California Avocado-Rosemary Chicken and Pancetta Panini

Ingredients

• 6 boneless and skinless chicken breast halves
• olive oil, as needed
• 2 tsp finely chopped fresh rosemary
• 3 cloves garlic, chopped finely
• 1 California avocado
• 1 tbsp lemon juice
• 1 tsp finely chopped lemon zest
• salt, as needed
• pepper, as needed
• 3 tbsp mayonnaise
• 12 pieces focaccia, about 4" x 5" each
• 2 medium tomatoes, sliced
• 6 slices (rounds) pancetta (Italian bacon), fried crisp. Two to three slices of bacon may be substituted for each slice of pancetta.
• arugula leaves as needed

Procedures

1. Pound each chicken breast half to an even thickness, about ⅜".
2. To pound chicken, put 1 breast half between two pieces of plastic wrap.
3. Pound with mallet or the flat side of a french knife to desired thickness, repeat with remaining chicken.
4. Lightly coat each piece with olive oil; rub each with some of the rosemary and garlic.
5. Marinate in the refrigerator for at least 3 hours or up to 12.

To prepare sandwiches

1. Roughly mash avocado; stir in lemon juice and zest; reserve.
2. Season chicken with salt and pepper.
3. In a frying pan lightly filmed with olive oil, pan-grill chicken until just firm to the touch, 2 to 3 minutes per side; reserve.
4. Spread a generous tablespoon of the avocado mixture on 6 pieces of focaccia; spread ½ tablespoon mayonnaise on remaining pieces of focaccia, mayonnaise-side down.
5. Lightly film a large, hot frying pan with olive oil.
6. Pan grill sandwiches, lightly pressing down on each with a spatula, as they cook, until focaccia is browned on the bottom.
7. Turn; repeat procedure.
8. Cut each sandwich in half diagonally.