Chicken Club Panini
- 4 thin sliced chicken cutlets
- 3 T. garlic flavored oil
- 1 tsp. dried Italian seasoning
- kosher salt and pepper
- 1/2 c. light mayo
- 1 c. arugula
- 8 slices sourdough bread
- 8 slices thick cut bacon, cooked
- 4 slices provolone cheese
- 4 slices sharp cheddar
- 1/2 c. Major Grey's chutney
- EVOO, margarine or butter for grilling
- optional: lettuce and tomato
Mix together garlic flavored oil and Italian seasoning. Marinate chicken cutlets in this mixture for at least one hour, up to 8 hours. When ready to cook, remove from marinade, and season both sides of chicken with salt and pepper. Cook on a grill pan or saute pan for 5 minutes per side. Remove to plate and set aside.
To make arugula mayo., combine the mayo and arugula in a blender or food processor. Blend 15 - 20 seconds until all arugula is mixed into mayo. Season to taste with salt and pepper. Set aside.
Preheat a grill pan over medium heat (or a regular saute pan).
To assemble sandwiches, lay out 4 slices on bread. Spread one side with chutney. Then pile on chicken, bacon, cheeses, tomato and arugula (if using). Top with the second slice of bread that has been spread with the arugula mayo.
Brush the outside of the bread with EVOO. Place in pan and put panini press on top. If you don't have a panini press a heavy pan will do. Press down on the sandwiches. Cook 2 - 3 minutes per side.