Garlic Knot Vodka Parmesan Chicken Sandwich

Crispy golden chicken layered with creamy vodka parmesan sauce, melted mozzarella, and fresh pesto, all served inside soft, buttery homemade garlic knots. This sandwich is rich, cheesy, savory, and pure comfort food with an elevated twist.

Author: Delicate Kitchen

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour 20 minutes

Servings: 4 sandwiches

Calories: 1,025 kcal per serving

Ingredients

1 - chicken breast
a pinch of salt
paprika
curry powder
turmeric
garlic powder
1 - egg
1 cup - panko breadcrumbs
oil
1 - small onion
1 tbsp - tomato paste
100 milliliters - heavy cream
50 milliliters - milk
30 grams - parmesan
400 grams - flour
90 milliliters - warm water
90 milliliters - warm milk
90 grams - butter
20 grams - sugar
5–6 grams - dry yeast
40 grams - butter
2 clove - garlic
fresh parsley
2 teaspoons - pesto
2 slice - mozzarella
extra Parmesan

Instructions

In a bowl, combine flour, warm water, warm milk, sugar, yeast, garlic powder, and salt. Mix until a rough dough forms. Add softened butter and knead for about 8–10 minutes until smooth and elastic.
Cover and let rise for about 1 hour until doubled in size.
Divide into 4 equal pieces. Shape each into a ball, then roll into a rope.
Cut the rope lengthwise almost to the top (leave the end attached), creating two strands. Twist the two strands over each other like a simple braid. Seal the end and tuck underneath. Place on a baking tray and let rise for 30 minutes. Brush with egg wash and bake at 180°C for about 25 minutes until golden. Immediately brush with melted garlic parsley butter and cover loosely with foil to keep them soft.
Pound the chicken breast flat and cut into 3 pieces. Season well with salt, pepper, paprika, curry, turmeric, and garlic powder. Dip into egg mixed with a splash of milk. Coat in seasoned panko breadcrumbs. Fry in hot oil until golden brown and crispy. Remove and drain briefly on a rack.
In a pan, melt butter and sauté the onion until translucent. Add tomato paste and cook briefly. Pour in heavy cream and milk. Stir in parmesan and season with salt, pepper, paprika, and garlic powder. Let simmer gently until smooth and slightly thickened.
Slice the garlic knot in half.
Spread vodka sauce on the bottom half.
Place the crispy chicken on top.
Spoon about 1 tbsp vodka sauce over the chicken.
Add 2 slices mozzarella.
Bake at 180°C until the mozzarella is melted.
Remove from the oven. Add a little more vodka sauce and sprinkle with parmesan.
Spread 2 tsp pesto on the top bun and close the sandwich.

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