Chicken Sourdough Panini

Makes 2 servings.

So very very very very good.

1/2 chicken breast, roasted, cooled and thinly sliced
1 Colombo MIni-Twin Brown&Serve loaf, baked (or equivalent), ends trimmed, cut in two, split and some of the the fluffy middle bit removed (reserve for bread crumbs for another recipe).
2 thin slices provolone or swiss cheese
1 roasted red pepper (see following recipe)
1/2 thinly-sliced beefsteak tomato
Mayonnaise
Fresh basil leaves
Kosher salt
Freshly ground black pepper
Olive oil

Preheat a panini press. Spread mayonnaise on cut sides of bread. Layer with basil, roasted peppers, cheese, chicken, tomato, salt and pepper. Brush olive oil on outside of sandwiches. Place in panini press, moosh (hey, that's a technical term) and cook until bread is browned and crispy on the outside and cheese melts on the inside. Let rest a minute or two, cut each sandwich in half and serve.

Oh. My. Goodness. So good. Next time I'll probably add a bit of Dijon mustard. Maybe some thinly-sliced ham or a couple of slices of bacon.

Roasted Red Peppers

Preheat oven to 375F. Wash and dry some red bell peppers. Brush with a bit of olive oil. Line a sheet pan with aluminum foil. Place peppers on sheet pan and roast, turning peppers every 20 minutes, for about an hour. Lift aluminum foil with peppers onto a cooling rack and let cool for 30 minutes. Carefully remove peel, pull stem out, open peppers and gently scrape seeds and membrane from inside. Slice peppers. Use what you need for sandwiches, then store the rest in refrigerator. I love them sprinkled with salt and pepper and a little olive oil. So sweet and mellow and good.

These are so much better than peppers scorched on an open flame (the way I used to make them). Silky and sweet and not at all bitter.