Food and Recipes Recipes Smoky Chicken Panini with Basil Mayo Smoky Gouda cheese, sun-dried tomatoes, and baby spinach join grilled chicken breasts in this panini that's slathered with fresh Basil Mayo. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on June 4, 2018 Print Share Share Tweet Pin Email Smoky Gouda cheese, sun-dried tomatoes, and baby spinach join grilled chicken breasts in this panini that's slathered with fresh Basil Mayo. Photo: Jennifer Davick Hands On Time: 35 mins Total Time: 45 mins Yield: 4 servings Ingredients 4 skinned and boned chicken breasts (about 1 lb.) 1/2 teaspoon salt 1/8 teaspoon freshly ground pepper 1/2 cup mayonnaise 2 tablespoons chopped fresh basil 1/2 teaspoon lemon zest 8 sourdough bread slices 1/2 pound smoked Gouda cheese, sliced 1 cup loosely packed baby spinach 1/4 cup thinly sliced sun-dried tomatoes 3 tablespoons butter, melted Directions Preheat grill to 350° to 400° (medium-high) heat. Sprinkle chicken with salt and pepper. Grill chicken, covered with grill lid, 7 to 10 minutes on each side or until done. Let stand 10 minutes, and cut into slices. Stir together mayonnaise and next 2 ingredients. Spread mixture on 1 side of each bread slice. Top 4 bread slices with chicken, Gouda, and next 2 ingredients. Top with remaining bread slices, mayonnaise mixture sides down. Brush sandwiches with melted butter. Cook sandwiches, in batches, in a preheated panini press 2 to 3 minutes or until golden brown. Print