You don't need a panini press to make panini. Covering these sandwiches with a large, heavy pan (such as a Dutch oven) is enough to give them the desired press.
If your sub rolls are longer than 6 inches, cook the panini in 2 batches.
Serves 4
8 thin-cut, boneless, skinless chicken cutlets (about 1 1/2 pounds)
Salt and pepper
4 tablespoons extra-virgin olive oil
1/2 cup drained jarred roasted red peppers, chopped
1/2 cup pitted kalamata olives
1/2 cup chopped fresh basil
1 garlic clove, minced
4 (6-inch) sub rolls, halved lengthwise
8 ounces thinly sliced Provolone deli cheese
Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook half of cutlets until lightly browned and cooked through, 1 to 2 minutes per side. Transfer to plate and repeat with additional 1 tablespoon oil and remaining cutlets.
Pulse red peppers, olives, basil, garlic, and 1 tablespoon oil in food processor until coarsely chopped. Spread pepper mixture evenly over both sides of rolls. Layer half of cheese and 2 chicken cutlets over each roll bottom. Top with remaining cheese and roll tops.
Wipe out skillet. Heat remaining oil over medium-low heat until just shimmering. Arrange panini in skillet and top with large Dutch oven. Cook until bottoms of sandwiches are crisp and cheese is beginning to melt, about 2 minutes. Remove Dutch oven, flip sandwiches, replace Dutch oven, and continue to cook until crisp on second side and heated through, about 2 minutes. Serve.
