Eggplant Parmesan Chicken Sub

Ingredients

Directions

1. 1In a small skillet over medium heat, cook diced pepperoni for 2-3 minutes until it renders fat and begins to crisp.
2. 2Add finely diced onion and minced garlic, cooking for 2 minutes until softened.
3. 3Add quartered cherry tomatoes, chopped sun-dried tomatoes, brown sugar, Italian seasoning, and red pepper flakes.
4. 4Reduce heat to medium-low and simmer for 10-12 minutes, stirring occasionally, until tomatoes break down and mixture becomes thick and jammy.
5. 5Season with salt. Remove from heat and cool slightly.
6. 6In a small bowl, combine softened cream cheese and fresh goat cheese, mixing until smooth.
7. 7Fold in crumbled feta cheese, mashed roasted garlic cloves, and diced roasted red peppers.
8. 8Stir in chopped fresh basil and red wine vinegar.
9. 9Season with salt and black pepper. Set aside.
10. 10Heat olive oil in a small saucepan over medium heat.
11. 11Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
12. 12Carefully add vodka (it may flame briefly) and cook for 1-2 minutes until reduced by half.
13. 13Add crushed tomatoes and simmer for 5 minutes, stirring occasionally.
14. 14Reduce heat to low and stir in heavy cream.
15. 15Whisk in grated Parmesan cheese until smooth.
16. 16Season with salt and black pepper. Keep warm.
17. 17Slice 1/3 of a medium eggplant into one 1/4-inch thick slice.
18. 18Lightly salt both sides and let sit for 15 minutes to remove excess moisture.
19. 19Pat dry with paper towels.
20. 20Set up three shallow bowls: combine flour with salt and black pepper in the first, whisk egg in the second, and combine panko breadcrumbs with Italian herbs in the third.
21. 21Coat eggplant slice in flour, dip in egg, then coat with panko mixture, pressing gently to adhere.
22. 22Heat beef tallow or lard to 350°F in a heavy-bottomed pot.
23. 23Carefully place breaded eggplant into hot oil and fry for 3-4 minutes per side until golden brown and crispy.
24. 24Remove to a paper towel-lined plate.
25. 25In a large bowl, combine baby arugula, shredded red cabbage, halved cherry tomatoes, sliced red onions, and crumbled feta cheese.
26. 26Add sliced pepperoncini peppers, sliced cherry peppers, chopped salami, and crushed croutons.
27. 27In a small bowl, whisk together mayonnaise, red wine vinegar, extra virgin olive oil, and Italian seasoning.
28. 28Pour dressing over vegetables and toss to coat evenly.
29. 29Season with salt and black pepper. Refrigerate until ready to serve.
30. 30Pound the chicken cutlet to an even 3/4-inch thickness.
31. 31In a shallow bowl, whisk together buttermilk and egg.
32. 32In another shallow bowl, combine all-purpose flour, potato starch, chicken bouillon powder, dried Italian herbs, garlic powder, salt, and black pepper.
33. 33Submerge chicken in wet batter for at least 15 minutes (or up to 4 hours refrigerated).
34. 34Remove from wet batter and dredge thoroughly in dry batter, pressing gently to adhere. For extra crunch, dip back in wet batter and dredge again.
35. 35Heat beef tallow or lard to 350°F in a deep pot or cast iron skillet.
36. 36Carefully place breaded chicken into hot oil and fry for 6-7 minutes until golden brown and internal temperature reaches 165°F.
37. 37Remove with slotted spoon and drain on a wire rack.
38. 38Butter both halves of the sub roll and toast on a griddle or skillet for 1-2 minutes until golden.
39. 39Spread Vodka Sauce Roasted Garlic Feta Cream Cheese Spread on the bottom sub roll.
40. 40Spoon a generous layer of Pepperoni Cherry Tomato Jam over the spread.
41. 41Layer fresh arugula over the jam.
42. 42Place the fried chicken on the arugula.
43. 43Spoon Spicy Creamy Vodka Sauce over the chicken.
44. 44Top with the fried eggplant slice.
45. 45Layer fresh mozzarella slices on the eggplant.
46. 46Add pickled red onions and pile Italian Arugula Slaw on top.
47. 47Drizzle with balsamic glaze and tuck in fresh basil leaves.
48. 48Place top bun and serve immediately while hot.