Ingredients

1 Unit Fully Baked Classic Flats 6.5 X 7 In Hoagie
2.5 oz Grilled Chicken Strips
2.5 oz Peperonata
0.5 oz Provolone Cheese

Chef Notes

Peperonata Mixture 6 oz. Vidalia onions sliced 1/4”, 17 oz. Red & yellow peppers 1/2” sliced, 1 floz. Olive oil, 0.1 oz. sugar, 16 each Black cured olives, 1/2 oz. Capers

Directions

1
 Place the Peperonata mixture onto bottom portion of flat bread.
2
 Top the Peperonata mixture with the grilled chicken.
3
 Top with Provolone cheese then fold.
4
 Place onto Panini grill approximately 3 minutes or into a 400F oven for 5 minutes. (if placing into oven heat open, fold once removed from oven)
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