The Chicken Special Panini

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

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.

Preheat a skillet over medium-high heat. Lightly drizzle extra virgin olive oil and salt and pepper on both sides of the chicken breast.

Grill chicken until cooked through, about 10 minutes per side.

Transfer to cutting board and rest and then slice into 1/4 inch pieces.

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.

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.

Makes 2 panini.