Grilled Chicken Panini with Roasted Red Pepper Aioli


Serving Size 6


Roasted Red Pepper Ingredients
  • 1/2 cup Mayonnaise
  • 4 tablespoons SupHerb Farms Fusions® Rooasted Red Pepper Spread
Grilled Chicken Panini Ingredients
  • 6 Chicken breasts — grilled and sliced
  • 6 slices Fontina cheese
  • 24 wedges SupHerb Farms Fresh Frozen Tomato Roasted Wedge with Oil
  • 12 slices Sourdough bread
  • as needed Canola oil cooking spray



  1. Blend mayonnaise and SupHerb Farms Fusions® Roasted Red Pepper Spread in a small mixing bowl. Mix well.
  2. Preheat panini press.
  3. Spread 2 tablespoons of aioli on one slice of bread.
  4. Layer the bread with chicken breast, followed by 4 wedges of SupHerb Farms Fresh Frozen Tomato Roasted Wedge with Oil and a cheese slice. Top with a bread slice.
  5. Spray both sides of the sandwich with cooking spray.
  6. Grill for 4 minutes or until golden brown.
  7. Repeat this process for each sandwich.

Slice and serve warm.

Add unique global flavor across five menu items with one versatile ingredient.