Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• 1 garlic clove, minced
• 1 teaspoon finely chopped oregano
• 2 (1/4-inch-thick) slices Italian bread (from center of a round loaf)
• 6 ounces chicken cutlets
• 2 bottled hot cherry peppers or peperoncini in vinegar, seeded and coarsely chopped
• 2 thin slices fresh mozzarella
• 1 medium tomato, cut into wedges
• 5 grape tomatoes, halved
• 2 tablespoons chopped basil or flat-leaf parsley
• 1/2 teaspoon red-wine vinegar
• Equipment: a grill pan

Instructions

1. Stir together 2 tablespoons oil, garlic, oregano, and 1/4 teaspoon each of salt and pepper.
2. Heat grill pan over medium heat until hot.
3. Brush 1 side of each bread slice with some of garlic oil and put, oiled side down, on a work surface. Brush chicken with remaining garlic oil, then grill chicken, turning once, until just cooked through, 2 to 3 minutes total. Put chicken on a bread slice, then top with cherry peppers, mozzarella, and remaining bread slice, oiled side up.
4. Put sandwich in grill pan and weight with a heavy skillet. Cook, turning once, until cheese has melted and bread is golden, about 4 minutes total.
5. Meanwhile, toss tomatoes with basil, remaining tablespoon oil, vinegar, and salt to taste. Serve panino with salad.