Peppy Chicken Panini

3 ounces grilled chicken breast strips (homemade or store-bought)

¼ cup garlic vinaigrette

1 tablespoon butter

1 tablespoon olive oil

4 slices Italian bread (between ½ and ¾ inches thick)

10-14 slices pepperoni

¼ cup roasted red pepper, cut into strips

½ cup caramelized onion (see note)

3-4 slices provolone

Spinach leaves, optional

Turn on a countertop grill.

In a small bowl toss the chicken strips with the garlic vinaigrette.

In a small, heatproof bowl, melt the butter with the olive oil. Stir to combine.

With a pastry brush, spread the butter/olive oil on the sides of the bread slices that will touch the grill.

Warm the chicken, either in the microwave for 20-30 seconds on HIGH or on the grill for about 30-60 seconds.

On the inside of two slices of bread, put the pepperoni slices in a single layer. Divide the chicken evenly and put on top of the pepperoni. Add the red pepper strips, caramelized onion, spinach, if using, and cheese, cutting the slices to fit the bread. Top with a second piece of bread, buttered side up.

Place on the hot grill, close the lid and cook until golden brown, about 5 minutes.

Serves two.

Cook’s note: To caramelize onion, thinly slice a sweet onion. Add 1 tablespoon olive oil to a skillet over medium heat; add the onions and cook, stirring occasionally, for about 15 minutes until onion gets soft and brown. Refrigerate unused portion.

Jerome Gabriel