Recipe by mary winecoff
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.
- 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
Directions See How It's Made
- 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.