Vodka Chicken Parmesan Sandwich on a Garlic Knot Sandwich Ro

• tempo totale: 1 hour 58 minutes

Ingredienti

Chicken

1 ½ lb boneless, skinless chicken breast, thinly sliced

1 tbsp olive oil

1 heaping tsp oregano

1 heaping tsp garlic powder

1 heaping tsp onion powder

1 heaping tsp smoked paprika

Salt & pepper, to taste

Avocado oil, for frying

Mozzarella cheese

Pesto, for sandwich

Dredge

1 cup all-purpose flour

3 eggs, beaten

1 cup panko breadcrumbs

1 tbsp parsley, finely chopped

1/4 cup Parmesan cheese, shredded

1 tbsp garlic powder (1/2tbsp for flour, 1/2 tbsp for panko)

Salt & pepper, to taste

Vodka Sauce

1 tbsp olive oil

1 shallot, finely diced

4 garlic cloves, minced

3 tbsp tomato paste

1/4 cup vodka

1 1/4 cups heavy cream

2 tbsp unsalted butter

2/3 cup Parmesan cheese, freshly shredded

1 heaping tsp oregano

1 heaping tsp Italian seasoning

1 tsp red chili flakes

Salt & pepper, to taste

Garlic Knot Sandwich Rolls

415 g bread flour (3 1/4 cups)

240 g warm water (1 cup)

55 g olive oil (1/4 cup)

38 g granulated sugar (3 tbsp)

1 tbsp garlic powder

2 1/4 tsp active dry yeast

1 tsp salt

Garlic Butter

1/4 cup unsalted butter

1 tbsp fresh parsley, chopped

3 garlic cloves, grated

1/2 tsp garlic powder

Salt, to taste

Istruzioni

Garlic Knot Rolls

In a bowl, combine warm water, sugar, and yeast. Let bloom 5–10 minutes until foamy.

Add olive oil, garlic powder, salt, and flour. Mix until a dough forms.

Knead 8–10 minutes until smooth and elastic. Place in an oiled bowl, cover, and rise 1–1½ hours or cold-proof overnight until doubled.

Divide dough into equal pieces. Roll into long ropes and tie into loose figure-8 knots, stretching slightly to elongate.

Cover and rise 30–45 minutes.

Brush with egg wash and bake at 375°F (190°C) for 16–20 minutes until golden.

Melt butter and mix with garlic, parsley, garlic powder, and salt. Brush generously over warm rolls.

Vodka Sauce

Heat a pan over medium-high heat. Add olive oil, add shallots and cook 2–3 minutes until softened.

Add garlic and cook until fragrant.

Stir in tomato paste and cook 2–3 minutes until slightly darkened and caramelized.

Deglaze with vodka, scraping the pan. Simmer 1–2 minutes until reduced.

Add oregano, Italian seasoning, and red chili flakes.

Lower heat to medium-low and stir in heavy cream. Simmer gently 4–5 minutes.

Remove from heat and stir in Parmesan a little at a time until smooth.

Add butter and mix until glossy. Season with salt and pepper.

Chicken

Toss chicken with olive oil, oregano, garlic powder, onion powder, smoked paprika, salt, and pepper.

Dredge in flour → egg → panko, pressing to adhere.

Fry in avocado oil over medium-high heat for 2–3 minutes per side until golden and cooked through. Drain on a rack.

Spoon a thin layer of vodka sauce over chicken, top with mozzarella, and broil 2–3 minutes until melted.

Split garlic knot rolls.

Spread pesto on the top bun.

Spoon vodka sauce on the bottom bun.

Add crispy chicken.

Finish with more vodka sauce.

Close, press gently, and serve warm.