Chicken And Roasted Pepper Panini
This panini uses sub rolls, jarred roasted red peppers, olives and provolone cheese. you can also use leftover chicken for this sandwich. if you have a panini maker this will go even faster. from cook's country, july 2008.
Steps
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.
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.
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.
Ingredients
boneless skinless chicken cutlets, salt and pepper, olive oil, roasted red pepper, kalamata olive, fresh basil, garlic clove, submarine rolls, provolone cheese