Pesto Chicken Parm Sandwich

Name: Pesto Chicken Parm Sandwich
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Ingredients: For the Chunky Tomato Sauce; 1 can San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt; 4 garlic cloves; 1 tablespoon olive oil; 1-2 teaspoons crushed red pepper; 1 pinch sugar; Kosher salt to taste; For the Chicken Cutlets; 1 cup olive oil; 4 boneless skinless chicken breasts; Kosher salt and freshly ground black pepper to taste; 1 cup bread crumbs; 1/3 cup Parmesan cheese; 1/3 cup all-purpose flour; 2 large eggs; For the Pesto; 1/2 cup grated Parmesan cheese; 1/3 cup pine nuts; 1-2 garlic cloves; Juice of one lemon; 3 cups basil leaves; 1/2 cup olive oil; Kosher salt to taste; To Assemble; 8 ounces fresh mozzarella cheese; 4 Ciabatta bread

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Serves:

4 people

Prep Time:

20 minutes

Cook Time:

45 minutes

This decadent sandwich is packed with flavor thanks to a simple homemade pesto and a spicy, chunky tomato sauce. Tuttorosso San Marzano Style Hand Crushed Tomatoes provide the perfect texture for the sauce that cooks down until thickened- meaning it'll stay put on your sandwich where it belongs! You're welcome to substitute your favorite store-bought pesto here, but the recipe provided here is great to learn and have in your back pocket to use on everything from pasta to pizza to grilled cheese! @lisathompson @thefeedfeed

Ingredients

Copy Ingredients

For the Chunky Tomato Sauce
1 can Tuttorosso® San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt
4 garlic cloves, peeled & roughly chopped
1 tablespoon olive oil
1-2 teaspoons crushed red pepper, or chopped Calabrian chiles, optional
1 pinch sugar, optional
Kosher salt to taste
For the Chicken Cutlets
1 cup olive oil, for frying (neutral oil)
4 boneless skinless chicken breasts, about 1/4" thick
Kosher salt and freshly ground black pepper to taste
1 cup bread crumbs, gluten free if necessary
1/3 cup Parmesan cheese
1/3 cup all-purpose flour, gluten free if necessary
2 large eggs, beaten
For the Pesto
1/2 cup grated Parmesan cheese
1/3 cup pine nuts, or walnuts or pistachios, raw
1-2 garlic cloves, peeled
Juice of one lemon
3 cups basil leaves, fresh leaves picked from stems (about 4 oz)
1/2 cup olive oil
Kosher salt to taste
To Assemble
8 ounces fresh mozzarella cheese, sliced
4 Ciabatta bread, or hero rolls, gluten free if necessary

Instructions

Make the Chunky Tomato Sauce

Bring Tuttorosso San Marzano Style Hand Crushed Tomatoes, chopped garlic, olive oil, and red pepper flakes to a boil in a medium pot, then reduce heat and simmer, stirring often, for about 35 minutes. (Sauce can be made up to 5 days in advance and stored in refrigerator.)

Bread and Fry the Chicken

Meanwhile, heat enough neutral vegetable oil in a large skillet to cover about 1/2", over medium heat.
Lay chicken breast slices on a clean work surface and pat dry with paper towels. Season liberally with kosher salt and black pepper.
Stir breadcrumbs and grated parmesan cheese in a shallow dish until combined.
Dredge chicken in a light but thorough coating of flour, then dunk into beaten egg, letting access run off into the bowl. Dredge in breadcrumbs and set aside on a plate while you bread the rest.
Sprinkle a tiny pinch of breadcrumbs into the hot oil to make sure they sizzle immediately. Fry chicken breasts for about 7 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil and keep warm until ready to serve.

Make the Pesto

Add grated parmesan cheese, walnut or pine nuts, garlic, and lemon juice to the bowl of a food processor and puree until smooth, scraping down sides of the bowl as needed. Add basil and olive oil and pulse just until smooth, being careful not to over-process. Pesto can be made 2 days in advance stored in an airtight container topped with a tablespoon or two of olive oil to help seal in the freshness.

Assemble Sandwiches

Spread a layer of pesto on each half of bread, then top with chicken and a few spoonfuls of chunky tomato sauce. Top with mozzarella cheese and top bun. Heat in a hot oven for about 10-15 minutes, until cheese is melted. Serve and enjoy with extra tomato sauce on the side for dipping.

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Pesto Chicken Parm Sandwich

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