Savor the Flavors host Brittany Allyn shares her recipe for Italian Chicken Sandwiches (chicken cutlets, roasted red bell pepper, provolone, arugula, basil remoulade).
|Ciabatta rolls||4 , sliced|
|Olive oil||2 Teaspoon|
|Sea salt||To Taste|
|Freshly cracked black pepper||To Taste|
|Garlic clove||1 Large , lightly smashed|
|Provolone cheese slices||4|
|Roasted red bell pepper strips||4|
|Fresh arugula||1 Cup (16 tbs)|
|For the remoulade|
|Mayonnaise||1/2 Cup (8 tbs)|
|Fresh lemon juice||1 Teaspoon|
|Garlic clove||1 Small , grated or pressed|
|Chopped fresh basil||5 Teaspoon|
For the remoulade – in a large bowl, combine all the ingredients along with 1 teaspoon of the roasted pepper liquid. Refrigerate until ready to serve.
Lightly pound the chicken cutlets and season with salt and pepper the cutlets.
Heat the olive oil in a skillet. Add the garlic clove and sauté until browned.
Remove the garlic cloves and discard. Add the chicken cutlets to the pan and cook for 2-3 minutes per side or until juices run clear.
Remove to a plate, cover with foil and allow to rest for 5 minutes.
Heat a broiler.
Spread some of the remoulade on the roll bottoms and place a chicken cutlet on each roll (you may wish to cut the cutlets in half to fit within the bread).
Put some of the roasted red bell pepper strips on top of each sandwich.
Top each sandwich with a piece of provolone. Place the sandwiches on a baking sheet under the broiler to melt the cheese. Top with arugula. Spread some of the remoulade on each roll top and place the roll tops on all of the sandwiches.