• 1/2 lemon, juiced
• 3 cups of mayo
• 5 basil leaves, finely chopped
• 1 tablespoon of garlic, finely minced
• Kosher salt, to taste

• 6 boneless chicken breasts
• 1 cup olive oil
• 1 teaspoon white wine vinegar
• 1 1/2 lemons, juiced
• 1 teaspoon granulated garlic
• 2 pinches kosher salt
• 1 teaspoon Italian seasoning

• 1 1/2 cups Parmesan cheese
• 1 teaspoon granulated garlic
• 1 pinch kosher salt
  
• I loaf of sliced sourdough bread
  
• 3 vine-ripened tomatoes, sliced
• 6 slices of provolone cheese
• 6 slices of mozzarella cheese

Panini press or George Foreman grill **

1. Spread:
   Combine the juice of 1/2 lemon, mayo, basil, and garlic. Stir until it is smooth and consistent; add kosher salt to taste. (You probably won't use all of the spread; refrigerate remainder for future use.)
2. Chicken / Marinade:
   With a mallet, lightly pound chicken breasts to tenderize them.
   
   With a whisk, mix together 1 cup of olive oil, 1 teaspoon of white wine vinegar, the juice of 1 1/2 lemons, 1 teaspoon granulated garlic, 2 pinches of kosher salt, and 1 teaspoon Italian seasoning. Spread marinade over chicken until evenly coated; set aside for 45 minutes to marinate.
   
   After marinating for 45 minutes, grill on BBQ. When done, allow to cool slightly, then place palm flat across the top of a chicken breast and slowly slice horizontally and evenly across the middle, to create 2 equal halves, each about 1/2"-3/4" thick, which will both go to one sandwich. Repeat with remaining 5 chicken breasts.
3. Dry rub:
   Combine 1 tablespoon of granulated garlic, 1 pinch of kosher salt, and 1 1/2 cups Parmesan cheese.
4. Sandwich assembly:
   Slice tomatoes. With olive oil cooking spray, coat one side of each piece of bread and sprinkle with dry rub. Place dry rub side grill-side down and apply spread to remaining side. Stack chicken, tomato slices, basil leaves, along with one piece of mozzarella and of provolone for each sandwich. Do the same to the other piece of bread and place on top. Close panini press or George Foreman grill and allow to cook for 2-3 minutes. Repeat for remaining 5 sandwiches.
   
   ** If you don't have one of these grills, you can make this by cooking in a frying pan (or on the bbq grill), weighted down by a heavy pan (such as cast iron), and then flipping and grilling the other side. If doing on the bbq, be careful to watch your time and not let them burn!