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Grilled chicken and crispy pancetta panini with spicy mayonnaise and sun-dried tomatoes

Preparation

12 minutes

Cooking

10 minutes

Servings

4

Grilled chicken and crispy pancetta panini with spicy mayonnaise and sun-dried tomatoes
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Ingredients

5 sun-dried tomatoes in oil
1 green onion
125 ml (1/2 cup) packed parsley
180 ml (3/4 cup) mayonnaise
10 ml (2 tsp.) Espelette pepper powder
Ground black pepper
4 boneless skinless chicken breasts
8 thin slices of pancetta
4 panini buns
4 slices of Monterey Jack cheese
500 ml (2 cups) baby spinach

Directions

  1. In a food processor, chop the sun-dried tomatoes, onion and parsley.
  2. Add the mayonnaise and pepper powder and mix well.
  3. Season with pepper and set aside.
  4. Preheat barbecue to high heat.
  5. Cut each chicken breast in half widthwise and season well with the ingredients of your choice.
  6. Place the meat on the hot barbecue and reduce heat to medium.
  7. Grill for 3 to 4 minutes on each side or until fully cooked.
  8. Just before the chicken is ready, place the pancetta slices on the barbecue for a few seconds only so they become crispy and reduce heat to low.
  9. Spread the mayonnaise mixture on the buns.
  10. Garnish each one with 2 chicken breast halves, crispy pancetta, a slice of cheese and spinach.
  11. Close the buns and place on the barbecue.
  12. Grill for a few moments, applying pressure with a spatula.
  13. Serve with seasonal vegetables.

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