Chicken and Roasted Pepper Panini

From Cook’s Country8 thin-cut chicken cutlets (1.5 lbs)

4 tbsp EVOO

1/2 c drained jarred roasted red peppers, chopped

1/2 c chopped fresh basil

1 garlic clove, minced

4 (6-inch) sub rolls, halved lengthwise

8 oz thinly sliced deli provolone cheese

1. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tbsp 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 tbsp oil and remaining cutlets.

2. Pulse red peppers, basil, garlic, and 1 tbsp 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. 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.

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