Grilled Chicken Panini With Basil Garlic Mayo Recipes

GARLIC AND HERB CHICKEN PANINI

Steps:

• Preheat the oven to 400 degrees F.
• Slice the baguette in half lengthwise. Remove some of the interior bread to make room for the filling. Spread the garlic and herb cheese on both the top and bottom halves of the baguette. Spread the Chicken, Spinach and Artichoke Base on the bottom half. Layer the sliced provolone on top. Cover with the top half of the baguette and cut in half crosswise. Place the halves side by side on a baking sheet and brush the tops with the olive oil. Place another baking sheet on top and put a heavy pot or cast-iron skillet on top to weigh it down.
• Bake until the bread is crispy and the filling is hot, 10 to 12 minutes. Slice into small pieces and secure each piece with a cocktail pick. Serve warm.
• Cut the chicken into bite-size piece. In a large bowl, toss together the chicken, artichoke hearts, spinach and olive oil. Season to taste with red pepper flakes, salt and black pepper.

GRILLED CHICKEN PANINI WITH BASIL-GARLIC MAYO

Steps:

• Combine mayonnaise, basil, garlic, cayenne, and salt for garlic-basil mayo in a food processor; blend until smooth. Place in the refrigerator to chill for at least 1 hour to allow flavors to mix.
• Preheat a panini maker.
• Spread garlic-basil mayonnaise to taste on each slice of bread. Assemble sandwich with cheese, chicken, tomato, and spinach. Brush the outside of the sandwich with olive oil.
• Grill in the preheated panini maker until golden brown and cheese is melted, about 5 minutes.

GRILLED TUSCAN CHICKEN PANINI

Steps:

• In a small bowl, combine mayonnaise, basil, 1 tablespoon lemon juice, and 1 teaspoon garlic. Cover and refrigerate at least 2 hours.
• In a large resealable plastic bag, combine olive oil, remaining 3 tablespoons lemon juice, remaining 3 teaspoons garlic, Italian seasoning, salt, and pepper. Add chicken; seal bag and toss gently to combine. Refrigerate for 1 hour.
• Heat a medium skillet over medium-high heat. Remove chicken from bag, discarding marinade. Cook chicken until browned on both sides and cooked through, about 5 minutes per side.
• Preheat panini press to medium-high heat. Spread mayonnaise mixture on cut sides of bread. On bottom half of bread, layer chicken, tomato, avocado, cheese, and top half of bread. Cut sandwich into fourths or sixths. Cook on panini press according to manufacturer's instructions. Serve immediately.

GRILLED EGGPLANT PANINI WITH BASIL AIOLI

Steps:

• For aioli, place the first 8 ingredients in a blender; cover and process until smooth. , Brush vegetables with oil. Place in broiling pan and broil 3-4 inches from heat, or grill, covered, over medium heat until tender, 4-5 minutes per side. Chop the peppers when cool enough to handle. , Spread cut sides of each roll with 2 tablespoons aioli; top each with cheese. Layer bottoms with eggplant and peppers. Replace tops., In a panini press, grill sandwiches until cheese is melted, 5-7 minutes. Serve remaining aioli with sandwiches or save for another use.

CLASSIC CHICKEN PANINI

Steps:

• Heat closed medium-size contact grill for 5 minutes. Sprinkle chicken with seasoning blend. Place chicken on grill. Close grill; cook 4 to 5 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
• Meanwhile, in small bowl, mix mayonnaise, vinegar and garlic powder. Spread on English muffin halves. Place chicken on bottoms of English muffins. Top with cheese, onion, tomato and tops of muffins.
• Place sandwiches on grill. Close grill, pressing to flatten sandwiches; cook 2 to 3 minutes or until sandwiches are toasted.

GRILLED GARLIC HERB CHICKEN SANDWICHES

Steps:

• Heat grill. Grill thawed chicken breasts about 15 minutes until cooked through, turning occasionally for even cooking.
• Stir Basil Mayo ingredients in small bowl until blended.
• Spread buns with mayo. Add grilled chicken, lettuce and tomato. Salt and pepper to taste.

BASIL LEMON CHICKEN PANINI

Steps:

• *For the chicken*.
• Zest the lemon and squeeze the juice, combine zest and juice with oil and garlic in a small bowl.
• Put chicken breasts between wax paper and pound to an even thickness.
• Place in glad bag or bowl with marinade and leave for 30 minutes to 20 hours.
• Grill chicken on bbq or broil it or even cook it in a hot skillet, 6-8 minutes approximately.
• Cut ciabatta into 4 sandwich size pieces or use whatever bread you prefer. put 1 tbs of pesto on both sides of bread. (or fresh basil).
• Add chicken, fontina cheese, tomatoes and spinach to each.
• Grill in panini press or in a cast iron pan with another heated cast iron pan on top of it to press it down until cheese is melted.