Best-Ever Chicken Parm Sandwich

For the sauce: In small saucepot, heat ¼ cup extra virgin olive oil over medium-high heat. Add 1/3 cup chopped sweet onion; cook 5 minutes or until tender, stirring occasionally. Add 1 tablespoon garlic paste and ¼ teaspoon red pepper flakes; cook 30 seconds or until fragrant, stirring frequently. Add 1 can (28 ounces) San Marzano-style crushed tomatoes and 1 fresh basil sprig; bring to a simmer. Cook tomato mixture 20 minutes, stirring occasionally; stir in 1 tablespoon balsamic vinegar, 1 teaspoon granulated sugar, and 1/2 each teaspoon salt and black pepper. Remove from heat; whisk in 2 tablespoons unsalted butter.

For the tomato relish: In medium bowl, stir 1 large red bell pepper (charred, char removed and chopped*), ½ cup quartered artichoke hearts, 3 whole Calabrian chili peppers (minced), ½ tablespoon chopped fresh parsley, 1 tablespoon red wine vinegar, 2 tablespoons olive oil and 1/2 teaspoon salt.

For the chicken: Place 1 large chicken breast (cut in half lengthwise) between plastic wrap on work surface. With flat end of meat mallet, pound chicken to 1/4-inch thick; remove plastic wrap. Sprinkle chicken with ¼ teaspoon garlic powder, ¼ teaspoon dried thyme leaves and 1/4 teaspoon each salt and black pepper. In large saucepan, heat 2 cups canola oil over medium heat 10 minutes or until temperature reaches 350°. In wide, shallow dish, whisk 3 large eggs. In separate wide, shallow dish, place 1 1/2 cups Italian-style breadcrumbs; place 1 cup all-purpose flour in third wide, shallow dish. Dredge chicken in flour, shaking off excess, then dip in eggs, allowing excess to drip off; then in breadcrumb mixture to coat. Cook chicken 5 minutes or until golden brown and internal temperature reaches 165°, turning once.

For the assembly: Place oven rack 4 to 5 inches from broiler; preheat broiler to high. Top bottom halves of toasted ciabatta baguette (cut in half lengthwise and crosswise) with chicken, tomato relish, red pepper mixture, 1/2 tablespoon chopped fresh basil, ¼ cup shaved Parmesan cheese and 1/4 cup shredded low-moisture part-skim mozzarella cheese; place on rimmed baking pan and broil sandwiches 3 minutes or until cheese melts. Top sandwiches with top half of ciabatta; cut each sandwich in half crosswise.
Dig into the best chicken parm sandwich you’ve ever had!

*Tip for charring red bell pepper: Place oven rack 4 to 5 inches from broiler; preheat broiler to high. Place bell pepper on rimmed baking pan, broil 15 minutes or until charred, turning occasionally.