Follow these steps for perfect results
Chicken Breasts
skinned and boned
Salt
Black Pepper
freshly ground
Mayonnaise
Fresh Basil
chopped
Lemon Zest
Sourdough Bread
Smoked Gouda Cheese
sliced
Baby Spinach
loosely packed
Sun-dried Tomatoes
thinly sliced
Butter
melted
Preheat grill to medium-high heat (350° to 400°F).
Sprinkle chicken breasts with salt and pepper.
Grill chicken, covered, for 7-10 minutes per side, until cooked through.
Let chicken rest for 10 minutes.
Slice the grilled chicken.
In a bowl, stir together mayonnaise, chopped fresh basil, and lemon zest.
Spread basil mayo on one side of each sourdough bread slice.
Top 4 bread slices with sliced grilled chicken, smoked Gouda cheese, baby spinach, and thinly sliced sun-dried tomatoes.
Top with the remaining bread slices, mayo-side down.
Brush the top of each sandwich with melted butter.
Preheat panini press.
Cook sandwiches in the panini press, in batches, for 2-3 minutes, or until golden brown and cheese is melted.
Expert advice for the best results
Use a meat thermometer to ensure chicken is fully cooked.
Adjust the amount of basil mayo to your taste.
Grill the chicken ahead of time for easier assembly.
Everything you need to know before you start
15 minutes
Chicken can be grilled ahead of time.
Serve panini cut in half, arranged attractively on a plate.
Serve with a side salad or chips.
Crisp white wine complements the flavors.
Discover the story behind this recipe
Comfort food
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