Grilled Chicken And Hot Cherry Pepper Panino

• 3 tablespoons extra-virgin olive oil, divided
• 1 garlic clove, minced
• 1 teaspoon finely chopped oregano
• 2 (1/4-inch-thick) slices Italian bread (from center of a round loaf)
• 6 ounces chicken cutlets
• 2 bottled hot cherry peppers or peperoncini in vinegar, seeded and coarsely chopped
• 2 thin slices fresh mozzarella
• 1 medium tomato, cut into wedges
• 5 grape tomatoes, halved
• 2 tablespoons chopped basil or flat-leaf parsley
• 1/2 teaspoon red-wine vinegar
• Equipment: a grill pan

1. Stir together 2 tablespoons oil, garlic, oregano, and 1/4 teaspoon each of salt and pepper.
2. Heat grill pan over medium heat until hot.
3. Brush 1 side of each bread slice with some of garlic oil and put, oiled side down, on a work surface. Brush chicken with remaining garlic oil, then grill chicken, turning once, until just cooked through, 2 to 3 minutes total. Put chicken on a bread slice, then top with cherry peppers, mozzarella, and remaining bread slice, oiled side up.
4. Put sandwich in grill pan and weight with a heavy skillet. Cook, turning once, until cheese has melted and bread is golden, about 4 minutes total.
5. Meanwhile, toss tomatoes with basil, remaining tablespoon oil, vinegar, and salt to taste. Serve
6. with salad.

extravirgin olive oil, garlic, oregano, italian bread, chicken cutlets, peppers, thin slices fresh mozzarella, tomato, grape tomatoes, basil, redwine vinegar, grill pan

Taken from www.epicurious.com/recipes/food/views/grilled-chicken-and-hot-cherry-pepper-panino-354500 (may not work)