The Americano

• 2 boneless skinless chicken breast halves (about 1 pound)
• 2 teaspoons extra virgin olive oil
• salt
• fresh ground black pepper
• 4 ciabatta rolls
• 16 slices oven-roasted tomatoes (Oven-Roasted Tomatoes)
• 1 cup baby arugula leaf, roughly chopped into 1/2 inch strips
• 12 lemon
• 4 ounces asiago cheese, grated using the large holes of a box grater

1. Preheat oven to 350; wash and pat dry the chicken breasts; put chicken breasts on a foil-lined baking tray.
2. Rub each with a teaspoon of olive oil; season with salt and pepper; bake 12-15 minutes until the breasts are opaque and firm to the touch.
3. Slicing across the breast, cut the chicken into 1/8 inch slices.
4. Preheat a panini grill.
5. Slice off the domed tops of the ciabatta rolls; the rolls should now be about 1 inch thick; split the rolls horizontally.
6. Cover the bottom halves of the ciabatta with an even layer of sliced chicken; follow with a layer of oven-roasted tomatoes.
7. Season with salt and pepper before adding chopped arugula.
8. Give each a squeeze of lemon juice and then top with a layer of grated asiago.
9. Cover the sandwiches with the tops of the ciabatta and place, two at a time, in the preheated grill.
10. They are done when you can smell the cheese, about 3 minutes.

chicken, extra virgin olive oil, salt, fresh ground black pepper, ciabatta rolls, tomatoes, baby arugula, lemon, asiago cheese

Taken from www.food.com/recipe/the-americano-259047 (may not work)