CRISPY CHICKEN BACON CLUB SANDWICH

Around the 1980’s, we had the Monterey Chicken Sandwich (adding Swiss cheese to a grilled chicken sandwich). Now, Spicy Crispy Chicken sandwiches are the rage. We love them. However, not all of us like some of the fire-breathing, super spicy recipes that abound on the internet. Give me a little heat, and that’s it. And, this is it: a Crispy Chicken Bacon Club Sandwich with a whisper of heat by way of Frank’s Louisiana Hot sauce (thick Buffalo Wing Sauce) in the buttermilk. Wait! Don’t run away thinking you need a deep fryer…you don’t. This chicken breast is made like a chicken schnitzel cutlet, fried yes, but pounded very thin, Panko-breaded, and sautéed in a little oil in a non-stick skillet. Whew…that was a mouthful! And, it is built on a soft sandwich roll with plenty of cool, crispy shredded iceberg lettuce, tomatoes, bacon, and an easy-to-make garlic parmesan aioli. If any of this sounds good, then read on. It makes 2 sandwiches.

Ingredients:

• One 12 ounce boneless chicken breast, butterflied in half

• Kosher salt and black pepper

• 2 soft sandwich rolls

• 2 tbsp buttermilk

• 1 Egg

• 2 tbsp Frank’s Louisiana Hot Sauce

• 1/2 cup flour

• 1 cup Panko crumbs

• 1/4 tsp granulated laric

• 1/4 tsp onion powder

• 1/4 tsp paprika

• 1/4 tsp Kosher salt

• 1 egg, beaten with 2 tbsp Frank’s Louisiana Hot Sauce

• Canola oil

• Garlic Parmesan Aioli (recipe below)

• 4 slices cooked bacon

• 4 thin slices Swiss cheese

• Sliced tomatoes

• Shredded iceberg lettuce

Garlic Parmesan Cream sauce:

• 1/4 cup mayonnaise

• 2 tbsp olive oil

• 1 tsp lemon juice

• 1 small garlic clove, minced

• 2 tbsp grated parmesan

• 1/4 tsp fresh cracked black pepper

• Pinch of Kosher salt

Directions:

• Place all of the Garlic Parmesan Aioli in a small food processor and process until smooth. Place in a small bowl and refrigerate for at least 30 minutes.

• Set up 3 flat bowls for breading. In the first bowl, place 1/2 cup flour, 1/4 tsp granulated garlic, 1/4 tsp onion powder, 1/4 tsp paprika, and a pinch of Kosher salt and mix well. In the second bowl, place 1 egg beaten with 2 tbsp Frank’s hot sauce, and 2 tbsp buttermilk. In the third bowl, place 1 cup of panko crumbs and 1/4 tsp Kosher salt and mix well.

• Pound the chicken breast halves to 3/8 inch thick. Dredge each one in the seasoned flour and shake off the excess. Dip in the egg mixture and let the excess drip off. Then coat the breast with the panko crumbs. Place the breasts on a dry plate and get ready to fry them.

• In a medium skillet, heat about 1/4 inch of canola oil. When the oil has reached 350 degrees, fry the breasts until golden brown on each side and the internal temperature is 165 degrees. Drain on a wire rack over a sheet pan and build the sandwich immediately.

• To build the sandwich, grill the sandwich rolls until golden brown on a flat griddle.

• On the bottom bun, spread on some mayonnaise. Add the crispy chicken breast. Top with Swiss cheese if desired. Add cooked bacon then add sliced tomatoes. Add the shredded iceberg. Spread the garlic parmesan aioli on the top bun and place on the sandwich.