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Rosemary Chicken, Avocado and Pancetta Panini

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Description Edit

Ingredients Edit

  • 24 5-ounce Boneless, skinless Chicken breast halves
  • olive oil - as needed
  • rosemary, finely chopped - as needed
  • 12 garlic cloves, finely chopped
  • 3 Pounds California avocados
  • 1/3 Cups lemon juice
  • salt and pepper - as needed
  • 48 Foccacia pieces (about 4" x 5" each)
  • ¾ Cup lemon aioli*
  • 3 Pounds tomatoes, thinly sliced
  • 24 Pancetta slices, fried crisp**
  • arugula leaves - as needed
  • *Stir 1 tablespoon finely chopped lemon zest into 1-1/2 cups aioli; let stand 1 hour to marry flavors.
  • **Two thick slices of Bacon, fried, may be substituted per sandwich.

Directions Edit

METHOD

Pound Chicken breast halves to even thickness, about 3/8-inch.

Lightly coat each piece with olive oil; rub each with some of the rosemary and garlic.

Marinate for 3 hours, refrigerated.

JUST BEFORE SERVICE

Roughly mash avocado; stir in lemon juice; reserve. Season Chicken with salt and pepper to taste. Grill Chicken until just firm to the touch, about 2 minutes per side; reserve.

PER ORDER

Spread 1 piece focaccia with 1/4 cup avocado mixture; spread 1 piece with 1/2 tablespoon lemon aioli; reserve. Layer avocado with sliced tomato, 1 piece Chicken; 1 slice pancetta and arugula leaves. Top with remaining piece of focaccia, aioli side down. Lightly film a hot frying pan with olive oil. Pan grill sandwich, lightly pressing it down with a spatula, until focaccia is browned. Turn; repeat procedure. Cut in half on diagonal.

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