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Grilled Chicken Panini w/Roasted Garlic & Onion Mayonnaise

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Why I Love This Recipe

Ingredients You'll Need

Mayonnaise paste-recipe to follow
Crimini mushrooms, sliced
Boneless, skinless chicken breast halves, pounded thin
Shredded Mozzarella or Provolone cheese (or both)
Salt and pepper
Olive oil for sautéing
Good sturdy bread for grilling such as Ciabata or sourdough

Mayonnaise Paste (This is awesome!)
1 head garlic
1/2 red onion sliced
2 Tbsp. olive oil
1 cup mayonnaise


Cut of top of garlic head. Place in foil and drizzle with about 2 tsp. olive oil. Close up foil around garlic. Place onion slices on foil lined baking pan and drizzle with remaining olive oil. Place garlic on the same pan and bake at 375º for 40 minutes, stirring and tossing onions occasionally. Remove onions after caramelized, about 20 minutes, to a small dish and set aside. After 40 minutes, remove garlic and open foil to cool. Squeeze garlic into mayonnaise and add caramelized onions. Stir well to blend. Makes enough for a dozen sandwiches.

Sauté sliced mushrooms in olive oil over medium heat until golden. Remove to small dish and set aside. Sauté chicken breasts seasoned with salt and pepper in olive oil over medium heat until golden and juices run clear.

To assemble Panini sandwich:

Place chicken on one slice of bread. Sprinkle with a few sautéed mushrooms and shredded cheese. Spread 1-1-1/2 Tablespoons of mayonnaise paste on other slice of bread. Close sandwich. Butter both sides of bread and grill using stovetop, panini grill, or George Foreman until bread is golden on both sides. Serve hot.

(Can make mayonnaise ahead of time and store in fridge for several days. Leftover chicken would be fine.)

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