Chicken Cutlet Sandwich Recipe
This Chicken Cutlet Sandwich Recipe features breaded chicken, broccoli rabe, prosciutto, and roasted peppers for the ultimate sandwich.
Ingredients
- ½ roasted red pepper recipe, about 1 cup
- 4 cooked chicken cutlets
- 3 tablespoons olive oil
- 2 bunches broccoli rabe or broccolini
- 2 finely minced garlic cloves
- 2 cups shredded provolone cheese
- 1 large ciabatta loaf, about 10-12 inches long
- ¼ cup pesto, optional
- 8 thin prosciutto slices
- 2 tablespoons balsamic reduction, optional
- coarse salt and freshly cracked pepper to taste
Instructions
- Prepare the roasted bell peppers and set them to the side.
- Next, prepare the chicken cutlets and keep them warm.
- Add the oil to a large frying pan over medium-high heat and cook until it smokes lightly.
- Place the sliced broccoli rabe or broccolini and sauté for 3 to 4 minutes or until tender. You may need to adjust the heat if it is getting too hot.
- Next, stir in the garlic and cook for 30 to 45 seconds while constantly stirring until it becomes fragrant. Remove the pan from the heat and set it to the side.
- Place the chicken cutlets on a sheet tray, slightly layered over each other, and generously and evenly spread the shredded cheese.
- Add them to a center rack in a pre-heated oven with the broiler on high. Broil for 2 to 4 minutes or until the cheese is melted and lightly browned.
- Spread the pesto on the bottom of the loaf of ciabatta and then add on the prosciutto slices.
- Place the cheesy chicken on top of the prosciutto.
- Layer with the cooked broccoli, roasted bell peppers, and optional balsamic reduction.
- Place on the top slice of bread, slice and serve.
Notes
Make-Ahead: These are meant to be eaten as soon as they’re done being assembled. However, you can keep them over a rack on a sheet tray and in the oven at low temperatures (<200°) for up to 30 minutes.
How to Store: The sandwich can be stored covered in the refrigerator for up to 3 days. It will not freeze well.
How to Reheat: Wrap the sandwiches in foil, place them directly on a middle rack in the oven, and bake at 350° for 10 to 15 minutes or until warmed.
This sandwich is also delicious eaten cold.
Replace the peppers with oven-roasted tomatoes.