California Avocado, Rosemary Chicken and Pancetta Panini

Food Service Search Staff

INGREDIENTS:24 boneless, skinless chicken breast halves, about 5 oz. each
as needed, olive oil
3 Tbsp. finely chopped rosemary
12 cloves garlic, chopped finely
6 California Avocados
1/3 cup lemon juice
as needed, salt
as needed, pepper
48 pieces focaccia, about 4x5 each
3/4 cup lemon aioli (recipe follows)
6 tomatoes, thinly sliced
24 slices (rounds) pancetta, fried crisp*
as needed, arugula leavesDIRECTIONS:For lemon aioli:
stir 1 Tbsp. finely chopped lemon zest into 1 ½ cups aioli. Let stand 1 hour to marry flavors.

Pound chicken breast halves to even thickness, about 3/8 inches. Lightly coat each piece with olive oil; rub each with some of the rosemary and garlic. Marinate for 3 hours.

Just before service, roughly mash avocado, stir in lemon juice and 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 ¼ cup avocado mixture; spread 1 piece with ½ Tbsp. lemon aioli; reserve. Layer avocado with sliced tomato to cover, 1 piece chicken, 1 slice pancetta and arugula leaves to cover. 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 on the bottom. Turn; repeat procedure. Cut in half on a diagonal.

*Two thick slices of bacon, fried, can be substituted per sandwich.SERVINGS:24 sandwichesPHOTO CREDIT:Photo Credit: CALIFORNIA AVOCADO COMMISSION