Chicken Panini with Guacamole and Chili Mayonnaise


Preheat the BBQ

Other flavoured mayonnaises could include pesto, mustard, garlic, lemon juice, chopped green onions, ginger, etc.


4 boneless skinless chicken breasts

olive oil

salt and pepper


2 ripe avocados

2 Tbsp red onion, finely chopped

1/2 cup plum tomato, finely chopped

2 Tbsp lime juice

Chili Mayonnaise

1 cup parsley, coarsely chopped

1 Tbsp olive oil

1 tsp chili flakes

1/2 tsp paprika

1/4 cup Hellman’s mayonnaise

1/4 cup plain yogurt

4 ciabatta, demi-baguette, or buns

Makes 4 sandwiches


Toss chicken with olive oil, season with salt and pepper.

Grill for 4-5 minutes per side, until cooked through.

Set aside.


Mash avocado in a bowl. Add onion, tomato and lime juice.

Stir until combined. Set aside in the refrigerator.


Combine parsley, olive oil, chili flakes and paprika in a food processor. Pulse a few times to combine. Add mayonnaise and yogurt. Process until parsley is finely chopped. Season with salt to taste.

To assemble, slice ciabatta open. Generously spread one cut side with mayonnaise and the other with guacamole.

Slice chicken and pile into the middle of the sandwich.

Brush a non-stick skillet with oil. Add sandwiches to the heated skillet and top with another heavy skillet. Turn the sandwiches when one side is browned to brown the other side (about 5 minutes).

Source:  Lucy Waverman, The Globe and Mail, August 3, 2011