Chicken, Tomato, Spinach and Fontina Panini with Avocado Aioli
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Recipe type: Sandwich
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
How can somethng so simple be so amazing! A warm, toasty panini with perfectly cooked chicken, garden fresh tomato slices, creamy fontina cheese and fresh spinach leaves with an avocado aioli! You don't have to use a panini maker, I don't have one, just put a heavy object on the sandwich and use your skillet, I use a brick covered with foil. However you do it, you'll love this quick, easy, scrumptious sandwich!
Ingredients
  • 2 boneless, skinless, chicken breasts
  • 1 large or 2 medium garden fresh tomatoes, sliced
  • 4 oz of Fontina cheese, sliced
  • baby spinach leaves
  • 2 ciabatta, sourdough, or focaccia rolls, split
Aioli
  • 1 large ripe avocado
  • 2 heaping Tbs of mayo
  • 2 cloves of garlic, grated
  • 2 tsp of fresh lemon juice
  • salt & pepper to taste
Instructions
  1. Start by cooking your chicken breasts; if they seem too thick, pound them a little thinner with a mallet or heavy object, then heat 1 Tbs of olive oil in a heavy skillet over high heat, cast iron if you have one, season the chicken with salt & pepper and cook for about 3 - 4 minutes on each side depending on thickness. You can either slice them or use them whole.
  2. To make the aioli, just add all the ingredients in a small bowl and mash with a fork until blended
  3. To assemble, spread both sides of the bread with the aioli, top the bottom bun with tomato, chicken, fontina and spinach and put the top bun on.
  4. Place in a buttered or greased skillet or panini maker, if using a skillet, place a heavy object on top of the sandwich. (I use a brick covered with foil) and grill on each side for about 4 minutes. All done!
Recipe by Cabin In The Woods at https://cabininthewoodsblog.com/chicken-tomato-spinach-and-fontina-panini-with-avocado-aioli/