chicken bacon panini; basil aioli


why can’t the weekend be longer? it always seems to be just a hair too short to get everything you planned on getting done wrapped up. well, here we are again. sunday night with too much to do and not enough time to do it. i thought i’d better make something for dinner tonight, lunch for tomorrow [and Tuesday, and Wednesday…] to conserve time.

the most important ingredients: the butter & the sauce. with the right aioli, hummus, or dressing and the appropriate amount of butter slathering, you can pack your panini with just about anything and have everyone drooling at the result.

 

chicken panini

2 poached chicken breasts, sliced thinly

spinach

cracked pepper cheese [i used Marco Polo by Beecher’s]

4 slices of bacon

thinly sliced red onion [to taste]

3 tbsp butter

rustic baguette

 

basil aioli

8 leaves of fresh basil chopped

6 tbsp mayonnaise

1 tbsp lemon or lime juice

1 minced garlic clove

1 chopped shallot

cracked pepper

 

make the aioli in your food processor or blender. toss all of the ingredients in and blend until smooth. refrigerate until use.

heat your griddle or a saute pan. slice bread for panini, butter outsides of slices. slather with aioli and layer on your ingredients. grill on the stove for 3 minutes each side on medium low, or until golden brown. enjoy!

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1 Comment

Filed under bread, chicken, comfort food, food photography, leftovers, lunch, recipe.index, recipes, sauces

One response to “chicken bacon panini; basil aioli

  1. Oh that looks fabulous. I always do a touch of mayo on my grilled cheese. Aioli sounds way better.

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