In a bowl, combine 1 cup of Al Frugoni’s Chimichurri rub with an equal part of vinegar. Mix well.
Allow the mixture to sit for 15 minutes to allow the herbs to expand.
After 15 minutes, add 6 tablespoons of olive oil to the Chimichurri mixture and stir to combine. Set aside.
Marinate the Cherry Tomatoes:
Place the cherry tomatoes in a ziplock bag.
Drizzle some olive oil over the tomatoes to coat them.
Set aside for grilling.
Prepare the Chicken Breast:
Pound the chicken breast to thin them out for even cooking.
Spray avocado oil on the chicken breast to act as a binder.
Season the chicken breast generously with Big Poppa’s Desert Gold Seasoning on both sides.
Grill the Chicken and Tomatoes:
Preheat your grill to medium-high heat.
Place the seasoned chicken breasts on the grill and cook until they develop a nice sear on both sides.
Once the chicken breasts are nearly done, add some roasted peppers, a spoonful of the prepared chimichurri sauce, and a sprinkle of shredded cheese on each breast.
Close the grill lid and let the cheese melt.
Grill the Cherry Tomatoes and Toast the Bread:
While the chicken is grilling, place the marinated cherry tomatoes on the grill.
Cook the tomatoes until they start to blister and soften.
Remove the tomatoes from the grill and set them aside.
Toast the artisan bread slices on the grill to achieve nice grill marks.
Assemble the Sandwich:
Spread mayonnaise on one side of each toasted bread slice.
