Recipe courtesy of Sfera Sicilian Street Food
Recipe courtesy of Sfera Sicilian Street Food
Episode:
African, Sicilian and Sausage
Red Pepper Pesto Sandwich
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- Level: Intermediate
- Total: 10 hr 55 min (includes brining time)
- Active: 1 hr 15 min
- Yield: 6 servings
- Level: Intermediate
- Total: 10 hr 55 min (includes brining time)
- Active: 1 hr 15 min
- Yield: 6 servings
Ingredients
Focaccia:
Roasted Chicken:
Red Pepper Pesto:
Basil Pesto:
Sandwich:
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Directions
Special equipment:
a pizza stone or steel- For the focaccia: Spray a 9-by-13-inch metal baking pan with the cooking spray. Drizzle about 2 tablespoons olive oil in the bottom of the pan. Set aside.
- In the bowl of a stand mixer, add the warm water, yeast, olive oil, flour and salt in that order. Mix with the paddle attachment until a thick, batter-like dough forms. Be sure to scrape the bowl for dry pockets and lumps. "Pour" the dough into the prepared pan and let proof (rise) until the batter reaches the edges of the pan and has risen about halfway up the side and looks puffy and risen, about 1 hour.
- Meanwhile, preheat the oven with a pizza stone or steel on the middle rack to 375 degrees F for at least 30 minutes.
- Use wet hands to make finger-shaped indents all over the top of the dough. Drizzle with the olive oil, then top with the Italian seasoning and flakey salt and allow to proof for about 20 minutes more. Bake until golden brown and an instant-read thermometer reads 205 degrees F, 28 to 32 minutes. Transfer to a cooling rack and let cool completely, at least 2 hours. Cut into 6 equal pieces, then split each piece to make a top and bottom for a sandwich.
- For the roasted chicken: Trim the excess fat and collagen from the chicken. Place the chicken on a cutting board and cover with a piece of plastic wrap. Using a meat pounder or heavy skillet, pound the thick end of each piece of chicken until it is uniform in thickness, about 3/4-inch.
- In a large container, whisk together the cold water, salt, sugar and garlic until the salt and sugar are completely dissolved. Add the chicken and let brine, refrigerated, for 8 to 24 hours.
- Preheat the oven to 350 degrees F.
- Line a rimmed baking sheet with parchment paper and place a cooling rack inside. Spray the rack with the nonstick spray. Lay the brined chicken out on the rack with the larger sides facing out. Cover with another piece of parchment paper, then cover tightly with foil. Roast the chicken until it registers 160 degrees F on an instant-read thermometer, about 20 minutes. Remove from the oven and let rest at least 10 minutes or up to 20 minutes.
- For the red pepper pesto: In a 10-inch skillet, heat the olive oil over medium-high heat. Add the breadcrumbs and toast to a light golden brown, about 3 minutes. Add the garlic and continue to toast until the garlic develops a toasted scent and the breadcrumbs toast to a rich golden brown, about 1 minute more. Add to a food processor, along with the red peppers, almonds, vinegar, salt and smoked paprika. Pulse five to seven 5-second pulses, scraping down as needed. Check the texture, then pulse as needed to get a spreadable consistency with very small pieces of almonds. Taste and adjust the seasoning with salt and more sherry vinegar as needed.
- For the basil pesto: Set a colander in a large bowl of ice water, ensuring that no ice goes into the colander.
- Bring an 8-quart pot of water to a rapid boil. Using a spider, blanch the basil for 15 seconds in the boiling water, then place the basil immediately into the colander with the cold water. Remove the colander and drain well.
- In a clean kitchen towel, press the basil with your hands, extracting as much water as possible. Add to a food processor, along with the breadcrumbs, Parmesan, salt and pepper. Pulse in three to five 5-second pulses, scraping down as needed. With the food processor running, slowly add the oil in a steady stream until the mixture is a bright green color.
- For the sandwich: Pull the roasted chicken into bite-size chunks along the natural grain. Add the red pepper pesto and mayonnaise and mix to combine. Taste and adjust the seasoning with salt and pepper.
- Open a split piece of focaccia. Spread the basil pesto along the top from edge to edge. Using your hands, spread the chicken along the bottom piece from edge to edge. Top with the arugula and close the sandwich. If desired, brush some olive oil on top of the sandwich and toast in a panini press until warmed through and toasty. Repeat to make more servings.
