What do you call your favorite sandwich? Growing up in northern NJ, I always used the term hero. Now I live in southern NJ and it is referred to as a hoagie. I know what most people, not from the area are thinking. Come on, NJ really isn’t very big. Isn’t it the same place? Where do you live, what exit?
Well, according to my husband, NJ should be 2 separate states. Northern NJ is very fast paced and has a NYC influence. Southern NJ is slower paced and is fairly close to Philadelphia. The sports teams are different as well as the names of the sandwiches. In NYC, you get a hero while in Philadelphia, you get a hoagie. But then to complicate matters more, there are subs and grinders. Subs originated in the Boston area and grinders are popular in the New England area as well as the mid west. According to Wikipedia, there are many regional names for this type of sandwich. Because grinders are usually heated, I will use that term for the delicious sandwich I had last night.
There was a sale on chicken so I decided to purchase many packages. The store had the nice, thin sliced cutlets. I was in my glory, as I love cutlets thin, but don’t like to pound them and have raw chicken juices flying around the kitchen. As much as I like chicken , I really dislike dealing with raw chicken. The less chicken prep, the better!
The sandwiches came out wonderful and there were plenty of leftovers. You can add a variety of toppings but two of my favorites are broccoli rabe and roasted peppers. I had time yesterday to roast some colorful peppers. You could also use peppers from a jar. And you have to have melted sharp Provolone cheese. Don’t skimp on the cheese! The combination is just outstanding. Don’t be afraid to spread some roasted garlic on these sandwiches. Unfortunately, I was out but maybe next time.
I also decided to use this sandwich as an entry to The Sandwich Festival 2008. It will be fun to see different sandwiches from around the world. I am betting I will learn a few more names for sandwiches.
Italian Chicken Cutlet Grinders
for chicken cutlets:
6 large chicken cutlets (about 1 1/2 pounds thin cut chicken cutlets )
2 eggs, beaten
1/4 cup milk
1 1/2 cups Panko bread crumbs
1/2 cup grated Parmesan cheese
1 TBS Italian seasoning
1/2 tsp garlic salt
1/8 tsp black pepper
mixture of olive oil and canola oil for sauteing
Put the cutlets on a large plate. In a shallow bowl, mix the eggs and milk. In another shallow bowl, mix the Panko crumbs, cheese, seasoning, salt and pepper. Dip the chicken in the egg mixture and then the bread crumb mixture, making sure cutlets are coated very well. In a large fry pan, heat 1/2 inch of oil on medium high and saute cutlets for 3 to 4 minutes on each side or until chicken is golden brown and no longer pink on the inside. Remove and rest on paper towels.
for broccoli rabe:
2 TBS olive oil
2 cloves minced garlic
12 oz bag broccoli rabe (I used Ready Pac, already cleaned)
2 TBS balsamic vinegar
salt and pepper to taste
In a large fry pan, heat olive oil on medium high and saute garlic for 1 minute. Add broccoli rabe and cook for 5 to 7 minutes or until wilted and tender. Add balsamic vinegar and salt and pepper to taste.
To assemble sandwiches:
6 long Italian rolls, sliced and toasted
roasted peppers drizzled with olive oil
18 slices sharp Provolone cheese
On each roll, pile the chicken cutlets, broccoli rabe, roasted peppers and provolone cheese. Add a little extra juice from the peppers to the bread so sandwich is not dry. Heat in broiler on a large baking sheet until cheese is melted. Open mouth wide and Enjoy!