The BEST Roasted Chicken and Apricot Panini

Sandwiches might just be my favourite food — especially when they’re layered with shaved meats, melted cheese, nutty arugula, and this faaabulous sweet and tangy apricot sauce!

This is Gemini’s poor reproduction of this amazing panini… my kitchen and dishes are simply not beautiful enough for food photography!

COMPONENTS

• Fresh focaccia bread —most flavours should work.

• Sliced gouda — brie would also be delicious.

• Shaved chicken or turkey — just a simple oven roasted style is best to let the sauce shine. Depending on the size of your sandwich, 75-100g of meat per sandwich is the perfect amount.

• Green apple — sliced thin on a mandolin.

• White onion — sliced thin on a mandolin.

• Arugula — washed and super dry.

• Sandwich sauce — 3 parts mayo, 2 parts apricot jam, 1 part siracha, combined. (The stiffer the jam, the better. Smuckers brand is quite stiff.)

INSTRUCTIONS

• Slice focaccia in half and hollow out both sides. This reduces the carb factor and helps your sandwich contents stay put! (Dry out those inner bread chunks and use them for bread crumbs!)

• Broil both sides (insides) until lightly toasted.

• Add a layer of gouda / brie to each side, and broil until cheese is bubbling.

• Add the sliced onions and apple to the bottom half.

• Drizzle 1/3 of your sauce over the onion / apple, then pile on the chicken / turkey.

• Drizzle another 1/3 of your sauce over the chicken / turkey, then pile on some arugula.

• Drizzle the remaining 1/3 of your sauce over the arugula, then close with your top half of your bread.

• Optionally grill the entire thing in a panini press, then cut sandwich in half or quarters as desired.

Enjoy these on their own for lunch, or with some fries / soup / salad for dinner!

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