The Chicken Special Panini
By: Leah Rodrigues
Published: Wednesday, June 22, 2011 - 11:54am

Ingredients




1 cup fresh basil leaves
1 clove garlic
1/2 cup good quality mayonnaise
Sea salt and pepper to taste
3 tablespoons olive oil
1 boneless, skinless chicken breast
1/4 cup oil packed sun-dried tomatoes, drained and sliced
1/2 avocado, sliced thinly
2 slices provolone cheese
Ciabatta bread
3 tablespoons s olive oil

Preparation

1 In a food processor or blender, drop in garlic to finely chop. Add in basil, mayo, salt and pepper and pulse until well combined. Place in a large bowl and let sit at least 20 minutes. 2 Preheat a skillet over medium-high heat. Lightly drizzle extra virgin olive oil and salt and pepper on both sides of the chicken breast. 3 Grill chicken until  cooked through, about 10 minutes per side. 4 Transfer to cutting board and rest and then slice into 1/4 inch pieces. 5 Cut ciabatta loaf in half and then again horizontally. Spread about a tablespoon of basil aioli onto each of the 4 bread halves. Add a layer of chicken to each bottom slice, then add sun-dried tomato, avocado and top with provolone cheese. Place bread top on and squish down slightly. 6 Grill in a panini press until cheese mets–about 5-10 minutes depending on your press. If you don’t have one, just heat a pan over medium heat, add the sandwich, and weigh down with another pan and a can. 7 Makes 2 panini.

About


adapted from il Tramezzino