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.
Recipe information
Total Time
20 min
Yield
Makes 1 serving
Ingredients
Preparation
Step 1
Stir together 2 tablespoons oil, garlic, oregano, and 1/4 teaspoon each of salt and pepper.
Step 2
Heat grill pan over medium heat until hot.
Step 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.
Step 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.
Step 5
Meanwhile, toss tomatoes with basil, remaining tablespoon oil, vinegar, and salt to taste. Serve panino with salad.
