You are here: Home » Recipes » Spicy Chicken Sandwiches with Rosemary Spicy Chicken Sandwiches with Rosemary Yield 8 servings PrintEmail Ingredients Sandwich:4 -- raw skinless boneless chicken breasts (approximately 2.5 pounds)8 -- mini French loaves2 large red bell peppers sliced2 tablespoons olive oilDressing:1 cup olive oil1/3 cup red wine vinegar2 tablespoons sugar3 tablespoons fresh chopped rosemary2 tablespoons chopped jalapeno pepper (seeds removed)1 1/2 teaspoons saltSpice Rub;2 teaspoons salt2 teaspoons cardamom1 teaspoon sweet smoked paprika1 teaspoon coriander1/2 teaspoon chili powder1/4 teaspoon white pepper1/4 teaspoon cayenne pepper Instructions Combine 1 cup olive oil, red wine vinegar, sugar, rosemary, jalapeno, and 1 tsp salt in blender. Blend on high for 1 minute. Butterfly chicken breasts. In a small bowl, combine 2 tsp salt, cardamom, paprika, coriander, chili powder, white pepper, and cayenne pepper. Rub on both sides of chicken breast. Place a medium skillet over medium low heat add 2 tbsp olive oil. Cook one chicken breast at a time for approximately 3 minutes on each side (or until cooked). Add more olive oil to pan if needed. Warm French loaves in oven at 250 degrees for 5 minutes. Cut the chicken breast and French loaves in half. Drizzle dressing on each half of French bread loaf. Place half a chicken breast on bottom half of each loaf. Top with slices of red bell pepper and another drizzle of dressing. Place on the top half of the French loaf. Serves 8.