Smoky Chicken Panini

In an effort to motivate myself to cook more, I am planning to cook my way through the magazines that I get in the mail.  The highlight of my week is when Michael brings our "American" mail home from the office.  Hopefully, this enthusiasm for my new magazines will overflow to some enthusiasm for the kitchen.

My first endeavor was a Smoky Chicken Panini from Southern Living.  It was yummy!  We do not have a panini press, so we just put a cast iron skillet on top of the sandwich as it cooked in another skillet.

On the side, I made a Green Bean Pasta Salad.  It was pretty good.

• 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 (I didn't use smoked)
• 1 cup loosely packed baby spinach (I used rocket (arugula) instead.)
• 1/4 cup thinly sliced sun-dried tomatoes (I left these off.)
• 3 tablespoons butter, melted

• 1. 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.
• 2. 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.
• 3. Cook sandwiches, in batches, in a preheated panini press 2 to 3 minutes or until golden brown.