Difficulty Hard
Cook Time 1 hr+
Heat Medium 🌶🌶
Components 5 components
A sophisticated, Italian-inspired sandwich that balances sweet and tangy with creamy and savory elements. The thick, glossy balsamic reduction drapes across whipped goat cheese, roasted red peppers, and caramelized onions, while peppery arugula and fresh thyme add brightness and herbaceous complexity to this refined composition.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz boneless, skinless chicken cutlet1/2 cup buttermilk1 large egg1/4 cup all-purpose flour1/4 cup potato starch1 tablespoon chicken bouillon powder1 teaspoon dried thyme1/2 teaspoon garlic powder1/2 teaspoon salt1/4 teaspoon black pepper2 quarts (for heating) beef tallow or lard for fryingBalsamic Glaze 3/4 cup balsamic vinegar1.5 tablespoons brown sugarCaramelized Onions 1/2 medium yellow onion1 tablespoon unsalted butter1/8 teaspoon saltpinch black pepperWhipped Goat Cheese Spread 2 oz fresh goat cheese1 oz cream cheese, softened1/4 cup feta cheese, crumbled3 cloves roasted garlic cloves, mashed3 tablespoons roasted red peppers, diced1/4 teaspoon fresh thyme, mincedpinch saltpinch white pepperItalian Arugula Slaw 1/2 cup baby arugula1/2 cup shredded red cabbage1/4 cup cherry tomatoes, halved2 tablespoons thinly sliced red onions2 tablespoons feta cheese, crumbled2 tablespoons pepperoncini peppers, sliced2 tablespoons cherry peppers, sliced2 tablespoons Genoa salami, chopped2 tablespoons crushed croutons2 tablespoons mayonnaise1 tablespoon red wine vinegar1 tablespoon extra virgin olive oil1/2 teaspoon Italian seasoningto taste saltto taste black pepperPepperoni Cherry Tomato Jam 1/4 cup pepperoni, finely diced1/2 cup cherry tomatoes, quartered2 tablespoons sun-dried tomatoes, chopped1/4 cup yellow onion, finely diced2 cloves garlic, minced1 tablespoon brown sugar1 teaspoon red wine vinegar1/2 teaspoon Italian seasoning1/4 teaspoon red pepper flakesto taste saltToppings & Assembly 1 Italian sub roll, split 1 tablespoon unsalted butter, softened Italian Arugula Slaw Pepperoni Cherry Tomato Jam Whipped Goat Cheese Spread Caramelized Onions Fresh baby arugula (1/2 cup) Roasted red peppers (2-3 large strips) Balsamic Glaze (for drizzling) Directions 1 In a small saucepan, combine balsamic vinegar and brown sugar over medium heat. 2 Bring to a simmer and cook for 12-15 minutes, stirring occasionally, until reduced by half. 3 The glaze should be thick and syrupy. 4 Remove from heat and let cool. It will thicken further as it cools. 5 Slice 1/2 medium yellow onion into thin rings. 6 In a small skillet over medium-low heat, melt butter. 7 Add onion rings, salt, and black pepper. 8 Cook for 12-15 minutes, stirring occasionally, until deeply golden and caramelized. 9 Set aside until ready to use. 10 In a small bowl, combine fresh goat cheese and softened cream cheese. 11 Using a fork or small whisk, whip together until smooth and fluffy. 12 Fold in crumbled feta cheese, mashed roasted garlic, diced roasted red peppers, and minced fresh thyme. 13 Season with salt and white pepper. Set aside. 14 In a small skillet over medium heat, cook diced pepperoni for 2-3 minutes until it renders fat and begins to crisp. 15 Add finely diced onion and minced garlic, cooking for 2 minutes until softened. 16 Add quartered cherry tomatoes, chopped sun-dried tomatoes, brown sugar, Italian seasoning, and red pepper flakes. 17 Reduce heat to medium-low and simmer for 10-12 minutes, stirring occasionally, until tomatoes break down and mixture becomes thick and jammy. 18 Season with salt. Remove from heat and cool slightly. 19 In a large bowl, combine baby arugula, shredded red cabbage, halved cherry tomatoes, sliced red onions, and crumbled feta cheese. 20 Add sliced pepperoncini peppers, sliced cherry peppers, chopped salami, and crushed croutons. 21 In a small bowl, whisk together mayonnaise, red wine vinegar, extra virgin olive oil, and Italian seasoning. 22 Pour dressing over vegetables and toss to coat evenly. 23 Season with salt and black pepper. Refrigerate until ready to serve. 24 Pound the chicken cutlet to an even 3/4-inch thickness. 25 In a shallow bowl, whisk together buttermilk and egg. 26 In another shallow bowl, combine all-purpose flour, potato starch, chicken bouillon powder, dried thyme, garlic powder, salt, and black pepper. 27 Submerge chicken in wet batter for at least 15 minutes (or up to 4 hours refrigerated). 28 Remove from wet batter and dredge thoroughly in dry batter, pressing gently to adhere. For extra crunch, dip back in wet batter and dredge again. 29 Heat beef tallow or lard to 350°F in a deep pot or cast iron skillet. 30 Carefully place breaded chicken into hot oil and fry for 6-7 minutes until golden brown and internal temperature reaches 165°F. 31 Remove with slotted spoon and drain on a wire rack. 32 Butter both halves of the sub roll and toast on a griddle or skillet for 1-2 minutes until golden. 33 Spread Whipped Goat Cheese Spread on the bottom sub roll. 34 Spoon a generous layer of Pepperoni Cherry Tomato Jam over the spread. 35 Place the fried chicken on top of the jam. 36 Layer roasted red pepper strips over the chicken. 37 Top with caramelized onions. 38 Pile fresh baby arugula and Italian Arugula Slaw on top. 39 Drizzle balsamic glaze over the arugula and red peppers. 40 Place top bun and serve immediately while hot.
Reviews Loading reviews...
