Italian Panini with Grilled Chicken

3 large (about 1 ½ pounds, total) boneless, skinless chicken breasts, cut in half                       lengthwise
¼ cup, plus 2 teaspoons olive oil, divided
1 ½ teaspoons Italian seasoning
1 teaspoon kosher salt
4 ciabatta rolls, cut in half lengthwise
4 slices jarred, roasted red bell peppers
1 cup arugula
½ pound fresh mozzarella, thinly sliced

Calories 234 (47% from fat) carb. 37g • pro. 57g • fat 37g / sat. fat 10g chol. 142mg • sod. 1273mg • calc. 234mg fiber 1g

1. Plate Side: Grill

   Griddler®cooking position :Closed

2. Turn on the Cuisinart® Griddler®. Select Grill and set to 425°F. While the Griddler® is preheating, season the chicken breasts with 2 teaspoons of the olive oil and Italian seasoning.
3. Once preheated, put the chicken breasts on the bottom plate and set the count-up timer. Close Griddler® and cook for about 6 minutes, until the chicken is fully cooked through and grill marks are visible. Remove chicken from Griddler® and divide among the bottoms of the 4 rolls.
4. Top each chicken piece with 1 slice of the jarred bell peppers and ¼ cup of the arugula. Drizzle the arugula with 2 teaspoons of the olive oil and a small pinch of salt. Top with the cheese and the top of the ciabatta roll. Brush the top of the roll with oil.
5. Transfer 2 of the sandwiches to the back of the hot grill. Close the Griddler® and set the count-up timer. Press down on Griddler® handle and hold for 1 minute, then cook for an additional 5 minutes until roll is crusty and cheese is melted. Repeat with remaining paninis. Cut in half before serving.