Some sandwiches stand a little taller than others… literally. In this episode of Cj’s First Cooking Show, learn to make a Cj Frazier classic Chicken Pesto Fat Stack Sandwich. There is almost too much going on in this sandwich recipe to describe it in words.
#BlackstoneGriddle #ChickenPesto #griddle
Loaded Italian Fat Stack Pesto Chicken Sandwich
Servings: 4
Prep Time: 15-20 mins
Ingredients:
4 chicken cutlets
Bagged and Diced Pancetta
Sliced tomato
Fresh basil
Pesto (Jared)
Fresh grated mozzarella
Fresh grated pecorino Romano
Jared Banana peppers
Martin’s potato rolls
Olive oil
Butter (for toasted bread)
Egg rings
Salt
Pepper
Blackstone Parmesan ranch seasoning
Directions:
1.
Preheat one zone of your Blackstone to medium high. When your griddle is warmed up add a little olive oil and your diced pancetta to cook. While the pancetta is cooking you can season your chicken cutlets, coating lightly with olive oil, kosher salt and coarse black pepper on both sides.
2.
When your chicken is ready to go down slide the pancetta over in the same heat zone leaving your pancetta fat and olive oil to cook the chicken cutlets in. Flip occasionally to cook both sides evenly also tossing your pancetta occasionally to cook evenly. You’ll know the pancetta is done with all sides are golden brown.
3.
While your protein cooks you can toast both sides of your Martins potato Rolls on the griddle top. This will be a quick process so don’t walk away. Remove from the griddle when the bread is a light golden brown. Also at this time you can slice 1 tomato into thin slices and set aside as well as chopping up your fresh basil leaves into small ribbons.
4.
When your chicken is 80% done add a light drizzle of your Blackstone Loaded Italian Sear and Serve sauce over the chicken to finish cooking. You’ll see the sauce reducing as it cooks down with the chicken. When fully cooked remove and cut your chicken up into medium size bites. Roughly 1/2 inch thick. You can also remove your pancetta at this time
to drain on paper towels.
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