Grilling time: 40 minutes Grilling method: direct heat
Grill temp.: High (450° F - 650° F) followed by low (225° F - 250° F)
Servings: 6 Preparation time: 10 minutes
Special Equipment: a baking stone, foil covered bricks, cast iron skillet that will fit in your grill, or any other such item that can be used to press your panini while they grill
3 chicken breasts halved 'fillet' style
6 slices of smoke gouda cheese
12 slices of italian bread
6 oz fresh spinach
1 tbs olive oil
a second, seperate tbs olive oil
4 tbs mayo
2 tbs dijon mustard
1 tbs honey
1/4 tsp chili powder
enough kosher salt and black pepper to season to taste
Combine mayo, dijon mustard, honey, and chili powder in a medium bowl and set aside.
Place each chicken piece between two sheets of plastic wrap on countertop and smack with a heavy pan or skillet until flattened out. Using 1 tablespoon of olive oil, lightly oil each piece of chicken, lightly season both sides with salt and pepper, then grill over direct medium heat to an internal temperature of 165° F (approx. 8-10 minutes).
Once chicken is done, set grill to low heat (225° F - 250° F) to prepare for next step.
With the other tablespoon of olive oil, light brush ONE SIDE of each slice of bread. Place six slices of bread olive-oil-side-down on a platter or tray. Place 1 piece of chicken onto each of them, followed by a slice of smoked gouda, and some fresh spinach.
Take remaining 6 slices of bread and spread some of the your fresh honey-dijon sandwich spread onto the non-oiled side. Then place honey-dijon side down onto your six panini. Place your panini onto your grill over direct, low heat. Place your baking stone or other 'press' on top of your panini. Grill until side of bread facing heat is golden brown - about 3-5 minutes. Flip panini over, place weight back on top of your panini. Grill until second side is golden brown - about another 3-5 minutes.