Categories: Sandwiches
Ingredients
- For the chicken:
- 2 tbsp olive oil
- 2 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp kosher salt
- 1 tsp black pepper
- 4 thin-cut chicken breast cutlets
- For the breading:
- 1/2 cup all-purpose flour
- 1 tbsp paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp cayenne pepper
- 2 eggs
- 1 1/2 cups plain dried bread crumbs
- 3 tbsp sesame seeds
- 3 tbsp dried minced onion flakes
- 2 tbsp dried minced garlic
- 1 tbsp poppy seeds
- 1 1/2 tsp caraway seeds
- For the Sandwich melts:
- Canola oil, for shallow-frying
- 4 round naan breads
- 2 tbsp olive oil
- 1 cup shredded cheddar
- 1/2 large red onion, sliced into rings
- 1 large beefsteak tomato, cut into slices
- Kosher salt and black pepper
- 8 slices pepper Jack
Directions
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Prepare the chicken: In a small bowl, combine the olive oil, paprika, cayenne, salt and black pepper. Rub the mixture all over the chicken.
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Set up the breading station: In a wide, shallow bowl, combine the flour, paprika, salt, black pepper and cayenne. In a second wide, shallow bowl, beat the eggs just to combine. In a third wide, shallow dish, combine the breadcrumbs, sesame seeds, onion flakes, dried garlic, poppy and caraway seeds.
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Working with one cutlet at a time, place the chicken in the flour to coat, shake off the excess, dip both sides in the egg, shaking off any excess, then press into the bread crumb mixture, shaking off any excess. Transfer the breaded chicken cutlets to a plate.
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Make the sandwiches: Position a rack 6 inches from the heating element and preheat the broiler.
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In a large skillet, heat 1/4 inch canola oil over medium-high heat until shimmering-hot. Working in two to three batches, add the cutlets and fry until golden and crisp, 2 to 3 minutes per side, adding a little more oil if needed between batches. Drain the cutlets on paper towels.
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Trim the bread to about the size of the chicken cutlets or a little large. Arrange on a baking sheet, brush with the olive oil and sprinkle 1/4 cup cheddar evenly over each naan. Divide the onion rings among the naan, then top each with a fried cutlet. Arrange 2 tomato slices on top each cutlet, season with salt and pepper, and layer pepper Jack on top of each cutlet.
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Broil the sandwiches until the cheese is bubbling and slightly browned, 3 to 4 minutes. Serve hot.