Ingredients
- 12 tspSalt
- 28 clovesGarlic Cloves, Peeled and minced
- 32 tspFresh Thyme, Minced
- 41 EachZucchini, Washed and sliced
- 51 tspBlack Pepper
- 61 EachSummer Squash, Washed and sliced
- 72 tspFresh Basil, Chiffonade and minced
- 82 EachChicken Breast, Sliced in half
- 98 SlicesMonterey Jack Cheese
- 101 Cup(s)Mayonnaise
- 112 tspFresh Oregano
- 128 SlicesSourdough Bread
- 132 Tbsp(s)Olive Oil
- 141 EachRed Onion, Sliced whole to grill
- 151 Tbsp(s)Balsamic Vinegar
- 162 EachSweet Bell Peppers, Cut in 4 pieces
Steps
- In a bowl, combine garlic, olive oil, oregano, salt and pepper.
- Wisk together all the ingredients well and pour out half of the mixture in another bowl.
- In one bowl, put in chicken breasts and toss well. Cover and refrigerate for two hours.
- Turn on grill.
- In the other bowl, add the vegetables and coat with the mixture.
- In a small bowl mix mayonnaise, thyme and basil.
- Grill the vegetables, then slice, and return them to the bowl.
- Next grill the chicken.
- Starting with four slices of bread, start to build sandwiches. Top each slice of bread with chicken, then add grilled vegetables, two slices monterrey jack cheese and spread herb aioli on the top slice of bread and cover.
- Place in a panini press and cook until hot and cheese has melted.
- 12 tspSalt
- 28 clovesGarlic Cloves, Peeled and minced
- 32 tspFresh Thyme, Minced
- 41 EachZucchini, Washed and sliced
- 51 tspBlack Pepper
- 61 EachSummer Squash, Washed and sliced
- 72 tspFresh Basil, Chiffonade and minced
- 82 EachChicken Breast, Sliced in half
- 98 SlicesMonterey Jack Cheese
- 101 Cup(s)Mayonnaise
- 112 tspFresh Oregano
- 128 SlicesSourdough Bread
- 132 Tbsp(s)Olive Oil
- 141 EachRed Onion, Sliced whole to grill
- 151 Tbsp(s)Balsamic Vinegar
- 162 EachSweet Bell Peppers, Cut in 4 pieces
- In a bowl, combine garlic, olive oil, oregano, salt and pepper.
- Wisk together all the ingredients well and pour out half of the mixture in another bowl.
- In one bowl, put in chicken breasts and toss well. Cover and refrigerate for two hours.
- Turn on grill.
- In the other bowl, add the vegetables and coat with the mixture.
- In a small bowl mix mayonnaise, thyme and basil.
- Grill the vegetables, then slice, and return them to the bowl.
- Next grill the chicken.
- Starting with four slices of bread, start to build sandwiches. Top each slice of bread with chicken, then add grilled vegetables, two slices monterrey jack cheese and spread herb aioli on the top slice of bread and cover.
- Place in a panini press and cook until hot and cheese has melted.
