Roasted Pepper, Italian Chicken, and Muenster Cheese Panini

* 8 slices of bread (multigrain, asiago, etc.-the more flavor, the better)
* 12 slices Muenster cheese
* 16 baby peppers
* 1 breast of chicken, sliced thick
* 3 T. plus 2 T. Olive oil, separated
* 2 T. Italian seasoning

* olive oil 

1. Toss chicken in a bowl with 3 tablespoons of olive oil and Italian seasoning.
2. Place a pan over medium heat and add 2 tablespoons of  oil.
3. Cook chicken for 8-10 minutes or until sides of chicken breasts turn opaque. Flip.
4. Cook chicken for another 7-10 minutes or until the thickest part of the breast reads 165 degrees on a meat thermometer.
5. Slice chicken into strips.
6. Turn panini press on to medium heat or place a pan over medium heat.
7. Assemble the sandwiches. Take one piece of bread and put two pieces of Muenster cheese on the bottom. Then add the chicken, 4 roasted peppers, and an additional piece of cheese. Place another slice of bread on top. Brush the top (and bottom if using panini press) of the sandwich with olive oil.
8. Place the sandwich in the pan, oiled side down. Cook for six minutes. Oil the other piece of bread. Then flip. If you’re using the panini press, continue cooking until cheese melts.
9. Repeat with the other three sandwiches.

* Serve with potato chips on the side.