Grilled Chicken Panini Recipe
crusty bread, organic chicken breast, lemon aioli, pickled banana peppers, red chili relish, bacon, avocado and gruyere cheese
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Ingredients
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SANDWICHES
Method
SANDWICH ASSEMBLY
- 1
Preheat a cast-iron skillet or panini press to medium-high heat. Brush the outside of all bread slices with olive oil to help achieve a crisp, golden crust.
- 2
Cook bacon
Cook the bacon in the skillet until crispy. Transfer to paper towels to drain.
- 3
Prepare chicken
Season the chicken breast with salt and pepper. In the same skillet, sear the chicken on both sides until fully cooked through (165°F / 74°C). Let rest 5 minutes, then slice into thick strips.
- 4
Spread aioli
Spread 1 tablespoon of lemon aioli on the cut side of each bread slice (total 2 tablespoons).
- 5
Assemble sandwiches
Assemble each sandwich by layering on the bottom bread slice: Gruyere slices, sliced avocado, crispy bacon, chicken strips, pickled banana peppers, and red chili relish. Top with Gruyere slices.
- 6
Grill
Close the sandwich with the top bread slice, lemon aioli-side inwards. Lightly press to compact. Grill on the panini press or skillet with a light weight until the cheese melts and the bread is golden brown, about 3–4 minutes per sandwich.
- 7
Serve
Remove from heat, let rest 1–2 minutes, then slice diagonally and serve immediately.
