 | I always make sandwiches at least once a week in the summer. I am particular about sandwiches though, your regular sub sandwich with lunchmeat just doesn't cut it. I have to have a warm sandwich and crispy chicken sandwiches are one of my favorites. I hate frying things at home though, it smells like oil for days. I used bolilo rolls for the sandwich, but any roll would work well, just make sure to cut the chicken breast to accommodate whatever roll you prefer. Thanks to LoveKeil for the recipe inspiration. |
¼ cup buttermilk
1 garlic clove, finely chopped
1 teaspoon Dijon mustard
1 teaspoon hot sauce
½ teaspoon salt
2 skinless, boneless chicken breasts, cut in half
½ cup Panko breadcrumbs
2 tablespoons mayonnaise
Juice of ½ lemon
4 sandwich buns
romaine lettuce leaves
1 large tomato, sliced
Preheat the oven to 400 degrees.
In a shallow bowl, whisk together the buttermilk, garlic, mustard, hot sauce and salt. Marinate the chicken for 15 minutes at room temperature. Dredge the marinated chicken in breadcrumbs. Place the chicken on a greased baking sheet. Spray the chicken with cooking spray and bake for 20 minutes, until chicken is cooked through.
Whisk together the mayonnaise with the lemon juice. Spread the mayonnaise on the buns, top with the chicken, lettuce and tomatoes.
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