Difficulty Hard
Cook Time 1 hr+
Heat Medium 🌶🌶
Components 8 components
A luxurious, restaurant-inspired sandwich that brings together classic steakhouse flavors with fried chicken. Crispy fried chicken topped with a generous portion of creamy, butter-rich creamed spinach sits atop layers of braised beef stew, mashed potatoes, and a peppery creamy horseradish sauce. NO slaw, NO bacon jam—instead, fried onion straws and melted provolone add textural contrast and richness. The spinach artichoke goat cheese spread provides a flavorful base, making this a sophisticated, indulgent creation for serious comfort food enthusiasts.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz boneless, skinless chicken breasts2 quarts (for heating) beef tallow or lard for frying1/2 cup buttermilk1 large egg1.5 tbsp heavy cream1/4 cup all-purpose flour (dry batter)1/4 cup potato starch (dry batter)1/8 tsp nutmeg1/2 tsp garlic powder1/4 tsp onion powder1/2 tsp salt1/4 tsp black pepperCreamy Horseradish Sauce 3.5 tbsp sour cream2 tbsp mayonnaise2.5 tbsp extra hot prepared horseradish2.5 raw garlic cloves, minced1.5 tbsp red onions, finely minced1.5 tsp fresh lemon juice1.5 tsp red wine vinegar1.5 tbsp unsalted butter, melted1.5 tsp coarse black pepperto taste salt1.5 tsp fresh dill, minced (optional)Creamed Spinach 4 cups fresh spinach, packed4 tbsp unsalted butter3 garlic cloves, minced4 tbsp cream cheese4 tbsp heavy cream4 tbsp Parmesan cheese, grated1/8 tsp nutmegto taste saltto taste black pepperBraised Beef Stew 1/3 cup beef chuck roast, braised and shredded1/3 cup carrots, diced and stewed1/3 cup onions, diced and stewed3 garlic cloves, minced and stewed1/3 cup celery, diced and stewed1/2 cup beef stockto taste saltto taste black pepperMashed Potatoes 2/3 cup russet potatoes, boiled and mashed1.5 tbsp unsalted butter1.5 tbsp heavy creamto taste saltto taste black pepperSpinach Artichoke Goat Cheese Spread 1.5 oz cream cheese, softened1.5 oz fresh goat cheese2.5 tbsp chopped artichoke hearts2 tbsp chopped fresh or cooked spinach2.5 tbsp grated Parmesan cheese2.5 roasted garlic cloves, mashed1/4 tsp garlic powderto taste saltto taste black pepperFried Onion Straws 1 large onion onions, cut into thin straws1/3 cup all-purpose flour2 tbsp cornstarch1/8 tsp salt1/8 tsp black pepperas needed (to reach 325°F) beef tallow or lard for fryingProvolone Cheese 2 slices provolone cheese slicesToppings & Assembly 1 yellow potato bun or brioche bun, split 1 tbsp unsalted butter, softened Creamed Spinach (generous, on chicken) Creamy Horseradish Sauce (on chicken) Braised Beef Stew Mashed Potatoes Spinach Artichoke Goat Cheese Spread Fried Onion Straws Melted Provolone Cheese Directions 1 Pound the chicken breast to an even 3/4-inch thickness. 2 In a shallow bowl, whisk together buttermilk, egg, and heavy cream until smooth and combined. 3 In another shallow bowl, combine all-purpose flour, potato starch, nutmeg, garlic powder, onion powder, salt, and black pepper. Mix thoroughly. 4 Submerge the chicken in the wet batter for at least 15 minutes (or up to 4 hours refrigerated). 5 Heat beef tallow or lard to 350°F in a deep pot or cast iron skillet. 6 Remove chicken from wet batter, letting excess drip off. Dredge thoroughly in the dry batter, pressing to adhere. 7 Fry for 6-8 minutes, flipping halfway, until golden brown and internal temperature reaches 165°F. 8 Rest on a wire rack for 2 minutes. 9 In a small bowl, combine sour cream and mayonnaise until smooth. 10 Add extra hot prepared horseradish, stirring well to combine. 11 Fold in minced raw garlic and finely minced red onions. 12 Add fresh lemon juice and red wine vinegar. 13 Stir in melted butter until emulsified. 14 Season with coarse black pepper and salt to taste. 15 Stir in optional fresh dill if desired. 16 Refrigerate until ready to use. The flavors will meld and deepen as it sits. 17 In a large skillet over medium-high heat, melt 4 tbsp butter. 18 Add minced garlic and cook for 30 seconds until fragrant. 19 Add packed fresh spinach in batches, stirring until wilted. This may take 5-7 minutes as the spinach releases water. 20 Once all spinach is wilted, reduce heat to medium-low. 21 Cut cream cheese into small cubes and add to the spinach, stirring until melted and combined. 22 Add heavy cream slowly while stirring, incorporating it fully. 23 Fold in grated Parmesan cheese and stir until melted and smooth. 24 Season with a whisper of nutmeg, salt, and black pepper. 25 Keep warm on low heat until ready to serve. Stir occasionally. 26 In a large pot, heat 2 tbsp beef tallow or lard over medium-high heat. 27 Brown the beef chuck (cut into chunks) on all sides, about 8-10 minutes. Remove and set aside. 28 In the same pot, sauté diced onions, carrots, and celery for 5 minutes until softened. 29 Add minced garlic and cook for 1 minute. 30 Return the beef to the pot. 31 Add beef stock and bring to a simmer. 32 Reduce heat to low, cover, and braise for 2.5-3 hours until beef is very tender. 33 Remove beef from pot and shred using two forks. 34 Continue simmering vegetables in the broth until very soft, about 30 more minutes. 35 Return shredded beef to the pot and stir to combine. 36 Season with salt and pepper. 37 Use immediately or keep warm. 38 Peel and cube russet potatoes. 39 Boil in salted water until very tender, about 15-20 minutes. 40 Drain thoroughly in a colander. 41 Return to the pot and mash with a potato ricer or masher until smooth. 42 Fold in butter and heavy cream while the potatoes are still warm. 43 Season with salt and black pepper. 44 Keep warm until ready to assemble. 45 In a small bowl, combine softened cream cheese and fresh goat cheese. 46 Fold in chopped artichoke hearts and chopped spinach. 47 Add grated Parmesan cheese and mashed roasted garlic. 48 Stir in garlic powder. 49 Mix until smooth and well combined. 50 Season with salt and black pepper. 51 Spread on the bottom bun before assembling. 52 Pat onion straws dry with paper towels. 53 In a shallow bowl, combine flour, cornstarch, salt, and black pepper. 54 Toss onion straws in the flour mixture, coating thoroughly. 55 Heat beef tallow or lard to 325°F in a deep skillet or pot. 56 Fry onion straws in batches for 3-4 minutes until golden and crispy, stirring occasionally. 57 Remove with a slotted spoon and drain on a paper towel. 58 Season lightly with additional salt if desired. 59 Butter both halves of the bun and toast on a griddle or skillet until golden, about 2 minutes. 60 Spread Spinach Artichoke Goat Cheese Spread on the bottom bun. 61 Layer mashed potatoes on top of the spread. 62 Spoon braised beef stew on top of the potatoes. 63 Place the fried chicken on top of the stew. 64 Generously ladle creamed spinach over the chicken, allowing it to cascade down. 65 Drizzle Creamy Horseradish Sauce over the spinach. 66 Layer fried onion straws on top. 67 Place a slice (or two) of provolone cheese on top and let it begin to melt from the warm chicken. 68 Top with the top bun and serve immediately.
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