CALIFORNIA AVOCADO, ROSEMARY CHICKEN, AND PANCETTA PANINI

6 boneless and skinless chicken breast halves
Olive oil, as needed
2 tsp finely chopped fresh rosemary
3 cloves garlic, chopped finely
FOR THE SANDWICHES:
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 4x5-inches 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

Pound each chicken breast half to an even thickness, about 3/8-inch. To pound chicken, put 1 breast half between two pieces of plastic wrap. Pound with mallet or the flat side of a French knife to desired thickness, repeat with remaining chicken.

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

Marinate in the refrigerator for at least 3 hours or up to 12.

TO PREPARE SANDWICHES:
Roughly mash avocado; stir in lemon juice and zest; reserve.

Season chicken with salt and pepper.

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.

Spread a generous tablespoon of the avocado mixture on 6 pieces of focaccia; spread 1/2 tablespoon mayonnaise on remaining pieces of focaccia, mayonnaise-side down.

Lightly film a large, hot frying pan with olive oil. Pan grill sandwiches, lightly pressing down on each with a spatula, as they cook, until focaccia is browned on the bottom.

Turn; repeat procedure.

Cut each sandwich in half diagonally.

Servings: 6