A Note From feedfeed
This decadent sandwich is packed with flavor thanks to a simple homemade pesto and a spicy, chunky tomato sauce. Tuttorosso San Marzano Style Hand Crushed Tomatoes provide the perfect texture for the sauce that cooks down until thickened- meaning it'll stay put on your sandwich where it belongs! You're welcome to substitute your favorite store-bought pesto here, but the recipe provided here is great to learn and have in your back pocket to use on everything from pasta to pizza to grilled cheese!
Recipe Card
For the Chunky Tomato Sauce
ingredients
- 1 (28-ounce) can Tuttorosso San Marzano Style Hand Crushed Tomatoes
- 4 garlic cloves, peeled and roughly chopped
- 1 tablespoon olive oil
- 1-2 teaspoons chopped Calabrian chiles or crushed red pepper flakes, (optional)
- Pinch sugar, (optional)
- Kosher salt, to taste
For the Chicken Cutlets
ingredients
- 4 boneless skinless chicken breasts, about 1/4" thick
- Kosher salt, to taste
- Black pepper, to taste
- 1 cup breadcrumbs (gluten-free if necessary)
- 1/3 cup grated parmesan cheese
- 1/3 cup all-purpose flour (gluten-free if necessary)
- 2 large eggs, beaten
- Neutral oil, for frying
For the Pesto
ingredients
- 1/2 cup grated parmesan cheese
- 1/3 cup raw walnuts, pine nuts, or pistachios
- 1-2 garlic cloves, peeled
- 1 lemon, juiced
- 3 packed cups (about 4 ounces) fresh basil, leaves picked from stems
- 1/2 cup olive oil
- Kosher salt, to taste
To Assemble
ingredients
- 8 ounces fresh sliced mozzarella cheese
- 4 ciabatta or hero rolls (gluten-free if necessary)
Make the Chunky Tomato Sauce
Method
Step 1
Bring Tuttorosso San Marzano Style Hand Crushed Tomatoes, chopped garlic, olive oil, and Calabrian chiles or red pepper flakes to a boil in a medium pot, then reduce heat and simmer, stirring often, for about 35 minutes. (Sauce can be made up to 5 days in advance and stored in the refrigerator.)
Bread and Fry the Chicken
Step 1
Meanwhile, heat enough neutral vegetable oil in a large skillet to cover about ½” over medium heat.
Step 2
Lay chicken breast slices on a clean work surface and pat dry with paper towels. Season liberally with kosher salt and black pepper.
Step 3
Stir breadcrumbs and grated parmesan cheese in a shallow dish until combined.
Step 4
Dredge chicken in a light but thorough coating of flour, then dunk into beaten egg, letting excess run off into the bowl. Dredge in breadcrumbs and set aside on a plate while you bread the rest.
Step 5
Sprinkle a tiny pinch of breadcrumbs into the hot oil to make sure they sizzle immediately. Fry chicken breast for about 7 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil and keep warm until ready to serve.
Make the Pesto
Step 1
Add grated parmesan cheese, walnuts or pine nuts, garlic, and lemon juice to the bowl of a food processor and puree until smooth, scraping down sides of the bowl as needed. Add basil and olive oil and pulse just until smooth, being careful not to over-process. Pesto can be made 2 days in advance stored in an airtight container topped with a tablespoon or two of olive oil to help seal in the freshness.
Assemble Sandwiches
Step 1
Spread a layer of pesto on each half of bread, then top with chicken and a few spoonfuls of chunky tomato sauce. Top with mozzarella cheese and top bun. Heat in a hot oven for about 10-15 minutes, until cheese is melted. Serve and enjoy with extra tomato sauce on the side for dipping.