8 slices multigrain bread or 4 individual foccacia breads
4 tbsps jalapeno or red pepper jelly
1 cup chopped or pulled cooked chicken
1 tart apple, thinly sliced (eg Granny Smith or Pink Lady)
4 slices Provolone cheese
Preheat indoor grill or Panini press.
Spread jalapeno jelly on four slices of bread (or split focaccias in half and spread jelly on the bottom halves). Top with chicken, apple slices, cheese and remaining slices of bread.
Grill until bread is toasted and cheese has melted. Serve warm.
If individual focaccia breads are not available, cut 4 pieces, about 4-5 inches square, from a larger focaccia bread.
Experiment with different fruit and cheese combinations like Anjou pear and brie, or apple and old Cheddar.