Marry Me Chicken Sandwich

Ingredients

• 4 tablespoons unsalted butter, softened
• 2 teaspoons finely chopped sun-dried tomatoes in oil
• 1 clove garlic, finely grated or minced
• 1 teaspoon chopped fresh basil
• 1 pinch salt
• 2 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• Salt and freshly ground black pepper, to taste
• 1/2 cup all-purpose flour
• 1 egg, beaten
• 3/4 cup plain or seasoned breadcrumbs (panko or Italian-style)
• neutral oil, for frying (such as vegetable or canola)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 tablespoon tomato paste
• 1/3 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped sun-dried tomatoes
• 1 tablespoon chopped fresh parsley
• salt and freshly ground black pepper, to taste
• 1 ripe tomato, thinly sliced
• extra-virgin olive oil, to drizzle
• flaky salt or kosher salt, to taste
• 1 cup fresh arugula
• 4 slices Italian round bread, such as La Brea Bakery

Method

1. Make the garlic, herb & sun-dried tomato compound butter: In a small bowl, combine the softened butter, sun-dried tomatoes, garlic, basil and a pinch of salt.
2. Mix thoroughly until well combined. Set aside.
3. Make the crispy chicken cutlets: Season both sides of each chicken breast with salt and pepper.
4. Dredge each piece in flour, dip in beaten egg, then coat with breadcrumbs, pressing firmly to adhere.
5. In a large skillet, heat 1/4 inch of oil over medium heat.
6. Fry the chicken cutlets for 3 to 4 minutes per side, or until golden brown and internal temperature reaches 165 F.
7. Transfer to a wire rack or a paper towel-lined plate to drain and rest.
8. Make the Marry Me sauce: Heat the olive oil in a small saucepan over medium heat. Add the minced garlic and red pepper flakes; sauté for about 30 seconds until fragrant.
9. Stir in the tomato paste and cook for 1 to 2 minutes to caramelize slightly. Add chicken broth and simmer for 1 to 2 minutes, stirring occasionally.
10. Reduce heat to low and stir in the heavy cream, Parmesan and sun-dried tomatoes. Simmer for 3 to 5 minutes until slightly thickened.
11. Stir in the fresh parsley just before serving. Season with salt and pepper to taste.
12. Make the tomato-arugula topping: Lightly drizzle the tomato slices with olive oil and sprinkle with flaky salt or kosher salt. Set aside with arugula for assembly.
13. Make the sandwiches: Spread one side of each bread slice with the compound butter.
14. Place the slices buttered side down on a skillet over medium heat and toast until golden and crisp.
15. Lay one slice of toasted bread butter-side down, place a crispy chicken cutlet on the bread.
16. Spoon the warm "marry me" sauce generously over the chicken, layer on the seasoned tomato slices and a handful of arugula.
17. Top with second slice of bread, butter-side up and serve immediately.