Difficulty Hard
Cook Time 1 hr+
Heat Medium 🌶🌶
Components 5 components
This rich and luxurious sub features a silky Tuscan cream sauce infused with sun-dried tomatoes, spinach, garlic, and a whisper of nutmeg smothered over crispy fried chicken. Fresh arugula, cherry tomatoes, roasted red peppers, mozzarella, and pickled red onions pile on top, while a pepperoni cherry tomato jam and sun-dried tomato basil cream cheese spread on the bottom sub roll add smoky depth and herby richness.
✨ 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 Italian herbs1/2 teaspoon garlic powder1/2 teaspoon salt1/4 teaspoon black pepper2 quarts (for heating) beef tallow or lard for fryingTuscan Cream Sauce 2 tablespoons unsalted butter3 cloves fresh garlic, minced1/4 cup oil-packed sun-dried tomatoes, chopped2/3 cup heavy cream1 cup fresh spinach, packed1/4 cup grated Parmesan cheese1/4 teaspoon balsamic vinegarpinch ground nutmeg1/2 teaspoon dried Italian seasoning1/4 teaspoon salt1/8 teaspoon black 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 saltSun-Dried Tomato Basil Goat Cheese Spread 2 oz cream cheese, softened2 oz fresh goat cheese1/4 cup feta cheese, crumbled2 tablespoons oil-packed sun-dried tomatoes, finely minced1 tablespoon fresh basil, finely minced3 tablespoons roasted red peppers, diced3 cloves roasted garlic cloves, mashed1/4 teaspoon garlic powder1/4 teaspoon Italian seasoning1 teaspoon red wine vinegarto taste saltto taste black pepperToppings & Assembly 1 Italian sub roll, split 1 tablespoon unsalted butter, softened Italian Arugula Slaw Pepperoni Cherry Tomato Jam Sun-Dried Tomato Basil Goat Cheese Spread Tuscan Cream Sauce Fresh arugula (1/2 cup) Cherry tomatoes, halved Roasted red peppers, sliced Fresh mozzarella slices (2 oz) Pickled red onions Directions 1 In a small skillet over medium heat, cook diced pepperoni for 2-3 minutes until it renders fat and begins to crisp. 2 Add finely diced onion and minced garlic, cooking for 2 minutes until softened. 3 Add quartered cherry tomatoes, chopped sun-dried tomatoes, brown sugar, Italian seasoning, and red pepper flakes. 4 Reduce heat to medium-low and simmer for 10-12 minutes, stirring occasionally, until tomatoes break down and mixture becomes thick and jammy. 5 Season with salt. Remove from heat and cool slightly. 6 In a small bowl, combine softened cream cheese and fresh goat cheese, mixing until smooth. 7 Fold in crumbled feta cheese, finely minced sun-dried tomatoes, diced roasted red peppers, and mashed roasted garlic cloves. 8 Stir in finely minced fresh basil, garlic powder, Italian seasoning, and red wine vinegar. 9 Season with salt and black pepper. Set aside. 10 In a medium saucepan over medium heat, melt butter. 11 Add minced garlic and cook for 1-2 minutes until fragrant but not browned. 12 Stir in chopped sun-dried tomatoes and cook for 1 minute. 13 Pour in heavy cream and Italian seasoning. Bring to a gentle simmer and cook for 2-3 minutes, stirring occasionally. 14 Add packed fresh spinach and cook for 1-2 minutes, stirring, until spinach is wilted. 15 Remove from heat and whisk in grated Parmesan cheese until smooth. 16 Stir in balsamic vinegar and nutmeg. Season with salt and black pepper. 17 Keep warm on low heat until ready to use. 18 In a large bowl, combine baby arugula, shredded red cabbage, halved cherry tomatoes, sliced red onions, and crumbled feta cheese. 19 Add sliced pepperoncini peppers, sliced cherry peppers, chopped salami, and crushed croutons. 20 In a small bowl, whisk together mayonnaise, red wine vinegar, extra virgin olive oil, and Italian seasoning. 21 Pour dressing over vegetables and toss to coat evenly. 22 Season with salt and black pepper. Refrigerate until ready to serve. 23 Pound the chicken cutlet to an even 3/4-inch thickness. 24 In a shallow bowl, whisk together buttermilk and egg. 25 In another shallow bowl, combine all-purpose flour, potato starch, chicken bouillon powder, dried Italian herbs, garlic powder, salt, and black pepper. 26 Submerge chicken in wet batter for at least 15 minutes (or up to 4 hours refrigerated). 27 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. 28 Heat beef tallow or lard to 350°F in a deep pot or cast iron skillet. 29 Carefully place breaded chicken into hot oil and fry for 6-7 minutes until golden brown and internal temperature reaches 165°F. 30 Remove with slotted spoon and drain on a wire rack. 31 Butter both halves of the sub roll and toast on a griddle or skillet for 1-2 minutes until golden. 32 Spread Sun-Dried Tomato Basil Goat Cheese Spread on the bottom sub roll. 33 Spoon a generous layer of Pepperoni Cherry Tomato Jam over the spread. 34 Place the fried chicken on top of the jam. 35 Spoon Tuscan Cream Sauce generously over the chicken. 36 Layer fresh mozzarella slices over the sauce. 37 Top with fresh arugula, halved cherry tomatoes, sliced roasted red peppers, and pickled red onions. 38 Pile Italian Arugula Slaw on top. 39 Place top bun and serve immediately while hot.
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