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

Directions

1. Preheat a grill pan or skillet over medium-high heat.
2. Cut the chicken in half horizontally to form thin fillets and season with salt and pepper.
3. Cook the chicken in a lightly oiled pan until cooked through, about 2–3 minutes per side; transfer to a plate.
4. Slice the bell peppers into thin strips after washing and seeding.
5. In the same pan, cook the pepper strips until tender-crisp, 3–4 minutes, then transfer to the plate with the chicken.
6. In a small bowl, mash garlic (if using) with the goat cheese, a splash of vinegar, and oregano to make a spread.
7. Split the buns or rolls in half.
8. Thinly slice the chicken into strips for layering.
9. Spread a quarter of the goat cheese mixture on each bun half, then layer with arugula, chicken, and half the pepper; cap with the other half.
10. Press the sandwiches in the pan with a heavy weight or use a panini press and cook until browned and crispy on both sides, about 2–4 minutes total.
11. Whisk together oil, vinegar, salt, and pepper to make a simple dressing for the salad.
12. Wash and dry the arugula and tomato; cut the tomato into thin wedges. Toss with remaining pepper and arugula, then add the dressing and mix.
13. To serve, cut each panini in half and plate with a side of the salad.