Italian Chicken Panino with Basil and Lemon Aioli
Ingredients
Italian Chicken Panino
- 1 Wayne Farms Italian Style Chicken Breast Fillet
- 2 slices focaccia bread
- 1 teaspoon olive oil or melted unsalted butter
- 2 teaspoons Basil Lemon Aioli (recipe below)
- 2-3 thin slices of heirloom tomatoes
- 2-3 thin slices of fresh mozzarella
- 2-3 thin slices of prosciutto
- Salt and pepper, to taste
Basil Lemon Aioli (10 oz)
- 1 cup mayonnaise
- ¼ cup fresh lemon juice (about one lemon)
- 2 tablespoons basil, chopped
- 2 garlic cloves, minced
- 1 teaspoon honey
- Salt to taste
Directions:
Basil Lemon Aioli
- Mix all ingredients together.
- Chill until it’s time to serve.
Italian Chicken Panino
- Preheat a Panini grill.
- Lightly brush olive oil or butter on the outside of the Focaccia slices.
- Flip the bread over and lightly spread about a teaspoon of the Basil Lemon Aioli on the inside.
- Top the remaining ingredients within the bread to create a sandwich.
- Grill the panino for five minutes on the preheated grill, or until the bread is golden brown and cheese is melted. Remove and cut in half.
- Serve with additional Basil Lemon Aioli for an added treat.
Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
Chef Fun Fact
Panino or small Italian roll; the plural of panino is 'panini’.
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