Grilled Chicken and Hot Cherry Pepper Panino |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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This sandwich gets a toasty power-up from your grill pan. Melted mozzarella bolsters chicken cutlets, and its gooey richness is offset by the fiery spark of cherry peppers. A tomato-basil salad rounds out the meal. Ingredients:
3 tablespoons extra-virgin olive oil, divided |
1 garlic clove, minced |
1 teaspoon finely chopped oregano |
2 (1/4-inch-thick) slices italian bread (from center of a round loaf) |
6 ounces chicken cutlets |
2 bottled hot cherry peppers or peperoncini in vinegar, seeded and coarsely chopped |
2 thin slices fresh mozzarella |
1 medium tomato, cut into wedges |
5 grape tomatoes, halved |
2 tablespoons chopped basil or flat-leaf parsley |
1/2 teaspoon red-wine vinegar |
Directions:
1. Stir together 2 tablespoons oil, garlic, oregano, and 1/4 teaspoon each of salt and pepper.
2. Heat grill pan over medium heat until hot.
3. Brush 1 side of each bread slice with some of garlic oil and put, oiled side down, on a work surface. Brush chicken with remaining garlic oil, then grill chicken, turning once, until just cooked through, 2 to 3 minutes total. Put chicken on a bread slice, then top with cherry peppers, mozzarella, and remaining bread slice, oiled side up.
4. Put sandwich in grill pan and weight with a heavy skillet. Cook, turning once, until cheese has melted and bread is golden, about 4 minutes total.
5. Meanwhile, toss tomatoes with basil, remaining tablespoon oil, vinegar, and salt to taste. Serve panino with salad.
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