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Recipe: Chicken BLT Panini with Quick and Easy Aioli (serves 2)

Sandwiches
CHICKEN BLT PANINI

2 ciabatta rolls, split
1 tablespoon olive oil
1/4 cup Quick and Easy Aioli (recipe follows) (or mayonnaise)
4 ounces roasted chicken breast, thinly sliced
4 slices thick-cut bacon, cooked crisp
2 romaine lettuce leaves
1 small avocado, thinly sliced
1 plum tomato, thinly sliced
1 tablespoon thinly sliced basil

Preheat panini grill to high.

Place rolls, cut side down, on a work surface and brush crusts with oil. Turn rolls over and spread with aioli. On bottom halves, evenly layer with chicken, bacon, lettuce, avocado and tomato. Sprinkle with basil. Cover with top halves and press gently to pack.

Place sandwiches in grill, close top plate and cook until golden brown, 3-4 minutes. Serve immediately.

VARIATION:
Substitute shaved ham for the chicken for an all-pork version.

QUICK AND EASY AIOLI
(Makes 1 cup)

5 cloves garlic (or more, to taste)
1 cup mayonnaise
1/4 teaspoon salt
Pinch freshly ground white pepper
Juice of 1/2 lemon

In food processor, pulse garlic, mayonnaise, salt, pepper and lemon juice until smooth. Cover and refrigerate until chilled, about 20 minutes. Store in airtight container in refrigerator for up to 1 week.

Makes 2 servings
Source: 200 Best Panini Recipes by Tiffany Collins
MsgID: 161401
Shared by: Betsy at Recipelink.com
Board: Cooking For One or Two at Recipelink.com
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