Chicken and Peppadew Panini

Bright red Peppadew peppers are sweet and spicy at the same time. They've got a lively crunch, which adds nice texture to this Dagwood-style sandwich. Pile them on top of the shredded chicken, arugula and capers for a piquant kick.

1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
1 large onion, thinly sliced
2 large garlic cloves, minced
1 teaspoon dried oregano
1 baguette, halved lengthwise; each half cut crosswise to form 4 pieces
1/3 cup mayonnaise
1 tablespoon small capers, chopped
8 slices provolone cheese
1 cup mild or hot Peppadew peppers or any sweet-hot style cherry pepper, halved, patted dry
2 cups baby arugula
2 cups shredded cooked chicken

1. Heat large skillet over medium-high heat until hot. Add 1/4 cup of the oil; heat until hot. Cook onion, garlic and oregano 4 to 5 minutes or until browned, stirring occasionally. Remove onion mixture.

2. In two batches, add baguette to seasoned oil in skillet, cut side down. Cook 1 minute or until lightly toasted, adding remaining 1 tablespoon oil if necessary.

3. Combine mayonnaise and capers in small bowl; spread over toasted side of bread. Top half of the bread with cheese, onion mixture, peppers, arugula and chicken. Place remaining bread over the top; serve warm. (Sandwiches can be made 30 minutes ahead; wrap in foil and keep warm in 150ºF. oven.)

4 sandwiches

PER SANDWICH: 750 calories, 52.5 g total fat (16 g saturated fat), 40 g protein, 31 g carbohydrate, 105 mg cholesterol, 1230 mg sodium, 2.5 g fiber