STREAMING NOW: Eden Eats

Chicken and Roasted Pepper Panini

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 8 boneless skinless chicken cutlets, thinly sliced
  • salt and pepper
  • 4 tablespoons olive oil
  • 12 cup roasted red pepper, drained and chopped
  • 12 cup kalamata olive, pitted
  • 12 cup fresh basil, chopped
  • 1 garlic clove, minced
  • 4 (6 inch) submarine rolls, halved lengthwise
  • 8 ounces provolone cheese, thinly sliced

Directions

  1. 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. 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. 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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: