Chicken And Roasted Pepper Panini

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 8 boneless skinless chicken cutlets, thinly sliced
• salt and pepper
• 4 tablespoons olive oil
• 1/2 cup roasted red pepper, drained and chopped
• 1/2 cup kalamata olive, pitted
• 1/2 cup fresh basil, chopped
• 1 garlic clove, minced
• 4 (6 inch) submarine rolls, halved lengthwise
• 8 ounces provolone cheese, thinly sliced

Recipe

• 1 pat chicken dry with paper towels and season with salt and pepper. heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. cook half of cutlets until lightly browned and cooked through, 1 to 2 minutes per side. transfer to plate and repeat with additional 1 tablespoon oil and remaining cutlets.
• 2 pulse red peppers, olives, basil, garlic and 1 tablespoon oil in food processor until coarsely chopped. spread pepper mixture evenly over both sides of rolls. layer half of cheese and 2 chicken cutlets over each roll bottom. top with remaining cheese and roll tops.
• 3 wipe out skillet. heat remaining oil over medium-low heat until just shimmering. arrange panini in skillet and top with large dutch oven. cook until bottoms of sandwiches are crisp and cheese is beginning to melt, about 3 minutes. remove dutch oven, flip sandwiches, replace dutch oven and continue to cook until crisp on second side and heated through, about 2 minutes. serve.