Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
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
How to Make It
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.
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.
Cook sandwiches, in batches, in a preheated panini press 2 to 3 minutes or until golden brown.
Although I enjoyed the panini, I didn't really feel that smoked gouda was the right choice for this sandwich. I tried it with provolone as well and tonight I tried a mixture of cheeses. So far the smoked gouda was my least favorite on it even though I normally love smoked gouda. I will keep playing with it till I get it to where I like it. The sun-dried tomatoes & spinach added a unique & healthy element I really appreciated.