Chicken and Vegetable Paninis With Tarragon Mayonnaise

"very comforting."
 
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photo by Kim127 photo by Kim127
photo by Kim127
Ready In:
30mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Blend first 3 ingredients in bowl; season mayonnaise with salt and pepper.
  • Using meat mallet, flatten chicken breast halves in plastic bag to 1/2-inch thickness; cut chicken crosswise in half. Place on sheet of foil. Brush chicken with 1 tablespoon oil; sprinkle with half of garlic, then salt and pepper.
  • Place zucchini and onion slices on sheet of foil and brush with remaining 2 tablespoons oil; sprinkle with remaining garlic, then salt and pepper.
  • Prepare barbecue (medium-high heat). Grill chicken pieces until cooked through, about 5 minutes per side; transfer to work surface. Grill vegetables until softened slightly and charred, about 7 minutes per side for onion and 5 minutes per side for zucchini. Transfer to work surface.
  • Grill rolls until toasted, about 2 minutes per side. Spread tarragon mayonnaise on roll bottoms; top with 1 chicken piece, 1/4 of grilled vegetables, and 2 tomato slices. Cover with roll tops.

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Reviews

  1. One of my choices for the Spring 2007 PAC contest. Another winner from Karen in OC. Quick to put together and just wonderful tastes. I did double the onion, just for personal preference, and my panini lacked the tomato, but DH had them on his (just can't eat a raw tomato). The tarragon was perfect with the chicken. As an added benefit, no dishes to clean up! Thanks Karen!!!
     
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<p>I'm a Canadian in New England. Humidity is not my friend.</p>
 
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