Spicy Chicken Parm Sandwich

Spicy Chicken Parm Sandwich with Miso Pesto featuring Leggo’s Gourmet Tomato & Umami Papi Chilli Oil Pasta Sauce.

By @dansfoodforthought

Original recipe source

Cook time: 30 minutes

Servings: 2

Ingredients

• 2 stalks green onion stalks
• 1 clove garlic clove
• 1 heaped cup basil
• 8 cashews unsalted cashews
• 0.25 cup olive oil
• 1 tbsp white miso paste
• 0.25 cup parmigiano reggiano
• 0.5 shallot shallot
• 1 clove garlic clove
• 1 jar Leggo’s Tomato & UmamiPapi Chilli Oil Sauce
• 1 drizzle olive oil
• 1 breast chicken breast
• 1 egg egg
• 1 dash milk
• 0.5 cup panko breadcrumbs
• 0.5 cup regular breadcrumbs
• 0.5 cup plain flour
• 1 to shallow fry olive oil
• 1 to taste mozzarella cheese
• 80 g rocket
• 0.5 fennel fennel
• 1 drizzle olive oil
• 0.5 juice lemon
• 1 pinch salt
• 2 rolls ciabatta rolls

Instructions

1. Char green onions in a hot pan until lightly blackened. Add to a blender with remaining pesto ingredients and blitz until smooth. Loosen with more olive oil if needed.
2. Sauté shallot in a pan with olive oil for 90 secs until translucent. Add garlic and cook until fragrant. Pour in the Leggo’s sauce, rinse the jar with a splash of water and add to the pan. Simmer on low for 5 mins.
3. Butterfly chicken breast and cut into 2 fillets. Pound gently to even thickness. Set up a crumbing station with flour, beaten egg and milk, and combined breadcrumbs. Coat chicken in flour, dip in egg, then crumbs.
4. Heat a pan with olive oil. Cook chicken 2–3 mins each side until golden and cooked through. Place on a wire rack, top with sauce and mozzarella, then grill until melted.
5. Toss rocket and fennel with olive oil, lemon juice and salt.
6. To assemble, spread pesto on the base of a toasted ciabatta roll, add chicken, top with salad, then the lid.