Smoky Chicken Panini with Basil Mayo |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Smoky Gouda cheese, sun-dried tomatoes, and baby spinach join grilled chicken breasts in this panini that's slathered with fresh Basil Mayo. Ingredients:
4 skinned and boned chicken breasts (about 1 lb.) |
1/2 teaspoon salt |
1/8 teaspoon freshly ground pepper |
1/2 cup mayonnaise |
2 tablespoons chopped fresh basil |
1/2 teaspoon lemon zest |
8 sourdough bread slices |
1/2 pound smoked gouda cheese, sliced |
1 cup loosely packed baby spinach |
1/4 cup thinly sliced sun-dried tomatoes |
3 tablespoons butter, melted |
Directions:
1. Preheat grill to 350° to 400° (medium-high) heat. Sprinkle chicken with salt and pepper. Grill chicken, covered with grill lid, 7 to 10 minutes on each side or until done. Let stand 10 minutes, and cut into slices.
2. Stir together mayonnaise and next 2 ingredients. Spread mixture on 1 side of each bread slice. Top 4 bread slices with chicken, Gouda, and next 2 ingredients. Top with remaining bread slices, mayonnaise mixture sides down. Brush sandwiches with melted butter.
3. Cook sandwiches, in batches, in a preheated panini press 2 to 3 minutes or until golden brown.
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