Chicken Florentine Panini

• 1 tablespoon olive oil, divided
• Cooking spray
• 3 garlic cloves, thinly sliced
• 2 cups fresh baby spinach
• 1 (12-ounce) round rosemary and onion focaccia
• 1/2 cup bottled roasted red bell peppers, drained and thinly sliced
• 2 cups chopped cooked chicken breast (about 10 ounces)
• 3 (1-ounce) slices light provolone cheese
• 2 tablespoons red wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. Preheat oven to 350u0b0.
2. Heat 1/2 teaspoon oil in a large nonstick skillet coated with cooking spray over medium heat. Add garlic; saute 2 minutes. Stir in spinach; cook 4 minutes or until spinach wilts and liquid is absorbed.
3. Cut focaccia in half horizontally using a serrated knife; place bottom layer, cut side up, in a 12-inch ovenproof skillet. Arrange spinach mixture, bell pepper, chicken, and cheese evenly over bottom half of focaccia.
4. Combine remaining 2 1/2 teaspoons olive oil, vinegar, salt, and pepper in a small bowl; stir well with a whisk. Drizzle oil mixture evenly over cut side of focaccia top. Cover sandwich with top half of focaccia. Cover pan with foil.
5. Place a 10-inch cast iron skillet on top of foil; wrap handle of pan with foil. Bake at 350u0b0 for 15 minutes or until cheese melts. Cut sandwich into 6 wedges.

olive oil, cooking spray, garlic, baby spinach, rosemary, red bell peppers, chicken, light provolone cheese, red wine vinegar, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/chicken-florentine-panini (may not work)