Summer Chicken Parm Sandwich – Ayoh!
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Servings4
This Recipe Uses
Hot Giardinayo
2 bottle pack - $20
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Ingredients
Produce
- 12 ounces cherry tomatoes
- 3-ounce container basil
- 1 clove garlic
- 2 lemons
Pantry
- 2 tablespoons olive oil, plus more for toasting bread (sourced from my pantry)
- Kosher salt and freshly ground black pepper (sourced from my pantry)
- One loaf ciabatta (approx 16 oz)
- ⅓ cup all-purpose flour
- 1 bottle Ayoh Hot Giardinayo
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
Dairy
- 5-ounce container grated Parmigiano-Reggiano
Protein
- Two chicken cutlets (about 1 pound)
Instructions
1. Marinate tomatoes:
- Cut 12 ounces cherry tomatoes in half crosswise and add to a large bowl, along with 2 tablespoons olive oil and half of one (3-ounce) container basil. Finely grate 1 clove garlic into the bowl and season generously with salt and pepper. Stir to combine.
2. Toast bread:
- Preheat broiler with a rack positioned 5- to 6-inches below the heat source.
- Slice 1 ciabatta in half lengthwise. Drizzle with olive oil, season with salt and pepper, and transfer to the oven. Broil until the tops are golden, about 3-9 minutes, depending on the strength of your broiler.
3. Fry chicken:
- Set up a dredging station with 2 plates. Add ⅓ cup flour to the first and 1 cup panko to the third. Put a big squeeze (a few tablespoons) Ayoh Spicy Giardinayo in a small bowl. Add 1 tablespoon lemon juice, stir to combine, and grab a pastry brush.
- One at a time, dredge two large chicken cutlets first the flour, then with a brushing of the Ayoh mixture, and finally the panko, pressing and flipping to coat thoroughly.
- Fill a large Dutch oven with vegetable oil to a depth of ¼-inch and place over high heat. After a minute or so, add a pinch of panko in the oil; if it dances vigorously, the oil is ready.)
- Add the cutlets (be careful, as there will be some sputtering) and cover the pot partially with a lid. Fry, turning once, until exterior coating is deeply golden brown, about 7-9 minutes.
- Remove cutlets to a paper towel-lined plate. Sprinkle with salt and some of the grated parm.
4. Construct sando:
- Very generously slather both sides of the toasted ciabatta with Ayoh Spicy Giardinayo. Top with the cutlets, more parm, the marinated tomatoes and their juices, the remaining basil leaves, a big squeeze of lemon, and the top half of ciabatta. Cut sandwich crosswise into four pieces and serve.