Grilled Chicken Sandwiches with Sun-Dried Tomatoes and Goat Cheese

I still don't like arugula. Same goes for strong varieties of blue cheese. It must be a bitter thing, because I can't eat either of them straight. But mingled with other flavors on a sandwich, I get by. It pains me to admit there are foods I dislike. Especially ones that a significant percentage of the adult population enjoys. Because it makes me think there's something wrong with me. That I must be missing out. Oh, I forgot about eggplant! Once again, I can't gag it down unless it's disguised within a dish. I might not be buying basket-fulls of bitter greens and cheeses or oblong purple globes, but when they cross my path I'm always willing to give them another try.

This sandwich called for arugula. I went halfway and bought a bag of mixed greens with a few pieces of arugula thrown in. If you're cooler than me, and can handle the peppery leaves, then go with it. There are so many delicious flavors built into this sandwich- garlic and rosemary grilled chicken, briny sun-dried tomatoes, charred red onions, and creamy goat cheese. Like Dustin said, it's a sandwich you might find at a gourmet cafe.

INGREDIENTS
4 small boneless skinless chicken breast halves
2 Tbsp. red wine or balsamic vinegar
1 Tbsp. extra virgin olive oil
2 cloves garlic, minced
2 tsp. fresh rosemary, minced
salt and freshly ground black pepper
8 slices whole wheat boule or sourdough
goat cheese
sun-dried tomatoes packed in olive oil, drained and chopped
arugula, spinach, or mixed greens
red onion, sliced into 1/2-in. thick rings

DIRECTIONS
1. In a medium bowl, combine vinegar, olive oil, garlic, and rosemary. Season with salt and pepper. Coat chicken in marinade, cover, and refrigerate overnight.

2. Preheat outdoor grill or indoor grill pan to medium-high heat. Discard marinade and grill chicken until the juices run clear. Remove chicken and set aside to rest several minutes before slicing. Meanwhile, grill the onions until golden and soft and the bread until sightly crusty.

3. Spread sun-dried tomatoes over half of the grilled slices of bread. Top with the sliced grilled chicken, onions, and arugula. Spread goat cheese over the remaining slices of bread and place on top of the sandwiches. Serve warm.

Makes 4 sandwiches.

(Adapted from Bon Appetit)