Are you ready to elevate your lunchtime experience? This Everything But the Bagel Breaded Chicken Sandwich is not only easy to make but also packed with flavor.
Featuring crispy, perfectly seasoned chicken, fresh ingredients, and a rich sun-dried tomato spread, each bite is a delightful experience.
Whether you’re making it for yourself or sharing with friends and family, this chicken sandwich is sure to impress. Like this Rotisserie Chicken Baguette Sandwich With Basil.
Everything But the Bagel Breaded Chicken Sandwich With Sun-Dried Tomato Spread
2 cooked chicken thighs, skinless, boneless
1/2 cup Everything But the Bagel seasoned crackers, crushed (we purchased a box at Trader Joe’s)
2 large eggs, room temperature
2 ciabatta rolls
2 slices provolone cheese
4 tablespoons of sun-dried tomato spread – find recipe HERE
2 leaves of romaine lettuce
1/2 tablespoon olive oil
1/2 tablespoon unsalted butter
Place 1/2 cup of seasoned crackers in a zip-lock bag and crush them until they resemble breadcrumbs. Alternatively, use a blender.
Add the crushed crackers to a large shallow dish. Add the eggs to another shallow dish and whisk well. Set both dishes aside.
In a large skillet, heat 1/2 tablespoon of olive oil and 1/2 tablespoon of butter over medium heat.
Add the cooked chicken thighs and cook them until heated through and crispy, about 3-4 minutes on each side.
Remove from heat. Remove chicken from skillet to a plate. Wipe out skillet.
Return skillet to stove top over medium heat. Add 1/2 tablespoons each of olive oil and butter.
Dip the chicken thighs into the beaten eggs and coat with the crushed Everything But the Bagel cracker crumbs.
Add the breaded chicken to the skillet and cook for 3-4 minutes on each side until golden and crispy.
Next, place a slice of provolone cheese on top of each chicken thigh. Cover the skillet with a lid for about 1-2 minutes or until the cheese melts.
Alternatively, place skillet under broil on high until cheese melts, about 3 minutes (if using broiler, make sure your skillet is heat proof).
Slice the ciabatta and toast it lightly on a grill pan or in the toaster.
Spread 1 tablespoon of sun-dried tomato spread on the top and bottom half of the toasted ciabatta.
Layer the bottom half with the crispy chicken and melted provolone. Add a piece of romaine lettuce.
You can choose to add other vegetables, such as tomato slices or slices of onion. We chose slices of black radish.
Cap the sandwich with the top half of the ciabatta, slice in half, and enjoy.
The side salad is arugula, leftover roasted carrots, pumpkin seeds and a Apple Cider Maple Vinaigrette
Savor the deliciousness of this sandwich and share your culinary triumph with family and friends.
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