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Contest Drawing! Chicken Mozzarella Basil Panini

Today is the day we announce the winner of our Valentines Giveaway 2015!  The prize is a $50 gift card to Uncommongoods.com, just in time for your Valentine’s Day Celebration!

The winner is:  Andrea Amy!

(You will be notified by email with the details.)

The recipe we have for today is very warm to my heart.  Why you ask?  Because it’s a WARM SANDWICH, which I just adore.  And in truth, I really don’t like cold sandwiches. So there’s that.

You could add pesto to this sandwich to keep to the flavor profile, but we’re adding our Sun-dried Tomato Mayonnaise to put a twist on a classic Panini.  If it looks delicious, that’s because it was. You’ve got to try it!  If you don’t have a panini press, you can use a regular pan and add another pan to the top while it’s cooking.  Or just grill it.

Chicken Mozzarella Basil Panini

Ingredients:

4 slices of over sized sour dough bread

1 chicken breast, grilled

2 oz sliced Mozzarella cheese

10 – 12 whole Basil leaves

2 oz Sun-dried tomato mayonnaise

 

1.  Season the chicken breast with salt and pepper, and grill.  Once done (160 degrees internal temperature) set aside to cool, about 10 minutes.  Slice into thin slices and set aside.

2.  Spread 1/2 ounce or less (depending on your taste) of the sun-dried tomato mayonnaise onto each slice of bread.

Sundried Tomato Mayo

3.  Slice the mozzarella and divide equally between the pieces of bread.

Ingredients Mozzarella

4.  Divide the sliced chicken, and place on top of the cheese on one side of the bread.

Chicken

5.  Place 5 or six basil leaves on top of the cheese and chicken.

Basil

6.  Place the slice of bread with just mayo on top of the sandwich.

Sour dough Sandwich

7.  Grill on a panini press (or in a pan with another pan on top), for about 5-10 minutes, or until desired done-ness is reached.

Grilling Grilling

 

Contest Drawing! Chicken Mozzarella Basil Panini
Author: Simply Playful Fare
Ingredients
  • 4 slices of over sized sour dough bread
  • 1 chicken breast, grilled
  • 2 oz sliced Mozzarella cheese
  • 10 – 12 whole Basil leaves
  • 2 oz Sun-dried tomato mayonnaise
Instructions
  1. Season the chicken breast with salt and pepper, and grill. Once done (160 degrees internal temperature) set aside to cool, about 10 minutes. Slice into thin slices and set aside.
  2. Spread 1/2 ounce or less (depending on your taste) of the sun-dried tomato mayonnaise onto each slice of bread.
  3. Slice the mozzarella and divide equally between the pieces of bread.
  4. Divide the sliced chicken, and place on top of the cheese on one side of the bread.
  5. Place 5 or six basil leaves on top of the cheese and chicken.
  6. Place the slice of bread with just mayo on top of the sandwich.
  7. Grill on a panini press (or in a pan with another pan on top), for about 5-10 minutes, or until desired done-ness is reached.
Serving size: 274g Calories: 457 Fat: 18.1g Carbohydrates: 33.1g Protein: 40.6g

Chicken Mozzarella Basil Panini Chicken Mozzarella Basil Panini Chicken Mozzarella Basil Panini Chicken Mozzarella Basil Panini

What was on the best panini you’ve ever had?  Let us know in the comments section!

By crystal sykes

Crystal is the founder of Simply Playful Fare. She has been in the kitchen for as long as she can remember. She has a degree in English with an emphasis in creative writing.

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