The sandwich that should remain Nameless for the time being | Blake Menard Cooks
The sandwich that should remain Nameless for the time being
30 mins prepServes 1
A delicious and elaborate sandwich featuring stuffed chicken breast with provolone and roasted red peppers, fried panko-crusted eggplant, and a homemade basil-parmesan mayo, all drizzled with balsamic glaze and served on an Italian bun.
1. Butterfly your chicken breast, lightly oil it, and beat it with whatever object in arm’s length until ¼ inch thick.
2. Lay 3 slices of provolone cheese and some roasted red peppers on the chicken and roll it up. Tie this beautiful roll together with some butcher twine (double knot) so it doesn’t fall apart during cooking and salt the outside. If you don’t have twine you can use toothpicks or skewers.
3. Get your pan hot and add 2 tbsp of oil. Sear your chicken roll for about 2 minutes or until there is some nice colour. Finish this in a 375-degree oven for about 10-15 minutes or 165 degree internal temp.
4. Crack and whisk your 2 eggs in a bowl. Slice the eggplant and dredge into the egg then into panko. Fry in neutral oil until satisfactory colour. Salt immediately after taking out.
5. Add your mayo, mustard, and lemon to a food processor or bowl. Then add your basil and blend until cohesive. Then add parm, along with a pinch of salt and some pepper. Mix until combined.
6. Cut the twine off your chicken and slice into ½-inch pieces.
7. Cut your bun in half, spread some of your basil mayo, then your pieces of chicken followed by the last slice of provolone. Use a torch to melt the cheese or broil it in the oven.
8. Drizzle your balsamic glaze. Top with a piece of your fried eggplant. Spread the last of your basil mayo on the top bun and complete this divine masterpiece.
