• 2 Turano French Rolls
• 4 tbsp unsalted Butter
• 1 Shallot (diced)
• 3 garlic cloves (minced)
• ½ cup tomato paste
• ½ tsp red pepper flakes
• 2 tbsp vodka
• ½ cup heavy cream
• ⅔ cup freshly grated parmesan cheese
• 2 chicken breasts
• 2 eggs
• 1 ½ cup flour
• Pinch of salt and pepper
• Fresh Mozzarella (sliced)
• Olive oil for drizzle
• Cooking oil

① In a skillet mix 2 tbsp butter, 1 diced shallot, and 3 cloves minced garlic until fragrant (around 3 minutes).
② While cooking, prep the chicken. If chicken breasts are thicker than 1 inch, either pound them to a 1-inch thickness or slice them into 2 thin layers. First whisk the egg in a bowl. Put flour on a plate.Dip each chicken breast in egg on both sides, then dip in flour on both sides, pressing into the flour so it sticks to the chicken. Set aside.
③ Going back to the sauce, add 1/2 cup tomato paste and 1/2 tsp red pepper flakes and mix until all of the shallots are coated and the tomato paste begins to brown a little
④ Add 2 tbsp vodka and 1/2 cup heavy cream and mix until combined. Add 1/2 cup freshly grated Parmesan and mix. Add pasta water as desired to thin out your sauce! Then, set aside.
⑤ Now to cook the chicken, heat the oil in a large non-stick frying pan over medium-high heat. Put chicken on a frying pan in a single layer. Sprinkle the chicken with salt and pepper.
⑥ Cook the chicken for 4 minutes (or until golden-brown on the bottom), then carefully flip with a spatula. Cook for 4 more minutes, or until the chicken is cooked through (uniformly white in the middle when cut).
⑦ To build the sandwich, take your toasted bread, top with the vodka sauce, the crispy chicken breast, more vodka sauce. Now layer with fresh mozzarella (blow torch the top to slightly warm/melt), grated parmesan cheese, drizzle olive oil, basil and top with the toasted bread.
⑧ Enjoy!