Step 1

Preheat an electric panini press on the “sear” setting according to the manufacturer’s instructions.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Williams-Sonoma Kitchen.