Chicken, Bell Pepper & Goat Cheese Panini with Arugula Tomato Salad

Grilled chicken and tender-crisp red pepper are tucked into whole-grain buns with a tangy goat cheese-balsamic spread, served alongside a simple arugula-tomato salad.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat a grill pan or skillet over medium-high heat.

Step 2

Slice chicken in half horizontally to form thin fillets. Season with salt and pepper.

Step 3

Coat grill/skillet with oil. Add chicken and cook until cooked through, 2–3 minutes per side. Transfer to a plate.

Step 4

Wash, seed, and cut bell pepper into short strips.

Step 5

Return grill/skillet to stove. Add pepper and cook until tender-crisp, 3–4 minutes. Transfer to plate with chicken.

Step 6

Peel and mince garlic. In a small bowl, prepare the spread by mashing together garlic, goat cheese, vinegar, and oregano.

Step 7

Slice buns/rolls in half.

Step 8

Thinly slice chicken into strips.

Step 9

Spread 1/4 of the goat cheese mixture onto each of the 4 bun/roll halves. Top bottom halves with a few arugula leaves, chicken, and 1/2 of the bell pepper (save the rest for the salad). Close with top halves.

Step 10

Place sandwiches on grill/skillet and carefully flatten using a panini press or something heavy. Cook until browned and crispy on the bottom, 1–2 minutes. Carefully flip and continue cooking until browned on the other side, another 1–2 minutes.

Step 11

In a large bowl, prepare salad dressing by whisking together oil, vinegar, salt, and pepper.

Step 12

Wash and dry arugula and tomato. Cut the tomato into thin wedges. Add arugula, tomato, and remaining bell pepper to bowl with dressing. Toss salad.

Step 13

To serve, cut panini in half and place on a plate with salad on the side. Enjoy!