2 chicken tenderloins
1/3 of a ciabatta loaf
1/2 cup roasted red peppers
4 slices mozzarella
2 tablespoons garlic aioli
Plus oil or butter, for grilling (cooking spray would work as well)
In a medium pan, add chicken and a splash of oil. Cook chicken on medium-low, about 5 minutes on each side or until cooked through to 165 degrees. Let chicken rest five minutes, then shred with two forks.
Slice bread horizontally. Top bread with chicken, roasted peppers, mozzarella, and garlic aioli, then toast in a grill pan or panini press. (Either coat pan with oil or top bread with softened butter for a better crisp).
If using a grill pan, toast sandwich on medium heat for about five minutes on each side. For a truly pressed panini, top sandwich with a heavy object (such as a dense pan or container of utensils) to press it.