Ingredients:

  • 4 thick slices of sourdough or Italian bread
  • 2 tbsp unsalted butter, softened
  • 1 tbsp mayonnaise
  • 1/2 tsp garlic powder
  • 2 fully cooked breaded chicken cutlets
  • 1/4 cup marinara sauce
  • 1/4 tsp crushed red pepper flakes
  • 1 cup low-moisture shredded mozzarella cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 2 slices of provolone cheese
  • 1 tbsp fresh basil, chiffonade

Instructions:

  1. In a small bowl, combine softened butter, mayonnaise, and garlic powder. Mix until smooth.
  2. Spread the butter-mayo mixture generously on one side of each bread slice.
  3. Heat the pre cooked cutlets in a microwave or toaster oven for 60 seconds until the chill is gone.
  4. Place two slices of bread, butter side down, in a cold skillet, then top with the provolone slices.
  5. Place the cutlets over the provolone, then spread the marinara and red pepper flakes over the meat.
  6. Pile the mozzarella and grated Parmesan onto the sauce, then top with the fresh basil.
  7. Place the remaining bread slices on top, butter side facing up.
  8. Heat a heavy-bottomed skillet over medium-low heat. Place sandwiches in the pan and cook for 4 minutes until the bottom is deep mahogany.
  9. Carefully flip the sandwiches and press down lightly with your spatula.
  10. Cook for another 3-4 minutes until the cheese is bubbling and the bread is crispy.