Grilled Spicy Vodka Parm Sandwich

Step one

Start by making the spicy vodka sauce. Heat the butter and olive oil in a pan over medium heat. Add the shallot and cook for 1-2 minutes until softened.

Step two

Add the garlic and cook for another 30 seconds until fragrant.

Step three

Turn the heat down to medium-low, add the Tuttorosso Tomato Paste with Sweet Basil and cook for 3-4 minutes, stirring often, until it darkens slightly and starts to caramelize. Keep an eye on it, making sure it doesn’t burn.

Step four

Pour in the vodka and cook for about 1 minute until the alcohol cooks off.

Step five

Add the Tuttorosso Crushed Tomatoes with Basil, heavy cream, chili flakes, and the parmigiano reggiano. Stir until smooth. Let the sauce simmer on low heat for 4-5 minutes to reduce and thicken. Place a lid slightly off-center over the pot, as the sauce will splatter quite a bit while still allowing steam to escape.

Step six

Preheat your BBQ over medium-high heat. Coat the chicken cutlets with olive oil, then season evenly with the salt, pepper, garlic powder, and paprika.

Step seven

Grill the chicken for about 4-5 minutes per side, or until fully cooked and lightly charred.

Step eight

While the chicken cooks, place the prosciutto on the grill and cook until crispy. You can also crisp it in a pan if preferred.

Step nine

Slice the baguette portions open and layer the mozzarella inside. Wrap the baguettes in tin foil so the bread doesn’t get too hard as the cheese melts. Bake at 350°F for about 10 minutes until the cheese is melted. Then remove from the foil and optionally return to the oven for 2 minutes to crisp up the bread.

Step ten

When the chicken is done, take it off and let it rest for 5 minutes or until the bread is ready to be used. Then return the vodka sauce to medium heat. Add the chicken into the sauce and toss until fully coated. This will also reheat the chicken if it has cooled down significantly from resting. 

Step eleven

Assemble the sandwiches with the vodka-coated chicken, freshly grated parmigiano reggiano, crispy prosciutto, basil, optional drizzle of olive oil, and freshly cracked black pepper, slice and enjoy!

Quick note: Keeping the amount of salt in this recipe low is key, as much of the overall saltiness will come from the prosciutto.