Ingredients:
12 slices Boar’s Head FireSmith™ Flame Grilled Chicken Breast
6 tablespoonspesto (store-bought is fine)
12 ouncesmozzarella, sliced
12 sun-dried tomatoes
3 cupsarugula, washed
1 loaf of focaccia, about 9×13 inches
Kosher salt, to taste
Black pepper, to taste
Oil, as needed for pan
Directions:
Slice focaccia in half crosswise and cut into 6 sandwich-sized pieces.
Spread pesto on both sides of the focaccia.
On the bottom slice of focaccia, layer the Boars Head Flame Grilled Chicken breast. Top with about ½ cup arugula, 2 sun-dried tomatoes, and 2 slices of mozzarella per sandwich. Season the mozzarella with salt and pepper to taste. Top with another slice of focaccia. Repeat until you have 6 assembled sandwiches.
If you have time, place the sandwiches on a parchment-lined sheet tray. Top with another piece of parchment and a second sheet tray. Weigh down the tray with something heavy—a cast-iron pan or several large books should do the trick. Allow the panini to press for 10 minutes, or up to 1 hour.
Heat a griddle, cast-iron skillet, or large frying pan over medium heat. Coat with oil (about 1 tablespoon) and place the sandwiches in the pan, two at a time depending on the size of your pan, pressing down with a sandwich press. (If you don’t have a sandwich press, you can use a cast iron-pan as a weight.)
Cook the paninis on medium-low heat for 3 to 5 minutes, then flip and cook on the other side to crisp both sides of focaccia, 3 to 5 minutes more. The sandwich is ready when the mozzarella is melted and the bread is golden brown, about 6 to 10 minutes. Cut in half and eat immediately.