Bobby Flay's Grill It! - Bobby Flay [24]
Serves 4
Spicy Olive Relish
2 small red bell peppers, grilled, peeled, seeded, and diced
2 small yellow bell peppers, grilled, peeled, seeded, and diced
1 serrano chile, grilled and finely diced
1 small red onion, cut into ½-inch-thick slices, grilled and coarsely chopped
3 cloves garlic, finely chopped
½ cup green olives, pitted and coarsely chopped
1 large stalk celery, finely diced
2 tablespoons capers, drained
¼ cup red wine vinegar
¼ cup extra-virgin olive oil
3 tablespoons coarsely chopped fresh flat-leaf parsley leaves
1 tablespoon finely chopped fresh oregano leaves
Kosher salt and freshly ground black pepper
Muffuletta
4 soft hero rolls
8 (¼-inch-thick) slices provolone cheese
Perfectly Grilled Chicken Breasts, sliced ¼ inch-thick
To make the spicy olive relish, combine the red and yellow peppers, the serrano, onion, garlic, olives, celery, capers, vinegar, oil, parsley, and oregano in a medium bowl and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving or keep covered for up to 1 day in the refrigerator. Bring to room temperature before serving.
Heat your grill to high.
Slice each roll three-quarters of the way through lengthwise. Place 1 slice of cheese on the bottom half of each roll and top with some of the olive relish, sliced chicken, more relish, and then another piece of cheese. Tightly close the sandwiches and wrap each sandwich in a sheet of aluminum foil.
Place 2 sandwiches, top side down, side by side on the grill and place a brick on top. Repeat with the remaining 2 sandwiches. Grill for 2 minutes. Remove the bricks, turn the sandwiches over, replace the bricks, and continue grilling for 2 to 3 minutes longer or until the cheese has melted.
Grilled Chicken with Roasted Garlic–Oregano Vinaigrette and Grilled Fingerling Potatoes
This recipe is a take on an Italian American dish called Chicken Vesuvio, which, to the best of my knowledge, can be found only in Chicago. The origins of the dish are unknown, but it has been suggested that it was first made popular by the Chicago restaurant Vesuvio in the 1930s. The original recipe is made with a cut-up whole chicken combined with lots of olive oil, white wine, oregano, red chile flakes, and garlic and then roasted with potatoes and peas in the oven until golden brown. My recipe utilizes the same flavors and ingredients but is adapted for the grill.
Serves 4
12 fingerling potatoes, scrubbed
Kosher salt
4 (8-ounce) bone-in chicken breasts
6 tablespoons olive oil
Freshly ground black pepper
Roasted Garlic–Oregano Vinaigrette (recipe follows)
Fresh oregano sprigs, for garnish
Put the potatoes in a medium saucepan, cover with salted cold water, and bring to a boil. Reduce the heat and simmer until a paring knife inserted into the potatoes comes out with some resistance, 8 to 10 minutes. Do not cook the potatoes all the way through because they will continue cooking on the grill. Drain well, and when cool enough to handle, slice in half lengthwise.
Heat your grill to medium.
Brush the chicken and potatoes with the oil and season with salt and pepper. Place the chicken on the grill, skin side down, and grill until golden brown and slightly charred, 6 to 7 minutes. Turn the chicken over and continue grilling until just cooked through, 5 to 6 minutes. A few minutes before the chicken has finished cooking, place the potatoes on the grill, cut side down, and cook until lightly golden brown, about 2 minutes. Turn over and continue grilling about a minute longer.
Remove the chicken and potatoes to a platter and immediately drizzle with the roasted garlic–oregano vinaigrette. Tent with foil and let rest for 5 minutes before serving. Garnish with oregano sprigs.
Roasted Garlic–Oregano Vinaigrette
Makes approximately 1 cup
8 cloves roasted garlic
¼ cup white wine vinegar
1 teaspoon honey
2 tablespoons fresh oregano leaves
½ teaspoon kosher