Chicken Vesuvio Sandwich (Jeff Mauro) Recipe

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Ingredients:

Serving

3 tbsp olive oil
4 boneless, skinless chicken breasts (8 oz each), butterflied
kosher salt and freshly ground black pepper
2 cups all-purpose flour
1 to 2 tbsp olive oil
1 tsp dried italian seasoning
1 tsp crushed red pepper
4 cloves garlic, chopped
1 shallot, chopped
1/2 cup dry white wine
1/2 cup chicken stock
1/4 cup fresh lemon juice
1 1/2 tbsp olive oil
1 lb fresh button mushrooms, sliced 1/4-inch thick
kosher salt and freshly ground black pepper
1 lb frozen green peas, thawed
four 6-inch french hinged rolls
mayo
8 slices provolone
roasted potato wedges, recipe follows
hot giardiniera
2 russet potatoes , scrubbed and cut into 8 long wedges
3 tbsp olive oil
1 tsp garlic powder
1 tsp kosher salt
1/4 tsp freshly ground black pepper

Directions:

Sandwich Build:
For the chicken: Preheat the oven to 200 degrees F. Set a wire rack inside a baking sheet.
Heat the oil over medium heat in a heavy-bottomed skillet. Sprinkle the chicken with salt and pepper. Dredge in the flour and shake off any excess. Fry the chicken in the oil until golden brown, 5 to 6 minutes a side. Set aside on the prepared baking sheet. Keep warm in the oven. Slice the chicken in half before assembling the sandwiches.
For the chicken jus: Add the oil into the same skillet from the chicken and saute the Italian seasoning, crushed red pepper, garlic and shallots until fragrant, about 1 minute. Season with salt and pepper. Deglaze with the white wine and bring to a simmer until the alcohol smell is diminished, about 2 minutes. Add the chicken stock and lemon juice and bring to a simmer again, about 10 minutes until the flavor intensifies. Keep warm for sandwich build.
For the peas and mushrooms: Heat half the oil in a heavy-bottomed skillet and saute the mushrooms without overcrowding or creating layers. You may have to do this in batches. Give the mushrooms one stir and let caramelize. Once one side is golden brown, season with salt and pepper, stir once and let cook until all sides are soft but golden. Remove to a plate. To the same skillet, add the remaining oil and the peas. Season with salt and pepper. Cook until warm but still very bright. Mix with the mushrooms and set aside.
For the sandwich build: On a nice fresh piece of split but hinged French roll, place a squirt of good mayo, 2 slices provolone, 2 Roasted Potato Wedges, 1 chicken breast, some mushroom and peas and top with hot giardiniera. Take the entire sandwich and either dunk in hot chicken jus or ladle on. Hold with one or two hands and bite hard.
Roasted Potato Wedges:
Preheat the oven to 475 degrees F.
Toss the potato wedges with the olive oil, garlic powder, salt and pepper in a bowl. Lay the potatoes on a baking sheet and cook until golden brown on each side, flipping halfway through, about 12 minutes per side. When both sides are golden and the potatoes can be pierced easily with a fork, the taters are done.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1043.32 Kcal (4368 kJ)
Calories from fat	459.34 Kcal
		% Daily Value*
Total Fat	51.04g	79%
Cholesterol	72.99mg	24%
Sodium	1277.25mg	53%
Potassium	1601.7mg	34%
Total Carbs	95.58g	32%
Sugars	14.12g	56%
Dietary Fiber	11.41g	46%
Protein	45.87g	92%
Vitamin C	64.6mg	108%
Iron	4.7mg	26%
Calcium	503.7mg	50%

Amount Per 100 g
Calories	165.67 Kcal (694 kJ)
Calories from fat	72.94 Kcal
		% Daily Value*
Total Fat	8.1g	79%
Cholesterol	11.59mg	24%
Sodium	202.82mg	53%
Potassium	254.34mg	34%
Total Carbs	15.18g	32%
Sugars	2.24g	56%
Dietary Fiber	1.81g	46%
Protein	7.28g	92%
Vitamin C	10.3mg	108%
Iron	0.7mg	26%
Calcium	80mg	50%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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