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THE CRISPIEST SANDWICH INSPIRED BY THEY KIDNAPPED MY SON ON CHRISTMAS
830,354 views It isn’t clear why the kidnappers even wanted the crispiest sandwich, but one thing is clear: Sometimes a really good sandwich is enough to save a life.
1 sandwich
US
original
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INGREDIENTS
for the Crispiest Sandwich
0.5 crusty baguette
3 tbsp mayonnaise, divided
2 tsp whole grain mustard
1 piece Panko Fried Chicken
2.5 Baked Bacon strips, cooked
2.5 Fried Green Tomatoes
1.5 Fried Cheese slabs
1.5 Iceberg Lettuce leaves
for the Dredge
2 whole eggs
1 ½ cup buttermilk
1 ½ cup all purpose flour
1 ½ tsp kosher salt
1 tsp ground cayenne
1 tsp smoked paprika
½ tsp freshly ground black pepper
¼ tsp onion powder
¼ tsp garlic powder
¼ tsp white pepper
½ cup fine cornmeal
2 cup panko breadcrumbs
for the Panko Fried Chicken
1 lb boneless skinless chicken breast, butterfied
As needed kosher salt
As needed freshly ground black pepper
48 - 64 oz fry oil of choice
Dredge
As needed finishing salt
for the Fried Green Tomatoes
3.5 green tomatoes, sliced 1/4 1/3 inch thick
As needed kosher salt
48 - 64 oz fry oil of choice
Dredge
for the Fried Cheese
½ lb low moisture mozzarella
48 - 64 oz fry oil of choice
Dredge
for the Baked Bacon
½ lb thick cut bacon
DIRECTIONS
1.
for the Crispiest Sandwich
1.
Preheat the oven to 375 °F
2.
Cut the baguette in half and spread 2 tablespoons of mayonnaise over each of the cut halves.
0.5 crusty baguette
2 tbsp mayonnaise, divided
3.
Place the baguette, cut-side down, onto a small rimmed baking sheet. Top the baguette with another sheet tray to weigh it down, then toast in the preheat oven for 4-5 minutes or until golden brown and crispy.
4.
Mix together the remaining mayonnaise with the mustard, then spread the mixture of both sides of the toasted baguette.
1 tbsp mayonnaise, divided
2 tsp whole grain mustard
5.
Layer the Panko Chicken, Baked Bacon strips, Fried Green Tomatoes, Fried Cheese slabs, and lettuce to assemble the sandwich.
1 piece Panko Fried Chicken
2.5 Baked Bacon strips, cooked
2.5 Fried Green Tomatoes
1.5 Fried Cheese slabs
1.5 Iceberg Lettuce leaves
6.
Enjoy immediately.
7.
for the Dredge
1.
Combine the eggs and buttermilk in a medium bowl, whisk to combine and set aside.
2 whole eggs
1 ½ cup buttermilk
2.
In a shallow rimmed plate or baking dish, whisk together the flour, salt, cayenne, paprika, pepper, onion powder, garlic powder, and white pepper. Set aside.
1 ½ cup all purpose flour
1 ½ tsp kosher salt
1 tsp ground cayenne
1 tsp smoked paprika
½ tsp freshly ground black pepper
¼ tsp onion powder
¼ tsp garlic powder
¼ tsp white pepper
3.
In another shallow rimmed plate or baking dish, add the cornmeal, then set aside.
½ cup fine cornmeal
4.
In a final shallow rimmed plate or baking dish, add the breadcrumbs, then set aside.
2 cup panko breadcrumbs
5.
for the Panko Fried Chicken
1.
Pat the chicken with paper towels, then season generously with salt and pepper. Set aside at room temperature for 25-30 minutes.
1 lb boneless skinless chicken breast, butterfied
As needed kosher salt
As needed freshly ground black pepper
2.
Meanwhile, preheat the oil in a large high-walled skillet to 375 °F.
48 - 64 oz fry oil of choice
3.
Dredge the chicken breasts in the flour mixture, the egg mixture, then finally, in the breadcrumbs.
for the Dredge
4.
Working in batches, carefully add the dredged chicken breast to the fry oil and fry for 8-12 minutes (depending on the size and thickness of the chicken) or until cooked to an internal temperature of 165 °F and crisp.
5.
Transfer the chicken to a paper towel-lined sheet tray and season immediately with a sprinkling of finishing salt.
As needed finishing salt
6.
Set aside on a rack until ready to use.
7.
for the Fried Green Tomatoes
1.
Place the sliced tomatoes on a rack and season with salt. Let sit at room temperature for 25-30 minutes.
3.5 green tomatoes, sliced 1/4 1/3 inch thick
As needed kosher salt
2.
Meanwhile, preheat the oil in a large high-walled skillet to 350 °F.
48 - 64 oz fry oil of choice
3.
Pat the tomato slices dry using a paper towel, then dredge the slices first in the flour mixture, then in the egg mixture, and finally in the cornmeal.
Dredge
4.
Fry the tomato slices until golden brown, about 4-5 minutes. Tranfer to a paper towel-lined plate.
5.
Set aside on a rack until ready to use.
6.
for the Fried Cheese
1.
Cut the mozzarella into slabs about ⅓-½ inch thick and roughly the length of the sandwich.
½ lb low moisture mozzarella
2.
Dredge the cheese in the flour mixture, egg mixture, breadcrumbs, then back into the egg mixture and breadcrumbs for a double coat.
Dredge
3.
Freeze the cheese slabs for 20 minutes before frying.
4.
Meanwhile, preheat the oil in a large high-walled skillet to 375 °F.
48 - 64 oz fry oil of choice
5.
Add the partially frozen slabs to the preheated oil and fry for about 1-2 minutes or until golden brown and crispy.
6.
Set aside on a rack until ready to use.
7.
for the Baked Bacon
1.
Preheat the oven to 375 °F with convection.
2.
Line a large rimmed baking sheet with aluminum foil and place a grill rack into the sheet tray.
3.
Place the strips of bacon onto the grill rack and transfer the baking sheet to the preheated oven.
½ lb thick cut bacon
4.
Bake the bacon for 18-24 minutes, flipping each slice halfway through the baking time, or until crisp and deeply browned.
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