let’s make something Naughty
Crispy Chicken Sandwich with Hot Honey Sun-dried Tomato Aioli
make me
Ingredients
For the sun-dried tomato aioli
1 large egg, room temperature
½ cup avocado oil
½ cup oil-packed sun-dried tomatoes, roughly chopped (reserve 1 tsp of the tomato oil)
2 cloves garlic, finely grated
1 tbsp fresh lemon juice
1 tsp Dijon mustard
¼ tsp kosher salt, plus more to taste
1 tbsp hot honey
Freshly cracked black pepper, to taste
Optional: pinch of smoked paprika or 1 tsp Calabrian chili paste
For the Sandwiches
2 small chicken breasts, pounded to ¼-inch thickness
Kosher salt and freshly cracked black pepper
½ cup all-purpose flour (1/2 tsp salt, 1/4 tsp pepper, 1/2 tsp garlic powder, 1/4 tsp paprika mixed in)
1 large egg, beaten
1 cup Italian breadcrumbs
4 slices of tomato (I used heirloom)
Olive oil, for frying
4 slices sourdough bread
8 slices thinly sliced prosciutto
4-6 slices of fresh mozzarella
¼ cup julienned sun-dried tomatoes, drained if oil-packed
A handful of fresh basil leaves (optional)
3 tbsp butter, for toasting the bread
Instructions
Make the aioli: Add the egg, sun-dried tomatoes, garlic, lemon juice, Dijon, salt, hot honey, and optional smoked paprika or Calabrian chili paste to a tall jar. Place an immersion blender at the bottom and blend while slowly streaming in the avocado oil without moving for 15–20 seconds. Once thickened, slowly lift and lower the blender until smooth and creamy. Adjust with a splash of water if too thick or a little more oil if too thin. Season with black pepper and chill for at least 30 minutes before serving.
Cook the chicken: Season the chicken with salt and pepper. Dredge each piece in the flour, dip in the beaten egg, and coat in the Italian breadcrumbs. Heat about ¼ inch of olive oil in a skillet over medium heat. Fry the cutlets for 3–4 minutes per side, or until deeply golden and cooked through. Transfer to a wire rack.
Toast the bread: add butter to the skillet on medium-high heat and add the bottom piece of sourdough and begin layering.
Assemble: Spread a generous layer of roasted red pepper hot honey aioli on both slices of bread. Layer with the crispy chicken cutlet, prosciutto, sun-dried tomatoes, fresh tomatoes, and mozzarella. Top with the remaining slice of sourdough and serve immediately. And press down on the sandwich on the skillet, and flip, to make crispy and melty before serving.
We all love a good sandwich, but deep down everyone knows that the real star of a dish..is the sauce. And here, it's the sun-dried tomato hot honey aioli. Rich, creamy, sweet, and just a little spicy, it packs concentrated tomato flavor into every bite and ties together the crispy chicken, salty prosciutto, and bright mozzarella. Slathered onto toasted sourdough, it's the kind of sauce that completely steals the show.
sandwiches, mains, summer, aioli, tomatoes
