Peppers and Sun-Dried Tomato Pesto bring zing to a picnic-perfect sandwich.
Servings: Makes 4 sandwiches
  • 4 boneless skinless chicken breast halves (about 1 1/2 pounds)
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper
  • 1/8 teaspoon red pepper flakes
  • 1 large red bell pepper
  • 4 loaves (4 ounces) ciabatta , halved lengthwise
  • 1/2 cup Sun-Dried Tomato Pesto
  • 8 slices (about 4 ounces) Fontina cheese
  • 1 bunch fresh arugula
  • Directions
    Preheat oven to 400°. Place chicken on a foil-lined rimmed baking sheet. Rub with oil and season with salt, pepper, and pepper flakes. Bake 15 to 20 minutes, until juices run clear when pierced with a knife or temperature registers 165° on a meat thermometer. When cool enough to handle, cut chicken into 1/2-inch-thick slices.

    Meanwhile, turn a stove burner to high heat. Place bell pepper on burner and roast 12 to 15 minutes, turning regularly with tongs so pepper chars evenly. Place in a paper bag; seal and let stand (and steam) 5 minutes. Peel off blackened skin and discard. Cut pepper into quarters; remove and discard seeds and core.

    Open sandwich loaves and spread about 1 Tbsp. pesto on each slice. Top the bases of each loaf with Fontina, red pepper, arugula, chicken, and another slice of Fontina, dividing evenly. Place tops on sandwiches.

    In a preheated panini maker, press sandwiches for 6 minutes or until heated through. Alternatively, preheat oven to 400°. Place sandwiches on a baking sheet and bake about 6 minutes. Serve immediately.


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