Chicken Parm Caesar Sandwich

Ingredients:

Potato Buns:

·         200g Warm Milk (90℉)

·         9g Yeast

·         70g Sugar

·         1 Egg (Room Temperature)

·         1 Egg Yolk (Room Temperature)

·         625g Bread Flour

·         4 tbs Butter

·         15g Dough Conditioner

·         150g Mashed Potatoes                                                       

·         10g Salt

·         1 Egg + Splash of Milk (Egg Wash)

Chicken Parm:

·         1-2lbs Chicken Breast Cutlets

·         1 Cup All Purpose Flour

·         2 Cups Breadcrumbs

·         2 Eggs

·         Mozzarella Cheese

·         Parmesan Cheese

·         Salt & Pepper to Taste

Tomato Sauce:

·         ½ Diced Onion

·         2 Garlic Cloves Minced

·         1 Can San Marzano Tomatoes

·         Fresh Basil

·         Extra Virgin Olive Oil

·         Red Pepper

·         Salt & Pepper to Taste

Ceasar Salad:

·         1 Clove Garlic

·         1 Lemon

·         1 tbsp Anchovy Paste

·         ¾ tsp Salt

·         ¾ tsp Dijon Mustard

·         ½ Cup Neutral Oil

·         1 large Egg

·         1 tbsp Grated Parmesan

·         1 Head of Romaine

Potato Buns:

1.      Blend the warm milk, yeast, half the sugar(~35g), 1 egg and 1 egg yolk

2.      In the bowl of a stand mixer, combine the flour, sugar, mashed potatoes, dough conditioner, salt, softened butter & yeast mixture. Kneed for 10 minutes or until the dough forms

3.      Place the dough ball into a lightly greased bowl covered with plastic wrap and let rise for 1 hour

4.      Once risen, punch down the dough and divide it into 12 even dough balls

5.      Pro Tip: you can freeze any of the leftover dough! Just leave the frozen dough out on the counter for 4 hours or in the fridge overnight

6.      Place the dough balls onto a parchment lined baking sheet and then into a covered container. Rise for an additional 1.5-2 hours

7.      Once Risen, brush with an egg wash and sprinkle over sesame seeds (optional). Then bake in a 365° oven for 17 minutes.

Chicken Parm:

1.      Season the chicken with salt and pepper

2.      Create a 3-stage dredge station: one bowl with seasoned all-purpose flour, one with seasoned scrambled eggs and the final with breadcrumbs and optional parmesan cheese

3.      Dip the chicken into the flour, then the egg wash, then breadcrumbs. Repeat with each peace. Place each breaded piece onto a tray line with more breadcrumbs to prevent sticking

4.      Shallow Fry in 350℉ oil for 5 minutes or until internal temperature reached 165℉

5.      Place onto a wire rack. Top each piece of chicken with a scoop of tomato sauce and mozzarella cheese and grated parm

6.      Broil for 5 minutes or until the cheese is brown

Tomato Sauce:

1.      One medium low heat, cook the diced onion. Cook for 2 minutes before adding garlic, red pepper and a pinch of salt. Cook for an additional 5 minutes

2.      Pour in the can of tomatoes and fresh herbs. Place on the top and let stew for at least 30 minutes

Caesar Salad:

1.      Begin by slicing and juicing the lemon, separate the yolk from the egg and then mince both the garlic and anchovies, if necessary

2.      Once the ingredients are prepared, place all into a food processor and begin emulsifying. Start your blender on the lowest setting then gradually increase the speed until you have maxed out the blender. Mix until a thick dressing form

3.      Combine with thin slice romaine lettuce

Chicken Parm Caesar Sandwich:

1.      To construct the sandwich, place down your toasted bottom bun with a dab of the Caesar dressing, followed by the chicken parm, a handful of the Caesar salad, then the toasted top bun covered with more caesar dressing. Enjoy!