REBEL CHEF PERFECT PICNIC SANDWICH
Servings: 4 servings
Prep Time: 10
Cook Time: 10
1/2 lb. boneless, skinless chicken breast, sliced lengthwise into 2 cutlets
1/2 cup all-purpose flour
1 egg, beaten
1 cup Japanese panko crumbs
olive oil for frying
1 cup aioli - see recipe below
3 tbsp. FRANK'S® REDHOT® Buffalo Wings Sauce
2 slices Manchego cheese
2 marinated roasted red peppers
1 handful fresh basil
1 cup arugula
Kosher salt and freshly ground pepper
2 ciabatta-style bunsDIRECTIONS:
Dredge chicken cutlets in flour, egg, and panko. Fry in olive oil for 2 to 3 minutes per side. Set aside.
Combine aioli and FRANK'S® REDHOT® Buffalo Wings Sauce. Slice buns in half, spread aioli on top and bottom buns, and place a fried cutlet on each bottom bun.
Top with remaining ingredients, close sandwiches, and cut into 4 servings.
BASIC AIOLI: In a medium bowl, beat yolk of one egg and 2 tsp. Dijon mustard thoroughly with a whisk. Stir in 2 minced garlic cloves and then add 2/3 cup vegetable oil in a slow, steady stream, whisking constantly until mixture is light and creamy. Stir in 2 tsp. lemon juice and salt and pepper to taste.
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