Chicken Focaccia Sandwich

In bowl, whisk together lemon rind and juice, 2 cloves of the garlic, 2 tbsp (25 mL) of the olive oil, thyme, mustard, salt and pepper. Add chicken, turning to coat. Cover and refrigerate for 1 hour, turning occasionally.

Meanwhile, place red peppers on greased grill over medium-high heat; close lid and cook, turning occasionally, for 15 minutes or until charred. Let cool; peel off blackened skin. Cut into quarters, coring and removing seeds.

Discarding marinade, place chicken on greased grill over medium-high heat; close lid and cook, turning once, for 12 minutes or until no longer pink inside. Slice thinly on the diagonal.

Meanwhile, in bowl, stir together remaining garlic and oil; set aside. Slice focaccia in half horizontally. Keeping halves together, cut vertically into quarters. Spread cut side of each bottom with goat's cheese. Brush cut side of top with garlic mixture.

Arrange sliced chicken on bottom halves; top each with 2 pieces red pepper then arugula and basil. Sandwich with top halves of focaccia.