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Photo Credit: Elizabeth Newman

Chicken and Peperonata Panini

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Chicken and Peperonata Panini

Servings

12

Prep Time

10 minutes

Cook Time

20 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Chicken and Peperonata Panini

Ingredients

  • 2 tablespoons olive oil (plus more for brushing)
  • 1 red onion (halved and sliced thin)
  • 1 orange bell pepper (sliced into thin strips)
  • 1 red bell pepper (sliced into thin strips)
  • 1/4 teaspoon dried oregano
  • Kosher salt
  • 2 tablespoons capers (drained and rinsed)
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons torn fresh basil
  • Four 3 1/2-inch square ciabatta rolls
  • 8 slices provolone
  • 4 cooked chicken cutlets (sliced)

Instructions

  1. This recipe originally appeared on Giada Entertains. Episode: Panini Party.
  2. Special equipment: a panini press
  3. Heat a large skillet over medium heat. Add the red onions, orange peppers, red peppers, oregano and 1/2 teaspoon salt and cook, stirring often, until the vegetables are soft and have a touch of color, about 9 minutes. Add the capers and balsamic, reduce the heat to low and cook an additional 5 minutes, until the peppers are coated in the vinegar. Stir in the basil and set aside to cool.
  4. Preheat a panini press. Halve the ciabatta rolls horizontally and scoop out some of the insides from the top halves. Divide the pepper mixture evenly among all the halves and top each half with a slice of provolone. Divide the sliced chicken among the ciabatta bottoms and then cover with the ciabatta tops, pressing down slightly. Brush the outside of each sandwich with olive oil.
  5. Place the sandwiches in the panini press, close the top, and cook until warmed through and the cheese is melted, about 3 minutes.

Nutrition

Nutrition

Nutrition Serving Size
12
per serving
Calories
0
Amount/Serving % Daily Value
Carbs
22 grams
Protein
20 grams
Fat
13 grams
Saturated Fat
5 grams
Cholestrol
50 milligrams
Sodium
414 milligrams
Fiber
2 grams
Sugar
3 grams
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