Name: Chicken and Roasted Pepper Panini
Total time: 30 min
Ingredients: 8 thin-cut, boneless, skinless chicken cutlets (about 1 1/2 pounds); Salt and pepper; 4 tablespoons extra-virgin olive oil; 1/2 cup drained jarred roasted red peppers , chopped; 1/2 cup pitted kalamata olives; 1/2 cup chopped fresh basil; 1 clove garlic , minced; 4 (6-inch) sub rolls , halved lengthwise; 8 ounces thinly sliced Provolone deli cheese

Why This Recipe Works

A panino is a simple sandwich, most often filled with meat and cheese, that is pressed as it cooks to compact the ingredients. In our Chicken and Roasted Pepper Panini recipe, a mix of peppers, garlic, olives, and basil makes a quick and flavorful spread for chicken cutlets and provolone cheese. We used our large Dutch oven to press the sandwiches, but any large, heavy pan would work well. To make quick work of pitting the olives that give our Chicken and Roasted Pepper Panini sharp flavor, we placed each olive on a work surface and held the flat edge of a large knife over it. We hit the blade with a fist to smash the olive, then simply separated the pit from the olive meat with our fingers.

Before You Begin

If your sub rolls are longer than 6 inches, cook the panini in 2 batches.

Instructions

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 2 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.