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Ingredients

• 4 5-oz boneless, skinless chicken breasts
• Chef Larry's Cajun Spice (recipe follows)
• 4 Slices of swiss cheese
• 4 oz. Petite salads greens
• Chef Larry's Balsamic Vinaigrette as needed (recipe follows)
• 8 Ripe tomato slices
• 4 Red onion slices, thin
• 4 French rolls, halved
• Chef Larry's Roasted Garlic and Red Pepper Aioli (recipe follows)

For The Cajun Spice

• 1/2 cup Paprika
• 1/2 tsp. Cayenne pepper
• 1 tsp. Black pepper
• 1/4 cup Thyme leaves, dry
• 1/4 cup Oregano leaves, dry
• 2 tsp. Granulated garlic
• 1/4 cup Salt

Method
Prepare Roasted Garlic and Red Pepper Aioli and Balsamic Vinaigrette per recipes, reserve. Preheat grill or grill pan. Season chicken breasts lightly with Chef Larry's Cajun Spice. Grill chicken breasts and top with Swiss cheese, reserve keeping warm.

Toss petite greens with Balsamic Vinaigrette. Heat French roll halves on grill and top with Roasted Garlic and Red Pepper Aioli. Top bottom halves of French Rolls with dressed greens, tomato and red onion slices and cooked chicken breasts. Place remaining halves of French rolls on top.

Cut in half and serve immediately.

Makes 4 Servings

Chef Larry's Notes
The chicken breasts may be seasoned with just salt and pepper. The Cajun Spices adds an additional layer of flavor. Also any leaf lettuce may be substitute for the dressed petite green. Again the dressed greens add another dimension of flavor.

Roasted Garlic and Red Pepper Aioli
Ingredients

• 1 tsp. Roasted garlic puree
• 1/3 cup Red bell peppers, fire roasted, peeled and seeded
• 1 cup Mayonnaise
• 1 tsp. Parsley, chopped
• 6 - 8 Fresh basil leaves, minced
• 1 tsp. Lemon juice, fresh
• Salt to taste
• Fresh ground black pepper to taste

Method
Combine ingredients in a mixing bowl. Season with salt and pepper, refrigerate until use.

Makes 1 1/2 cups

Balsamic Vinaigrette
Ingredients

• 1/4 cup balsamic vinegar
• 2 tsp. Chives, mince
• 2 tsp. Parsley, finely chopped
• 8 - 10 Fresh basil leaves, minced
• 2 tsp. Dijon mustard
• 2 tsp. Stone ground mustard
• 1/4 tsp. Sugar
• 3/4 cup Olive oil, extra virgin
• Salt to taste
• Fresh ground black pepper to taste

Method
Whisk balsamic vinegar, chives, parsley, basil, Dijon and stone ground mustards together in a mixing bowl. Add olive oil while whisking until all the oil is incorporated. Season with salt and fresh ground black pepper. Store under refrigeration until needed. Whisk before each use.

Makes: 6 - 8 Servings

Chef Larry's Notes:
Toss a variety of petite salad greens with Balsamic vinaigrette and serve with ripe California avocado slices and Roma tomato slices on chilled plates for a terrific salad.