During the summer months when the sun doesn't set until later, dinnertime can sneak up on you. Thankfully, Marlow's Tavern has a stay-cool menu of dishes and
drinks and nine locations - including the newest location in Dunwoody. Always a
good neighbor, Marlow's Tavern is glad to share its recipe for grilled chicken
panini, a simple summer classic that will get dinner on the table fast and keep
the cook cool as a cucumber.
Marlow's
Tavern Grilled Chicken Panini
Serves
2
Ingredients:
1 loaf focaccia
bread
2 grilled chicken
breasts
4 slices fresh
mozzarella
2 tbsp. basil aioli
(see recipe below)
2 sliced fresh Roma
tomatoes
1/2 cup fresh
spinach
Method:
Evenly season each
chicken breast with salt and pepper and grill chicken breasts until cooked
through. Cut focaccia loaf in half to make two sandwiches. Spread both sides of
each sandwich with one tablespoon of basil aioli. Build each sandwich from the
bottom up, layering the ingredients in the following order: ¼ cup spinach,
tomato slices, grilled chicken and two mozzarella slices. Place sandwich in
panini press for 60 seconds or until lightly toasted. Alternatively, grill in a
hot skillet until toasted and heated through.
Basil
Aioli
Ingredients:
12 fresh basil
leaves
½ tsp. garlic,
chopped
1 scallion,
chopped
1/8 cup olive oil
1 cup
mayonnaise
Salt and pepper
Method:
Place all
ingredients (except for mayonnaise) into blender or food processor and blend on
high speed until puréed. Place
puréed mixture into a
mixing bowl and fold in mayonnaise until combined.
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