Prep 10 mins
Cook 20 mins
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
- 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.
I made this using recipe#352584 and also use my homemade Italian rolls, this sandwich was so delicious, thanks Mary I will make again soon!
Wowsers! This was great. We love panini's and this one was no exception. It was a little "adventerous" for my husband...with the basil and all...lol, but he loved it too. I did leave off the olives because I'm not a big fan of them. Superb sandwich. Thanks so much for posting.
Wow this was great!!!! I roasted the bell peppers and some chicken breasts the night before. The next day, I heated the sliced chicken in pan with some olive oil. I used sliced fresh french bread, and put it on my panini press. Worked great!!!! Love the flavor of the sauce!