Thanks to my crazy peach cravings during pregnancy with Asher, I found a perfect grilled peach sandwich to satisfy sweet and savory cravings.

Chicken Marinade Ingredients
1/2 small sweet onion, minced
3 garlic cloves, minced
1/4 cup olive oil
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 teaspoon salt
1/2 teaspoon dried crushed red pepper
1 3/4 pounds skinned and boned chicken breasts
1 lemon, halved

​Ingredients
1 large sweet onion
4 tablespoons olive oil, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 red bell peppers
2 large peaches
6 (2- to 3-oz.) ciabatta or deli rolls, split
5 ounces soft ripened blue cheese
1 1/2 cups loosely packed arugula
Herb-Marinated Chicken Breasts
6 tablespoons mayonnaise

Directions
Cut onion into 1/4-inch-thick slices. Brush with 1 Tbsp. olive oil, and sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper. Cut bell peppers into 1-inch-wide strips. Place pepper strips in a large bowl, and drizzle with 1 Tbsp. olive oil. Sprinkle with remaining 1/4 tsp. salt and 1/4 tsp. pepper; toss to coat.
Place first 8 ingredients in a 2-gal. zip-top plastic bag, and squeeze bag to combine. Add chicken; seal bag, and chill 30 minutes to 1 hour and 30 minutes. Remove chicken from marinade, discarding marinade.
Preheat grill to 400° to 450° (high) heat. Grill chicken, covered with grill lid, 7 minutes on each side or until done. Remove from grill; squeeze juice from lemon over chicken.
At the same time, grill onion and bell pepper strips, covered with grill lid, over 400° to 450° (high) heat 7 to 10 minutes on each side or until lightly charred and tender.
Cut peaches into 1/4-inch-thick rounds, cutting through stem and bottom ends. Grill peach slices, covered with grill lid, over 350° to 400° (medium-high) heat 3 to 5 minutes on each side or until grill marks appeareat 7 to 10 minutes on each side or until lightly charred and tender.
Brush cut sides of rolls with remaining 2 Tbsp. olive oil, and grill, cut sides down, without grill lid, over 400° to 450° (high) heat 1 to 2 minutes or until lightly browned and toasted.
Spread blue cheese on cut sides of roll bottoms; top with arugula, bell pepper strips, chicken, onion, and peaches. Spread mayonnaise on cut sides of roll tops. Place roll tops, mayonnaise sides down, on top of onion, pressing lightly.