Zutaten für Grilled Tuscan Chicken Panini
- 1/4 cup mayonnaise
- Fresh Basil
- Fresh Lemon Juice
- 4 teaspoons minced garlic
- 1/4 cup olive oil
- 1 teaspoon Italian seasoning
- Kosher Salt
- Ground Black Pepper
- Chicken Tenderloins
- Ciabatta
- Tomatoes
- Avocados
- Provolone Cheese
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Zubereitung von Grilled Tuscan Chicken Panini
- In a small bowl, whisk together 1/4 cup mayonnaise, 1/4 cup chopped fresh basil, 1 tablespoon lemon juice, and 1 teaspoon minced garlic. Cover and refrigerate for at least 2 hours.
- In a large resealable plastic bag, combine 1/4 cup olive oil, 3 tablespoons lemon juice, 3 teaspoons minced garlic, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Add 1.5 lbs boneless, skinless chicken breasts to the bag.
- Seal the bag and gently toss to coat the chicken thoroughly. Refrigerate for at least 1 hour.
- Heat a medium skillet over medium-high heat. Remove chicken from the bag, discarding the marinade.
- Grill chicken until browned on both sides and cooked through, about 5-7 minutes per side, or until internal temperature reaches 165°F (74°C).
- Preheat panini press to medium-high heat.
- Spread the mayonnaise mixture evenly on the cut sides of 2 ciabatta rolls (or bread of your choice).
- Layer grilled chicken, 1/2 cup sliced tomatoes, 1/2 avocado (sliced), and 1/2 cup shredded mozzarella cheese (or cheese of your choice) on the bottom half of each roll.
- Top with the other half of the roll.
- Cook the panini in the preheated press for 3-5 minutes, or until the bread is golden brown and the cheese is melted and bubbly.
- Carefully remove the panini from the press.
- Cut the sandwich into fourths or sixths.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
23g
Fat
60g
Carbs
8g
