Mediterranean Chicken Panini

Ingredients

• ¼ cup dry-pack sun-dried tomatoes
• 2 tablespoons boiling water
• ¼ cup drained roasted red bell peppers (from 7-oz jar)
• 1 tablespoon balsamic vinegar
• ¾ teaspoon chopped fresh or ¼ teaspoon dried oregano leaves
• 1 clove garlic, finely chopped
• 2 boneless skinless chicken breasts (4 oz each) 1 small zucchini
• 4 multigrain ciabatta rolls or whole wheat bagel flatbreads, split Olive oil cooking spray

Instructions

1. 1Combine the sun-dried tomatoes and boiling water in a small bowl. Cover the bowl and let it sit for 5 minutes. Transfer the tomatoes and their soaking liquid to a food processor along with the roasted red peppers, balsamic vinegar, oregano, garlic, and black pepper.
2. 2Blend the tomato and pepper mixture until completely smooth, then set it aside for later use.
3. 3Preheat a contact grill or panini press for 5 minutes. Arrange the chicken breasts on the hot grill, close the lid, and cook for 6 to 7 minutes until the meat is cooked through and no longer pink inside.
4. 4Let the cooked chicken rest briefly until cool enough to handle, then slice it crosswise into 2-inch pieces. Carefully wipe the grill grates clean with a damp paper towel.
5. 5Shave the zucchini into very thin, lengthwise ribbons using a vegetable peeler. Coat the cut sides of the split rolls with the prepared sun-dried tomato spread.
6. 6Layer the sliced chicken and zucchini ribbons onto the bottom halves of the rolls, then place the top halves on to close the sandwiches. Mist the outside of each sandwich lightly with olive oil cooking spray.
7. 7Transfer the assembled sandwiches to the grill, working in batches if needed. Close the lid and press down gently, cooking for 2 to 3 minutes until the bread is crispy and the filling is heated through.

Fast Categories