The Gropfather

Ingredients

• 1 lb mozzarella curd (Broken into pieces; used to make fresh mozzarella)
• 1 gallon water (Heated to 200°F / 93°C)
• 15 g sea salt (For seasoning the mozzarella curd)
• 1 lb pepperoni (Diced)
• 0.5 lb butter (Room temperature)
• 1 jar Calabrian chiles in oil (One 8-ounce jar)
• 1 tbsp smoked paprika
• 1 tbsp ground black pepper (For the ’nduja)
• 10 cloves garlic (For the ’nduja)
• 1 cup TRULY® 100% Extra Virgin Olive Oil (For the pesto)
• 1 cup parmesan (Grated)
• 10 cloves garlic (For the pesto)
• 1 tbsp lemon juice
• 0.5 tbsp kosher salt (For the pesto)
• 1 tsp Dijon mustard
• 1 tsp ground black pepper (For the pesto)
• 1 lb fresh basil (Stems removed)
• 6 oz boneless chicken breast (Butterflied and pounded into two thin pieces)
• all-purpose flour (For coating the chicken)
• egg wash (For coating the chicken)
• panko breadcrumbs (Use an equal portion with the Italian breadcrumbs)
• Italian breadcrumbs (Use an equal portion with the panko breadcrumbs)
• La Padella® Sauté Oil (For pan-frying; heat to 350°F)
• 1 ciabatta roll (Sliced)
• 2 slices provolone (For assembling the sandwich)
• 2 slices mozzarella (Cut from the prepared mozzarella)

Steps

1. 1

   Place the broken mozzarella curds in a large metal bowl and set the bowl aside.

2. 2

   In a large pot over medium-high heat, bring the water to 200°F.

3. 3

   Pour the hot water over the curds, mixing until the curds become smooth and shiny.

4. 4

   Season the mozzarella mixture with the sea salt. Let it sit for 1 hour at room temperature.

5. 5

   Cover the mozzarella and refrigerate it overnight.

6. 6

   The next day, transfer the cheese to a clean work surface and slice it into 1/4-inch-thick slices. Transfer the slices to an airtight container and refrigerate.

7. 7

   For the ’nduja, place the diced pepperoni, room-temperature butter, Calabrian chiles in oil, smoked paprika, black pepper, and garlic in a food processor.

8. 8

   Pulse the ’nduja mixture until it forms a smooth paste. Transfer it to an airtight container and refrigerate.

9. 9

   For the pesto, add the olive oil, grated parmesan, garlic, lemon juice, kosher salt, Dijon mustard, and black pepper to a blender.

10. 10

    Blend on high speed until the mixture is smooth.

11. 11

    Add the basil and blend on medium speed until it is well incorporated. Transfer the pesto to an airtight container and refrigerate.

12. 12

    For the chicken cutlet, butterfly the chicken breast into two thin pieces on a work surface.

13. 13

    Using a mallet, pound the chicken pieces until they are 1/4 inch thick, then set them aside.

14. 14

    Place the flour, egg wash, and an equal portion of the panko and Italian breadcrumbs into separate shallow containers.

15. 15

    In a pan over medium heat, heat the La Padella® Sauté Oil to 350°F.

16. 16

    Coat each chicken fillet in flour, then egg wash, then the breadcrumb mixture.

17. 17

    Transfer the coated fillets to the pan and fry them on both sides until golden brown and the chicken reaches an internal temperature of 165°F. Set the cooked cutlets aside.

18. 18

    Heat the oven to 350°F.

19. 19

    Slice the ciabatta roll. On the bottom half, spread the ’nduja evenly; spread a layer of pesto on the top half.

20. 20

    Place the provolone over the ’nduja and two slices of mozzarella over the pesto.

21. 21

    Transfer the bread halves to a sizzle tray and broil until the cheese is melted and the bread is crunchy.

22. 22

    Place the two chicken cutlets over the provolone, close the sandwich, and transfer it to a serving plate.

Notes

The source lists 1-quart yields for the ’nduja and pesto, but the sandwich uses only portions of each preparation. The source says to heat the oven to 350°F and then broil the assembled bread until crisp and the cheese melts, but it does not specify a separate broiler temperature or broiling time. Quantities for flour, egg wash, breadcrumbs, and pan-frying oil are not provided.

Nutrition per serving

• main
• sandwich
• chicken
• homemade mozzarella
• pesto
• spicy
• pan-fried
• broiled