This is my take on a sandwich I had recently at Jam's Deli in Greensboro, NC. They call it the Chicken-am sandwich. It was a breaded chicken sandwich with ham and provolone with mayo, lettuce, and tomato. I loved that sandwich, but longed for some spice and bacon! So I added both to my version.
Ingredients:
Egg Wash:
1 large egg
1/4 cup milk
Salt & Pepper to taste
Dredge:
1 cup flour
1 tbsp pepper
2 tsp salt
Coating:
1 cup panko
Sandwich Ingredients:
2 chicken breasts pounded flat
1 cup lettuce, shredded
2 slices tomato
4 slices honey ham
4 slices bacon
4 slices provolone cheese
2 slices onion
2 sesame buns
Dukes Mayonnaise
olive oil
sirachi sauce
1. Preheat griddle to med/high. In separate bowels, mix egg wash ingredients in one, dredge ingredients in another and panko in a third. Set aside.
2. Put bacon down on griddle and start rendering. Take chicken and coat in flour first, then egg wash and then panko coating well. Put some oil down on griddle and put down your coated chicken. Griddle should be around 375 degrees. Cook for 2-3 minutes and flip. Check bacon and flip as necessary to get to your desired donenes.
3. Check chicken. It's done when internal temp gets to 165 degrees. While chicken is finishing up, put bun down to toast. Add ham slices to griddle to warm up and get some color. Add provolone cheese to the top of ham. When cheese has melted, add to the top of a piece of chicken.
4. To build, add mayo to bottom bun followed by chicken with cheese then the, bacon, tomato and onion. Dress the bun with mayo and siracha. Top sandwich with top bun and enjoy.
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