Chicken and Roasted Pepper Panini

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“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.”

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


  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.

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