Prep Time: 15 minutes | Cook Time: 20 minutes
- 1/2 cup mayonnaise
- 1 tbsp olive oil
- 1/4 cup fresh basil, chopped
- 8 slices whole grain bread, sliced thickly
- 1 small zucchini
- 4 slices American cheese
- 1 cup roasted red peppers, sliced lengthwise
- 2 cups chicken breasts, cooked and shredded
- Salt and pepper, to taste
Mix together mayonnaise, olive, oil and basil in a small bowl. Spread evenly on the inside and outside of the 8 bread slices.
Layer bread with zucchini, American cheese, peppers, and shredded chicken.
Top with remaining slices of bread.
Cook sandwiches in a nonstick pan over medium heat or directly on a griddle. If you have a panini press, now is the time to use it.
Flip the sandwiches once during the cooking process and cook until the bread is crispy and the cheese is melty. On our stovetop in a cast iron skillet, this took about 5 minutes.
While the original recipe calls for both provolone cheese and bacon, which tastes so delicious, we prefer American cheese and grilled chicken on this sandwich for a more filling, protein-packed meal. The American cheese also melts beautifully.
Finish off your wholesome lunch with a touch of sweet.