Ingredients
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8
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-
4
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1/2
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1/2
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1/2
-
1
-
4
-
8
-
-
-
-
-
-
Directions
Chicken and Roasted Pepper Panini, This paninuses 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 , 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
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Steps
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1
Done
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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
Done
|
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
Done
|
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. |
