Makes 2 servings

EndTextStartText

2 (6-ounce) boneless, skinless chicken breasts

2 cups buttermilk

4 slices bacon

2 cups canola oil

1 cup all-purpose flour

2 tablespoons cornstarch

3/4 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

2 artisan hoagie rolls

2 teaspoons unsalted butter

4 teaspoons dijonnaise (see note)

Romaine lettuce

1 red ripe tomato, sliced

 EndTextStartText

1. Place the chicken in a small nonreactive bowl and cover with the buttermilk. Cover with plastic wrap and refrigerate to marinate overnight or for at least one hour.

2. In a cast-iron skillet, cook the bacon until crisp, transferring to paper towels when done. Add the canola oil to the bacon drippings in the skillet and increase the heat to medium or 350, until the oil begins to bubble. In a second bowl, combine the flour, cornstarch, salt, and pepper, mixing throroughly. With kitchen tongs, remove the chicken breasts from the buttermilk and dredge in the dry ingredients mixture until the chicken is completely coated. Using tongs, carefully place the chicken in the hot oil and brown for about five minutes per side, or until the breast is golden brown and crisp. Remove the chicken from the hot oil and drain on paper towels.

3. Slice the rolls in half and lightly butter each side before placing butter side down in a saute pan or skillet over medium heat until grilled. Build your sandwich as follows: On the bottom roll, put one teaspoon dijonnaise, then layer lettuce. Place one teaspoon dijonnaise on top of the lettuce and alternate dijonnaise with the remaining ingredients in this order: tomato, chicken, and bacon. Cover with the top half of the hoagie roll. Layering the dijonnaise will help keep this mondo sandwich together.

- From Tupelo Honey Cafe: Spirited Recipes From Asheville's New South Kitchen, by Elizabeth Sims with chef Brian Sonoskus (Andrews McMeel, 2011)

 

Note: To prepare the dijonnaise, in a small bowl, whisk together 2 tablespoons mayonnaise, 1 teaspoon stone-ground mustard, 1 teaspoon Dijon mustard, 1/8 teaspoon sea salt, and 1/8 teaspoon freshly ground black pepper until thoroughly combined.

Per serving: 1,171 calories, 81 grams protein, 85 grams carbohydrates, 9 grams sugar, 57 grams fat, 215 milligrams cholesterol, 2,866 milligrams sodium, 9 grams dietary fiber.

EndText