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Photo: Jennifer Davick; Styling: Lydia Degaris Pursell Photo by: Photo: Jennifer Davick; Styling: Lydia Degaris Pursell

Smoky Chicken Panini with Basil Mayo

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

Southern Living MARCH 2012

  • Yield: Makes 4 servings
  • Hands-on: 35 Minutes
  • Total: 45 Minutes


  • 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


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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Smoky Chicken Panini with Basil Mayo Recipe