From Focaccia to Panini

Mike, here.  Golly, but days off are very productive blog days.  Or, rather, they can be.  

So, during my last post (earlier today) about making Gluten Free focaccia bread, I spoke about turning the focaccia Kelly made into a sandwich, preferably a panino or two.  And that's exactly what Kelly did.  And I took pictures.

Start by slicing your focaccia bread the long way, preferably with a serrated and/or bread knife:

Pizza spice flavor on the left, pesto on the right

Meanwhile, preheat your infernal machine, er...sandwich press:

We use a Griddler from Cuisinart

Saute a chicken breast:

Kelly sauteed it in more Williams-Sonoma pizza spice.  This is why we're almost out.  

Liberally schmear some pesto on the bottom piece of each sandwich:

Be generous - it's pesto, after all

 Add some sliced, fresh mozzarella:

Homemade is best, but we used store bought

 Add a half slice of prosciutto:

The pig is a magical creature

  Assemble:

We've got greens, but we'll add them later

 Grill-n-Squish:

Watch for the ooey-gooey goodness

 When cooked, open each panino up and add greens:

I believe these were Olivia's Organic Spring Mix

Reassemble, and cut in half, then spread apart and go "Ooh":

This is mine, from the pesto side

And "Aah":

This is Kelly's from the pizza-spice side

Artfully arrange each panino for the money shot:

I'm no food stylist, but that looks good enough to eat

 Then consume:

*BRAAAAAAAAP*

 And that was that.