In 2010, I was asked to participate in a pop-up at the US Open Tennis Championships. A few chefs, including me, were asked to make a dish. This sandwich was my contribution, and one that was well received by the fans and the press alike. In this version, I use chicken from my Whole Poached Chicken with Spring Vegetables, a recipe inspired by the first meal I cooked for my wife before we were married.
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Directions
For the aïoli: To a food processor add the egg yolks, garlic cloves, lemon juice and a pinch of sea salt. Process until well combined. With the motor running, drizzle in the olive oil until the mixture is thick and the yolks and oil are emulsified.
Next, for the pesto: To a food processor add the basil leaves, poblano chiles, spring onions, 3 tablespoons of olive oil and salt. Process to combine. With the motor running, drizzle in the 3/4 cup olive oil and process until the pesto comes together.
For the panino: In a bowl toss together the baby spinach and 1/2 cup of the pesto.
Slice the focaccia in half lengthwise. Slather each cut side with aïoli and then pesto on top of that. Layer one of the sides with chicken, fontina and spinach and top with the other half. Place a large cast-iron skillet over medium heat. Add the butter. Once melted, add the sandwich (cut to fit in the skillet if necessary and cook in 2 batches). Top with another large cast-iron skillet to weigh it down. Cook for about 5 minutes, flip and cook until the cheese is melted, the sandwich is compressed and the crust is golden brown, about 5 minutes longer. Cut into smaller sandwiches and serve hot.
Whole Poached Chicken with Spring Vegetables:
Yield:6 servings
Bring the broth and water to a boil in a large Dutch oven with a tightly fitting lid, then reduce to a simmer. Season with a pinch of sea salt and add the parsley, bay leaves and cloves.
Season the chicken with salt and pepper and add it to the pot. Add the mushrooms, spring onions, garlic, tamarind, ginger, lemon, chile, vanilla pod and olive oil. Cover and place the pot in a wood oven or in a preheated 425-degree-F oven until the internal temperature of the chicken registers 165 degrees F on an instant-read thermometer, 45 minutes to 1 hour.
Remove the pot from the oven. Remove the chicken and carve it. Add the spinach to the broth. Add the carved chicken back to the pot. Add butter and stew off the heat for all the flavors to marry, 5 to 10 minutes. Remove and discard any aromatics like the vanilla pod or tamarind pod if you like, then ladle into bowls and serve hot.
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