Chicken Panini with Gruyère Tarragon and Artichoke Spread
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
Instructions
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