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1
Special equipment: a panini maker, optional
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2
In a small bowl, add the apricot preserves and mayonnaise and stir to combine.
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3
Slice the Perfect Grilled Chicken into strips.
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4
To build the sandwich, spread both slices of bread with the apricot-mayonnaise spread.
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5
On one half, lay a slice of cheese, the chicken strips, sage, red onion slices and the second slice of cheese.
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6
Put on the top piece of bread and spread softened butter on both sides of the sandwich.
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7
Grill the sandwich in a hot panini maker until golden and crisp.
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8
(If you do not have a panini maker, you can grill the sandwich in a skillet, laying another heavy skillet on top of the sandwich to press it together.
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9
Turn to grill the other side in the same way.)
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10
Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container.
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11
Pound the chicken breasts to uniform thickness and add them to the marinade.
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12
Cover and marinate in the fridge for at least 8 hours.
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13
Heat a grill pan over medium-high heat.
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14
Grill the chicken in batches until golden brown on the first side, 4 to 5 minutes.
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15
Flip and cook until golden brown on the other side and cooked all the way through, another 4 to 5 minutes.
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16
Let the chicken cool.
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17
Transfer the chicken to freezer bags individually and in pairs, so it's easy to defrost the exact amount you need.
