandwich, A Tribute

Zesty Blackened Chicken
1/2 TSP paprika
1/8 TSP salt
1/4 TSP dried oregano
1/8 TSP ground black pepper
1/8 TSP cayenne
1/8 TSP garlic powder
Vegetable oil
2 skinless, boneless chicken breast halves (4 if pieces are thin)

The Avenue Sandwich
Semolina bread, sliced cross-wise into 6 inch pieces, then halved length-wise
Mozzarella, cut into 1/2 inch slices
Roasted Red Peppers, sliced thin
3/4 Cup mayonnaise
1 TSP lemon zest
Juice of 1/2 a lemon
8-10 Basil leaves

One of Rich's favorite sandwiches is "The Avenue" from Thataways in Greenwich. It may seem like a simple sandwich with chicken, roasted red peppers and mozzarella, but the key to this is all in their chicken. I may never be able to perfectly replicate their succulent and flavorful blackened chicken, but here is my first attempt. Serve with basil mayo (or smother on the BBQ sauce like Rich).

Mix the first 6 ingredients in a bowl. Pat chicken dry then lightly brush each side with oil. Coat each side with the spice mixture. Preheat oven to 350 degrees and preheat a grill pan over medium-high heat. When grill pan is very hot, sear chicken for 1 minute per side. Place on baking sheet and place in oven for 5 minutes, or until cooked-though. Set aside, covered with foil.

Toast the bread by either placing in the oven for 5 minutes, or using the bagel setting on the toaster. To make the mayo combine mayonnaise, basil, lemon juice and zest in a blender. Blend until smooth. To assemble, spread the mayo on both pieces of bread then layer on the mozzarella, chicken and roasted peppers.