Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Hands-on Time
35 Mins
Total Time
45 Mins
Yield
Makes 4 servings

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

How to Make It

Step 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.

Step 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.

Step 3

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

Ratings & Reviews

naberg's Review

skoc50
December 08, 2013
This recipe is great! I disagree about the Gouda with the other reviewer. My family loved them although I had no sun dried tomatoes. Smoked Gouda also has become a new family favorite cheese.

ReviewSL's Review

naberg
March 25, 2012
N/A

skoc50's Review

Whatcooking
March 21, 2012
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.

Whatcooking's Review

ReviewSL
March 19, 2012
so good must try