Panini with grilled chicken and basil-garlic mayonnaise

1. 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.

2. Preheat a panini maker.

3. 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.

4. Grill in the preheated panini maker until golden brown and cheese is melted, about 5 minutes.

Cook’s Notes:

I like to use Buffalo mozzarella and chicken that has been brushed with olive oil, seasoned with salt, pepper, cloves, oregano, garlic, and lemon, and then grilled. You can use sourdough or pumpernickel bread instead of Italian.

Store remaining garlic-basil mayo in the refrigerator for future use.

If you don’t have a panini maker, you can grill in a cast iron skillet, pressing with another heavy pan and turning to cook both sides evenly.

Editor’s Note:

Nutrition data for this recipe includes the full amount of basil-garlic mayonnaise. The actual amount consumed will vary.

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