Smoky Chicken Panini with Basil Mayo

Photo: Jennifer Davick; Styling: Lydia Degaris Pursell

Smoky Gouda cheese, sun-dried tomatoes, and baby spinach join grilled chicken breasts in this panini that's slathered with fresh Basil Mayo.

Yield: Makes 4 servings
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 35 Minutes
Total: 45 Minutes


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

Preparation

  1. 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. 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. 3. Cook sandwiches, in batches, in a preheated panini press 2 to 3 minutes or until golden brown.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Smoky Chicken Panini with Basil Mayo Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy