Parmesan-crusted Chicken, Caponata, and Pesto Sandwich


This sandwich is substantial, an entire meal all in one sandwich. I used chicken tenders that I fried with a Parmesan panko crust and my family recipe for caponata (for this sandwich I used the caponata as a condiment). I slathered good bread with pesto and grilled it. The sum of all these parts is delicious. Enjoy! You can make your own caponata like I did or buy it already prepared.

What you will need

1 cup fresh basil leaves

1 cup flat-leaf parsley, stems removed

1 large clove garlic

1/4 cup pine nuts, toasted

1 1/4 cups grated Parmigiano or Romano, divided

1/4 cup good olive oil, plus a little more if needed for the pesto, and more for coating the pan generously

6 chicken tenders or 3 thin chicken cutlets

1 cup panko

Salt and pepper to taste

2 eggs, beaten

1 short baguette or 2 crusty sandwich rolls

4 Italian eggplants

Olive oil

1 medium-sized onion, chopped

2 tender inner stalks of celery, chopped

1/2 red bell pepper, chopped

3 cloves garlic, minced

4 fresh tomatoes, peeled and seeds removed, or 1 cup canned crushed tomato

4 Peppadew peppers, chopped (if you do not have these, use more of the red bell pepper)

3 tablespoons capers, rinsed

1/4 cup kalamata or green olives (I use a little of each), pitted and roughly chopped

Pinch of crushed red pepper (optional)

Up to 2 teaspoons sugar (add 1 teaspoon, taste, and add another if needed)

3 tablespoons red wine vinegar

Salt and pepper to taste


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