With a hearty combination of sausage, bacon and chicken, this mouthwatering sandwich is sure to satisfy!
Sandwiches are one of my favorite foods. They’re fun to make and fun to eat. I also love how their flavors can change by simply adding or removing a few ingredients.
Whenever my family has sandwiches for lunch or dinner, I tend to add extra toppings on mine, usually in the form of meat. Although this probably intimidates the other sandwiches at the table, it’s always worth it. The constant desire to add more meat to my sandwiches is what inspired this recipe.
Although the ingredient’s list is a little lengthy, the end result is amazing!
First, gather all your ingredients.
Next, prepare your vegetables by chopping the onion and jalapeno and by slicing the olives. These can all be set aside in the same bowl.
Peel and mince your garlic.
Using three small bowls, add your bread crumbs to one, the flour to another and your eggs to another. Mix the eggs with a fork until the yolk and white come together.
Cut your chicken into 1-inch strips; salt and pepper each side.
Cut your bacon into 1-inch pieces. Cook over medium heat until desired crispness is reached; set aside. It’s okay if it cools to room temperature.
Heat a 4-quart saucepan over medium heat, and then add a small amount of olive oil. Stir in the garlic and fennel. Cook until the garlic begins to brown and fennel begins to pop.
Add in the chopped onion, jalapeno and olives. Cook until onions begin to brown.
Brown the sausage in the same pan. Add the tomatoes, basil and oregano. Cook and stir over medium-low heat until the sauce has reduced.
While the sauce is cooking, cover the bottom of a large frying pan (at least 3 inched deep) with 1/4 inch of canola oil and heat to medium. Bread your chicken by first rolling it in the flour.
Roll it in the egg and then in the bread crumbs.
Place chicken in the hot oil for at least 2 minutes on each side or until the chicken is no longer pink and the bread crumbs are deep golden brown. (If needed, gently slice open a piece of chicken to see if it is done.)
ut the ciabatta sandwich rolls in half lengthwise, and broil in the oven for 1 minute or until medium brown. Pull them out and top with cheese. Broil again until the cheese is melted. (This doesn’t take long.)
Place chicken on the bottom halves of the ciabatta rolls; squeeze some lime juice over the top.
Top chicken with the vegetable sauce.
Add the bacon and cover with the top half of the roll. Presto...a chicken sandwich that really packs a punch!
