Italian Panini with Grilled Chicken

Makes 4 panini

3      large (about 1½ pounds total)
        boneless, skinless chicken breasts,
        cut in half lengthwise
¼     cup, plus 2 teaspoons olive oil,
        divided
1½ 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

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

1. Turn on the Cuisinart® Griddler®. Select
Smoke-less mode and set both plates to
Poultry. While the Griddler® is preheating,
season the chicken breasts with 2
teaspoons of the olive oil, Italian seasoning
and the salt.
2. 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.
3. 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.
4. 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.