Chicken Parm Sandwich
Is there anything more delicious than a really great sandwich?
This tender chicken parmesan sandwich with crispy chicken, homemade tomato sauce, melted mozzarella, and a garlicky pesto Mayo all loaded together on soft squishy buns that have been lightly toasted has to be one of my current favourites.
The pesto is the addition that you never realized you were missing! It blends with the other flavors so well and adds a wonderful pop of brightness to every bite.
- Yield: Serves 4
2 shallots, finely chopped
2 garlic cloves, crushed
400g tinned tomatoes Tomatoes
100g Parmesan, (and the rind for added umami)
Handful of fresh basil (don’t waste the stalks, we can use them too)
2 tbsp pesto – (you can use store-bought but I would suggest from the fridge section not jarred – it tastes so much better!
2 tbsp mayo
2 free-range chicken breasts
100g plain flour
100g panko breadcrumbs
120g mozzarella, sliced
2 brioche buns
Vegetable oil, for frying
NB: This will make excess tomato sauce but it freezes beautifully and will be great tossed through some pasta for an easy weeknight supper.
Add a good glug of olive oil to a saucepan, along with the chopped shallots and garlic. Add the chopped tomatoes, parmesan rind and the basil stalks. Bring to a simmer, reduce the heat and cook for 15-20 mins until reduced. Season with salt and pepper.
Mix the fresh pesto with the mayonnaise. Season with salt and mix to combine.
Now for the chicken. Butterfly each breast, cover with a sheet of baking parchment and bash with a pan until you have an even thickness.
Now pop your flour, beaten eggs and breadcrumbs in 3 separate bowls. Season the flour with salt and pepper.
Pass each breast through the flour, dusting off any excess and place it into the egg, coating both sides. Allow any excess to run off before coating it in the breadcrumbs. Reserve on a tray and repeat with the remaining chicken.
Preheat the grill to 200°C
Fry the chicken in a frying pan on medium heat in a generous glug of vegetable oil until golden and cooked through. Keeping it on medium ensures a golden crust with the chicken fully cooked through. Place on a baking tray once cooked. Top each chicken breast with a spoon of tomato sauce, a few slices of mozzarella and some grated parmesan.
Pop it under the grill until the mozzarella is melty.
To assemble, add another spoonful of tomato sauce to the bottom toasted bun. Top with the chicken and a few basil leaves. Add a tablespoon of the pesto mayo on the top.