Season the chicken breasts with salt and pepper, sear on both sides in a frying pan with olive oil and finish cooking in the stove at 160 °C for another 10 minutes.
Let cool and cut into thin slices.
Mix the egg yolks with the mustard and lemon juice in a bowl with as thin a rim as possible. While stirring constantly, pour in the oil until the desired consistency is reached. Season the mayonnaise heavily with salt and freshly ground pepper and stir in the herbs.
Cut the panini in half horizontally and spread with mayonnaise, place one or two lettuce leaves and the sliced chicken breast on top.
Drizzle with mayonnaise and cover with the second half of the pannini.
Preparation Tip:
Instead of the chopped lettuce, arugula also goes great in the panini.
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