When lunch consists of nothing but a sandwich, then, it had better be a hell of a sandwich — filling, tasty and with everything in it. We had bagels so I used bagels. The chicken filling was cooked with Parmesan, topped with mozzarella and more Parmesan and, between the chicken and the cheeses, a generous slather of thick tomato sauce. And, between the bottom half of the bagel and the chicken, my favorite salad green — arugula. Darn good sandwich. It really deserves an encore.
How to make the sandwich?
First you need tomato sauce — the good kind. A reader asked me recently how I make a bright red tomato sauce when fresh tomatoes in the Philippines are orange-y rather than red. I told her my secret — paprika.
You also need to make the Parmesan-crusted chicken. One chicken thigh (or half a breast, if that’s your thing) fillet for every sandwich. Click here for the very detailed procedure with step-by-step illustrations.
Then, you need bread (bagels are good), greens (arugula goes really well with the chicken) and slices of mozzarella and Parmesan.
When the chicken is done, pour off as much of the oil as you can. Return the chicken to the pan and slather the tomato sauce on top. Arrange the cheese slices over the tomato sauce, cover the pan and, over low heat, let the tomato sauce get heated through which should be just enough time to melt the cheese. A minute, really, so long as the pan is still hot.
Then, assemble the sandwiches. You may want to toast the bread first. Then, cover the bottom with greens, place the chicken and everything on it on top of the greens, cover with the top half of the bread and enjoy.
And that is a cross-cut of my chicken parmigiana sandwich.