Chicken Panini with Gruyère, Tarragon and Artichoke Spread
Our ’wichcraft artichoke spread perks up the taste of these grilled chicken and Gruyère sandwiches, which get a hint of herbal flavor from fresh tarragon. For the perfect accompaniment, serve homemade sweet potato chips (see related recipe at left).
Ingredients
- 2 Tbs. olive oil, plus more for brushing
- 1 tsp. finely chopped fresh tarragon
- 2 boneless, skinless chicken breasts, each about 10 oz., tenders removed, breasts butterflied and cut in half
- Kosher salt and freshly ground pepper, to taste
- 8 slices sweet batard, each cut on the bias about 1/2 inch thick
- 1/2 cup ’wichcraft artichoke spread
- 4 oz. Gruyère cheese, shredded
- 1 oz. arugula
Directions
Preheat an electric panini press on the “sear” setting according to the manufacturer’s instructions.
In a bowl, stir together the 2 Tbs. olive oil and the tarragon. Add the chicken breasts and stir to coat. Season the chicken on both sides with salt and pepper.
Place 2 of the chicken pieces on the preheated panini press, close the lid and cook until the chicken is cooked through, 3 to 4 minutes. Transfer to a plate. Repeat to cook the remaining chicken. Wipe off the panini press with paper towels and adjust to the “panini” setting.
Brush one side of each bread slice with olive oil. Turn the slices over and spread each with 1 Tbs. artichoke spread. Sprinkle the cheese on 4 of the slices, dividing evenly, and top each with 1 piece of chicken. Top each sandwich with one of the remaining bread slices, oiled side up.
Place 2 of the sandwiches on the panini press, close the lid and cook until the cheese is melted, 5 to 6 minutes. Transfer the sandwiches to a cutting board. Repeat to cook the remaining sandwiches. Open the sandwiches and arrange the arugula over the chicken. Close the sandwiches, cut them in half and serve immediately. Serves 4.
Williams-Sonoma Kitchen.