Spicy, Italian-inspired Spring Sandwich | The Clove Coterie
Spicy, Italian-inspired Spring Sandwich
45 mins prepServes 6
This sandwich features crispy lemon and parmesan-crusted chicken with fried eggplant, charred broccolini, heirloom tomatoes, buffalo mozzarella, arugula, and two flavorful sauces: broccoli pesto and Calabrian chili pepper aioli, all layered on ciabatta bread.
1. To make the aioli, place mayonnaise, garlic, chili peppers, parsley, lemon juice, and seasonings in a blender and blend until smooth. Adjust seasoning to taste and refrigerate.
2. For the pesto, blend broccoli, arugula, parsley, parmesan, lemon juice, garlic, and olive oil until mostly smooth. Season to taste and refrigerate.
3. Prepare the chicken by setting up a dredging station with flour, egg mixture, and panko mixture. Coat chicken in flour, then egg, then panko, and fry until golden brown in oil. Drain on paper towels.
4. Fry slices of eggplant until golden brown in the same oil used for chicken and drain on paper towels.
5. Cook broccolini on a grill pan with oil until soft and charred. Sprinkle with salt.
6. Toss arugula with lemon juice and olive oil.
7. Assemble the sandwich by slicing the bread, spreading aioli on one side and pesto on the other. Layer chicken, eggplant, broccolini, tomatoes, mozzarella, and dressed arugula. Top with bread, press, and slice.
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