Sun-dried Tomato Aioli and Grilled Chicken Panini

Discover a delicious and satisfying recipe that combines the rich flavors of sun-dried tomato aioli with perfectly grilled chicken in a warm panini. This dish is ideal for lunch or a casual dinner, offering a delightful blend of smoky, creamy, and savory tastes.

Ingredients

• 2 cups sun-dried tomatoes (packed in oil)
• 1/2 cup mayonnaise
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 4 boneless, skinless chicken breasts
• 8 slices of crusty bread or ciabatta
• 1 cup shredded mozzarella or provolone cheese
• Olive oil for grilling

Preparation

Making the Sun-dried Tomato Aioli

Drain the sun-dried tomatoes if packed in oil, then blend them in a food processor with mayonnaise, minced garlic, lemon juice, salt, and pepper. Process until smooth and creamy. Adjust seasoning to taste and set aside.

Grilling the Chicken

Season the chicken breasts with salt and pepper. Brush with olive oil and grill over medium-high heat for about 6-7 minutes on each side, or until fully cooked and juices run clear. Allow to rest for a few minutes, then slice thinly.

Assembling the Panini

Spread a generous layer of sun-dried tomato aioli on one side of each bread slice. Layer with sliced grilled chicken and shredded cheese. Top with the remaining bread slices, aioli side down.

Brush the outside of each sandwich with olive oil. Heat a panini press or skillet, then grill the sandwiches until golden brown and the cheese is melted, about 3-4 minutes per side.

Serving Suggestions

Serve the panini hot, accompanied by a fresh green salad or crispy potato chips. The rich aioli and savory chicken make this a hearty and flavorful meal perfect for any occasion.