Rosemary Chicken, Avocado and Pancetta Panini

Ingredients

 * 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
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.