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Man-Size Triple-Meat Sandwich

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Man-Size Triple-Meat Sandwich
  • Prep 45 min
  • Total 1 hr 15 min
  • Servings 2
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You'll need both hands for our man-size triple-meat ciabatta roll sandwiches made with sausage, chicken and bacon.
Updated Apr 10, 2012

Ingredients

Sauce

  • 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

Sandwiches

  • 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
Make With
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    For a spicier sauce, keep in some of the jalapeño seeds.
  • tip 2
    The salt, pepper and flour more easily stick to the chicken if the chicken has first been patted dry with paper towel.
  • tip 3
    Before placing the chicken in the hot oil, sprinkle a few bread crumbs into the oil. If the crumbs immediately start to bubble and fry, the oil is ready.
  • tip 4
    To save some time, purchase precooked bacon and/or chicken fingers.

Nutrition

Nutrition Facts are not available for this recipe
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