Chicken and Peperonata Panini Recipe

Chicken and Peperonata Panini

• Level: Easy
• Yield: Serves 4
• Nutritional Information Per Serving (1 of 4): Calories: 947 | Total Fat: 29 g | Saturated Fat: 12 g | Carbohydrates: 65 g | Dietary Fiber: 7 g | Sugar: 10 g | Protein: 86 g | Cholesterol: 237 mg | Sodium: 1324 mg
• Total Time: 30 minutes
• Active Time: 30 minutes

Ingredients:

• 2 tablespoons olive oil, plus extra for brushing
• 1 red onion, halved and thinly sliced
• 1 orange bell pepper, cut into thin strips
• 1 red bell pepper, cut into thin strips
• 1/4 teaspoon dried oregano
• Kosher salt, to taste
• 2 tablespoons capers, rinsed and drained
• 2 tablespoons balsamic vinegar
• 2 tablespoons fresh basil, torn
• Four ciabatta rolls, each about 3 1/2 inches square
• 8 slices provolone cheese
• 4 cooked chicken cutlets, sliced

Special Equipment: panini press

Directions:

1. Warm a large skillet over medium heat. Add the sliced red onion, orange and red bell peppers, oregano, and 1/2 teaspoon kosher salt. Cook, stirring frequently, until the vegetables soften and begin to brown lightly, about 9 minutes. Add the capers and balsamic vinegar, reduce heat to low, and cook 5 more minutes until the peppers are well coated. Stir in the torn basil and let the mixture cool.
2. Preheat the panini press. Slice the ciabatta rolls horizontally and scoop out some of the soft interior from the top halves to reduce bulk. Evenly spread the pepper mixture over each top half and place a slice of provolone on top. Arrange the sliced chicken on the bottom halves, then place the tops over them and press gently. Lightly brush the outsides of each sandwich with olive oil.
3. Place the sandwiches in the panini press, close the lid, and cook until heated through and the cheese melts, about 3 minutes.