Sandwich
• 2 Turano Brioche Rolls
• 2 chicken breasts, butterflied and flattened
• ½ cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper
• 1 large egg, beaten
• ½ cup Italian breadcrumbs
• ½ cup grated Parmesan cheese
• Vegetable oil, for frying
• 4 slices mozzarella cheese

Mac & Cheese
• 1½ cups elbow macaroni
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup whole milk
• 1 tsp garlic powder
• 1 tsp truffle pesto
• ½ cup shredded sharp cheddar cheese
• ½ cup shredded Monterey Jack cheese
• Salt and black pepper, to taste

Red Sauce
• 2 garlic cloves, minced
• ¾ cup tomato passata
• Salt and black pepper, to taste
• 2 tbsp fresh basil, chopped

① Preheat the oven to 350°F.
② If desired, score the hot dogs with shallow diagonal cuts. Cook in a skillet over medium heat until lightly browned on all sides.
③ In a small bowl, combine the diced red onion, diced dill pickles, mayonnaise, and ketchup. Mix well.
④ Slice the Turano Soft Sub Rolls lengthwise and spread the sauce inside each roll. Place one cooked hot dog into each roll.
⑤ In a saucepan over medium heat, melt the butter. Add the corn, heavy cream, cheddar cheese slices, and shredded mozzarella. Stir continuously until the cheeses are melted and the mixture is smooth and creamy.
⑥ Spoon the cheesy corn mixture evenly over each hot dog.
⑦ Transfer the hot dogs to a baking sheet and bake for 8–10 minutes, or until heated through and the topping is bubbly. Serve immediately.