Active Time

　　30 min

　　Total Time

　　1 hr

　　

Ingredients

Makes 4 servings

　　2 skinless boneless chicken breast halves (1 lb total), halved horizontally

　　5 tablespoons extra-virgin olive oil

　　1 teaspoon dried oregano

　　1 teaspoon salt

　　1/4 teaspoon black pepper

　　3 tablespoons red-wine vinegar

　　1 garlic clove, minced

　　2 (10-inch) sub rolls, halved horizontally and center hollowed out

　　1 lb red bell peppers, tender-roasted (procedure precedes) and cut lengthwise into 1-inch strips

　　2 cups watercress (tough stems discarded)

　　

Special Equipment

a well-seasoned cast-iron ridged grill pan

　　

Step 1

Rub chicken with 1 tablespoon oil, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper and marinate at room temperature 30 minutes.

　　

Step 2

Whisk together vinegar, garlic, 3/4 teaspoon salt, and 1/8 teaspoon pepper and add 1/4 cup oil in a slow stream, whisking until emulsified. Drizzle cut sides of bread with half of dressing and toss roasted peppers with remainder.

　　

Step 3

Heat grill pan over moderately high heat until hot, then grill chicken, turning over once, until just cooked through, 4 to 6 minutes total. Make sandwiches with chicken, peppers, and watercress.