Smoked and Fried Chicken Parm Patty Melt
Rated 5.0 stars by 1 users
Food:
Poultry
Serves:
Makes 2 sandwiches
Prep Time:
30 min
Cook Time:
30 min
Add this Smoked and Fried Chicken Parm Sandwich Melt to the list of unique and delicious things you can make on the Alchemy. This "chicken burger" is more than meets the eye - it's a garlic bread patty melt with a smoked and fried chicken burger sandwiched in between. The chicken patties get a quick but heavy six minute smoke, then get lightly frozen, smashed, battered and fried on the elevated rack, then nestled between cheesy garlic bread and an addictive tomato sauce made with flattop grilled onions, garlic, chilies and fresh basil. If you're looking for a different way to chicken burger this summer, this recipe is the perfect one for you.
By:Chef Matt Basile
Ingredients
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1 lb ground chicken
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1 tsp salt
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½ black pepper
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1 tsp garlic powder
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1 tsp chili flakes
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1 tbsp grated fresh parm
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1 cup all-purpose flour
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3 eggs
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1 cup Italian seasoned breadcrumbs
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1 white onion
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3-4 cloves garlic
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3 red chilies
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2 tbsp chopped fresh basil
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Olive oil
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250ml can whole san Marzano tomatoes
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1 cup shredded mozzarella cheese
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4 slices garlic bread
Tomato arrabbiata Sauce:
To build
Instructions
Preheat smoker to 250F-275F.
Divide the ground chicken into two balls, season with the mix of salt, pepper, garlic powder and chili flakes, reserve about a tablespoon of the seasoning mix and set aside.
Grate the fresh parm over top of each of the ground chicken balls, and then mix the seasoning into the meat with your hands and reform into 1-1.5 inch thick round patties. Place in the smoker directly on the shelf and smoke for 6 minutes. Once done, remove from the smoker and place in the freezer to cool for about 10 minutes.
Thinly slice the white onion with a sharp knife or mandolin. Peel the cloves of garlic and smash with the flat side of your knife. Cut the stems off the chilies. Place one the flattop and drizzle with olive oil. Cook, flipping occasionally until the onion and garlic is softened and the chilies are nicely charred.
Remove the onion, garlic and chilies from the flattop and place on a cutting board. Finely chop the ingredients, and then add the fresh basil and continue to chop. Drizzle with olive oil and chop until the ingredients almost form a bit of a paste. Transfer to a bowl.
Place a pot on the elevated grill and add about 1 tbsp of olive oil and let it heat up. Add the garlic, onion, chilies and basil paste. Mix and cook about 1-2 minutes. Add the canned tomatoes and mix, allow to cook and reduce, about 15-20 minutes.
Grate the mozzarella cheese.
In a shallow bowl add the flour and reserved seasoning and mix. In another shallow bowl, crack and beat the eggs. In a third bowl, add the breadcrumbs. Take the smoked ground chicken from the fridge and flatten into a round, ½-¼ inch thick patty. Coat with the flour on all sides and then transfer to the egg and coat. From the egg, transfer to breadcrumbs and coat. Transfer back to the egg and then back to the breadcrumbs, making sure to coat all sides in both, finishing with the breadcrumbs.
Add the pieces of garlic bread to the flattop and toast, flip and add the shredded mozzarella cheese on top of each piece. Let it melt.
In a cast iron pan, add canola oil for frying. Place the breaded chicken patty into the oil and fry until cooked through and golden on the outside, about 3-4 minutes a side. Remove from the oil and place on a metal tray, spread the sauce onto each chicken patty, season with salt and drizzle with a bit of olive oil.
Remove the cheesy toast from the flattop and place on your work surface. Place a chicken patty with sauce on the bottom piece of toast and close the top, repeat for the second sandwich. Cut the sandwich in half and serve with extra sauce for dipping if desired.