GRILLED CHICKEN AND HOT CHERRY PEPPER PANINO

Grilled Chicken and Hot Cherry Pepper Panino image

Provided by Gina Marie Miraglia Eriquez

Yield Makes 1 serving

Number Of Ingredients 12

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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
Equipment: a grill pan

Steps:

Stir together 2 tablespoons oil, garlic, oregano, and 1/4 teaspoon each of salt and pepper.
Heat grill pan over medium heat until hot.
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.
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.
Meanwhile, toss tomatoes with basil, remaining tablespoon oil, vinegar, and salt to taste. Serve panino with salad.