Ingredients

The following ingredients have 3 Servings
  • 1 large garlic clove (or more if you like it really garlicky (substitute garlic paste, if desired))
  • 1 cup or more mayonnaise
  • 1 boneless (skinless chicken breast, sliced into thin filets and seasoned as you like them)
  • 1 small can pineapple rings (about 4 rings per can)
  • 1 roasted red pepper (cut into strips (I use the kind in the jars))
  • 6 - 8 baguette slices (cut on a slight diagonal, about an inch thick)
  • salt and pepper to taste
  • olive oil as needed
  • parsley for garnish

Instruction

  • With a mortar and pestle, pound a large clove of garlic with a teaspoon of salt to make a paste.
  • Add the mayonnaise and combine. Transfer to a bowl and refrigerate until needed.
  • Grill the breasts in a grill pan until cooked through. Remove to a plate to rest.
  • To toast the bread, brush or spray olive oil onto the cut sides and place in a grill pan. Toast until golden brown with nice grill marks.
  • Brush some olive oil onto the grill pan and grill the pineapple rings until they are warmed through and take on grill marks.
  • To assemble the toasts, spread a generous amount of mayonnaise onto a slice of toasted baguette. Layer on the grilled chicken, half a grilled pineapple ring and a strip of roasted red pepper.
  • Arrange the assembled toasts on a tray and garnish with parsley if desired.
  • Plan on two or three toasts per serving.