Smoky Chicken Panini With Basil Mayo

• 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

1. Preheat grill to 350u0b0 to 400u0b0 (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.

chicken breasts, salt, freshly ground pepper, mayonnaise, fresh basil, lemon zest, bread, gouda cheese, baby spinach, tomatoes, butter

Taken from www.myrecipes.com/recipe/smoky-chicken-panini-basil-mayo (may not work)