Man-Size Triple-Meat Sandwich

 

1

tablespoon olive oil

3

large cloves garlic, finely chopped

1

teaspoon fennel seed

1/4

large yellow onion, finely chopped

1

jalapeño chile, seeded, finely chopped

1/3

cup sliced pitted ripe olives

1/2

lb bulk Italian pork sausage

1

can (14.5 oz) petite diced tomatoes, undrained

1 1/2

teaspoons dried basil leaves

1 1/2

teaspoons dried oregano leaves

1/2

lb bacon, cut into 1-inch pieces

3/4

lb boneless skinless chicken breasts, cut into 1-inch strips

Salt and pepper

1

cup Gold Medal® all-purpose flour

3

eggs, beaten

1

cup Progresso® Italian style bread crumbs

Canola oil for frying

2

large ciabatta rolls, split

6

slices pepper Jack cheese

1

lime

• 1 In 4-quart saucepan, heat olive oil over medium heat. Add garlic and fennel seed; cook and stir until garlic begins to brown and fennel seed begins to pop. Add onion, jalapeño and olives. Cook 5 minutes, stirring occasionally, until onion begins to brown. Add sausage; cook about 10 minutes, stirring occasionally, until sausage is no longer pink. Stir in tomatoes, basil and oregano. Reduce heat to medium-low. Simmer until sauce is reduced and liquid is almost absorbed.
• 2 Meanwhile, in large deep skillet, cook bacon over medium heat until crisp; drain on paper towels.
• 3 Sprinkle chicken strips on both sides with salt and pepper. In 3 separate shallow bowls, place flour, eggs and bread crumbs. Coat chicken strips with flour, then dip in egg and coat with bread crumbs. In same skillet, heat about 1/4 inch canola oil over medium heat. Cook chicken in hot oil 4 minutes, turning once, until no longer pink in center and bread crumbs are deep brown. Drain on paper towels.
• 4 Set oven control to broil. Place rolls, cut sides up, on cookie sheet. Broil 1 minute or until toasted. On each roll bottom, place 3 cheese slices. Broil 1 minute longer or until cheese is melted. Place chicken strips on cheese-covered roll bottoms; squeeze lime over chicken. Top with sauce and bacon; cover with roll tops.