Categories: Sandwiches
Ingredients
- 2 tbsp. vegetable oil, divided, plus more for greasing pan
- 2 chicken breasts, pounded to 3/4-inch thickness
- 4 tbsp. taco seasoning, divided
- 2 tsp chopped fresh oregano
- 15 assorted tricolor mini sweet peppers
- 1 cup mayo
- 1 ciabatta loaf, halved lengthwise
- 8 slices Colby Jack cheese
- 3 tbsp. unsalted butter, softened
Directions
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Heat a large cast-iron grill pan over medium-high heat; brush with oil.
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In a medium bowl, toss together chicken, 2 tbsp. taco seasoning, 1 tbsp. oil and oregano.
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In a large bowl, combine sweet pepper, 1 tbsp. taco seasoning, and remaining 1 tbsp. oil. Place peppers on prepared pan; cook, turning once, until tender, 8-12 minutes. Return peppers to bowl; cover with plastic wrap. Wipe pan clean; brush with oil.
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Place chicken on pan; cook until cooked through, 6-8 minutes per side. Cut chicken crosswise into 1/4-inch thick slices. Wipe pan clean, and brush with oil.
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Halve peppers; remove stems and seeds. Cut peppers into 1/4-inch thick slices.
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In a small bowl, whisk together mayo and remaining 1 tbsp. taco seasoning; spread onto cut sides of ciabatta. Top bottom half of loaf with cheese, chicken, peppers, and top half of loaf. Spread half of butter onto bottom half of sandwich. Place sandwich on pan, butter side down; cover with a heavy pan to weigh sandwich down and cook for 2 to 3 minutes. Brush top of sandwich with remaining butter; turn sandwich and weigh down with pan. Cook until bread is golden brown and cheese is melted, 2-3 minutes more.