Chicken Ciabatta Sandwich
This crispy chicken ciabatta sandwich is delicious and loaded with pan-fried breaded chicken breast, crispy ciabatta buns, crunchy lettuce, creamy paprika sauce and comes out perfect EVERY TIME. No deep-frying required!
Breaded Chicken – 1 large chicken breast cut in half lenghtwise – ½ cup gluten free flour – ½ cups of gluten free breadcrumbs or GF panko – 1 large egg lightly beaten
For the Sandwich – ½ small Red onion onion sliced thin circles – 4 leaves of romaine or iceberg lettuce – 1 small tomato sliced thin circles
Creamy Paprika Sauce – 5 tablespoon of Mayonnaise – 5 tablespoons of sour cream – ⅛ teaspoon mustard with seeds – ¼ teaspoon Dijon mustard – ½ tablespoon heaping sweet pickle relish – ¼ teaspoon white wine vinegar – ¼ teaspoon paprika sweet or regular – ¼ teaspoon garlic powder – ¼ teaspoon onion powder
– Mix all the sauce ingredients in a small bowl, set aside. –
Pound chicken breasts flat and season with salt and pepper.
Prepare three individual bowls: with flour, eggs, breadcrumbs.
Dip each chicken breast first in flour.
then beaten egg,
and lastly into breadcrumbs. Make sure to coat chicken thoroughly, especially during last step.
Cook chicken until crispy on both sides adding a provolone cheese on top when flipped.
Toast the ciabatta rolls until golden brown.
Assemble the sandwiches with veggies chicken and creamy paprika sauce. Enjoy warm!
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