Ingredients
Equipment
Method
- In a food processor or blender, drop in garlic to finely chop. Add in basil, mayo, salt, and pepper and pulse until well combined. Place in a large bowl and let sit at least 20 minutes.
- Preheat a skillet over medium high heat. Lightly drizzle extra virgin olive oil and salt and pepper on both sides of the chicken breast.
- Grill chicken until cooked through, about 10 minutes per side.
- Transfer to cutting board and rest and then slice into ¼ inch pieces
- Cut Ciabatta loaf in half and then again horizontally. Spread about a tbsp of basil aioli onto each of the 4 bread halves. Add a layer of chicken to each bottom slice, then add sun-dried tomatoes, avocado, and top with provolone cheese. Place bread top on and squash down slightly.
- Grill in a panini press until cheese melts, about 5-10 minutes depending on your press.
Notes
If you don't have a panini press, just heat a pan over medium heat, add the sandwich, and weigh down with another pan and a can.
Recipe courtesy of Foodista
