Smoky Chicken Panini with Basil Mayo

By Tufgrlz

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

Ingredients

• 4 skinned and boned chicken breasts, about 1 pound
• 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

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.

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.