1-pound boneless, skinless chicken tenders
¼. C. kosher salt
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
1 tsp. freshly ground black pepper
¼. C. spinach-basil pesto (recipe below)
½ c. roasted red peppers (recipe below)
8 oz. fresh mozzarella, sliced
In a pot, bring 8 cups water to a gentle simmer and salt heavily. (so it tastes like seawater) Add the thyme, rosemary, bay leaves, and pepper. Add chicken to the poaching liquid and simmer until done, about 15 minutes. Allow the chicken to cool in the liquid and remove when ready to use.
Preheat the sandwich press. Thinly slice the chicken and evenly distribute on each of 4 focaccias. Spread pesto on top of the chicken and top with the peppers and mozzarella. Top with focaccia top and place in the sandwich press. Close the lid and apply slight pressure. Cook without disturbing for 5-8 minutes.
Spinach-basil pesto
1 cup packed spinach leaves
1 cup packed basil leaves
1/4 cup grated Parmesan or Romano cheese
1 tsp. chopped garlic
1/3 c. extra-virgin olive oil
2 T. toasted pine nuts
Kosher salt, and freshly ground black pepper
Rinse the spinach leaves a few times until they have no sand left on them, and put them into a colander or strainer. Add the basil leaves and pour boiling water over them, making sure that they all get covered. Immediately submerge the spinach and basil in cold water. Once cool, squeeze the leaves to extract as much water as possible.
In food processor, combine all the ingredients and process until it becomes a smooth paste. Season generously with salt and pepper. Use immediately or store in the refrigerator for up to 5 days.
