Chicken Scarpariello & Provolone Panini

Slice 1 loaf of ciabatta bread into 3 equal sandwich-sized portions, then slice each portion horizontally to open them.

Shred the 600 g of leftover braised boneless skinless chicken thighs from Day 6 into bite-sized pieces.

Place the shredded chicken and 200 g of leftover scarpariello sweet and sour pepper mixture in a microwave-safe bowl and heat on high for 2 minutes, or warm them in a small skillet over medium heat for 3 minutes until just heated through.

To make the bittersweet glaze, add 25 g of granulated sugar to a small saucepan over medium heat. Cook without stirring, swirling the pan occasionally, for 4 to 5 minutes until the sugar melts and turns a dark mahogany color (reaching approximately 190°C to 204°C).

Immediately and carefully pour 60 ml of balsamic vinegar into the darkened sugar (it will steam and bubble vigorously). Whisk constantly over low heat for 1 to 2 minutes until the hardened caramel dissolves completely into the vinegar and forms a smooth, slightly thickened glaze, then remove from heat.

Assemble the paninis by spreading the warmed 200 g of pepper mixture onto the bottom halves of the sliced ciabatta. Top with the 600 g of warmed shredded chicken, then drizzle the warm bittersweet balsamic glaze evenly over the chicken.

Layer 150 g of sliced provolone cheese over the chicken, top with 50 g of fresh arugula, and close the sandwiches with the top halves of the ciabatta.

Spread 30 g of softened unsalted butter evenly across the outside tops and bottoms of the assembled sandwiches.

Heat a large, heavy skillet (such as cast iron) over medium heat. Place the paninis in the skillet, and place a second heavy skillet or a weighted baking sheet directly on top of the sandwiches to press them down.

Cook for 3 to 4 minutes per side, pressing down occasionally, until the ciabatta is deeply golden-brown and crispy and the 150 g of provolone cheese is completely melted. Slice diagonally and serve immediately.