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1
Preheat the oven to 375 degrees F.
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2
Pat the chicken dry with paper towels.
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3
Rub the exterior and cavity liberally with the olive oil.
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4
Sprinkle with salt and pepper.
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5
Stuff the cavity with the garlic, carrots, celery stalk, lemon, onion and thyme.
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6
Tie the legs tightly with kitchen twine and fold the wing tips under the breasts.
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7
Place on a roasting rack in a deep pan and into oven.
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8
Roast until a digital read thermometer registers 165 degrees F and the juices run clear, about 1 1/2 hours.
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9
Remove and cool.
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10
Once cooled enough to handle, remove the meat from the bones.
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11
Shred against the grain with two forks.
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12
Cool completely.
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13
Whisk the mayonnaise, cream cheese and lemon juice in a large mixing bowl for about 30 seconds.
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14
Add the chicken, diced celery, grapes and apples.
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15
Toss to evenly coat.
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16
Fold in the walnuts, parsley and tarragon until thoroughly incorporated.
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17
Season with salt and pepper.
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18
To assemble, use a preheated panini press on the highest setting.
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19
If unavailable, bring the oven to 400 degrees F and use two cast-iron skillets to form a press.
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20
Cut the focaccia quarters in half with a sharp serrated knife and arrange on a prep surface.
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21
Spoon about 1 1/4 cups of the chicken salad onto each bottom half.
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22
Replace the top half.
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23
Place onto the press and crisp until the bread is golden on both sides, 3 to 5 minutes.
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24
If using skillets, place the sandwich into the bottom pan, place the second skillet bottom on top of the sandwich and crisp, flipping halfway through the cooking process.
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25
To serve: Remove the sandwiches from the press or oven to a prep surface.
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26
Cut in half diagonally with a sharp serrated knife and arrange on serving plates.
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27
Enjoy immediately.
