Sandwiches by the Slice

CHICKEN PARM PULL-APART SANDWICHES

ACTIVE: 45 min l TOTAL: 1 hr l SERVES: 6

2 tablespoons extra-virgin olive oil, plus more for frying 6 cloves garlic, 4 thinly sliced and 2 finely grated 1 28-ounce can whole peeled

San Marzano tomatoes, crushed ½ teaspoon dried oregano Kosher salt and freshly ground pepper 6 chicken tenders (8 ounces each) 1 cup all-purpose flour 2 large eggs, beaten 1 cup breadcrumbs 1 14-inch loaf semolina or other crusty

Italian bread 6 tablespoons unsalted butter, at room temperature 3 tablespoons minced fresh parsley 6 slices low-moisture mozzarella cheese 1 cup shredded low-moisture mozzarella cheese Grated parmesan cheese, for topping 1. Preheat the oven to 425˚. Line a baking sheet with parchment paper. Make the sauce: Heat the olive oil in a medium saucepan over medium-high heat. Add the sliced garlic and cook until golden, 1 to 2 minutes. Add the tomatoes, oregano and a big pinch each of salt and pepper. Cook, stirring occasionally, until reduced to about 2 cups, 12 to 15 minutes. Season with salt and pepper and set aside. 2. Meanwhile, flatten the chicken tenders using the base of your hand; season with salt and pepper. Put the flour, eggs and breadcrumbs in three separate shallow bowls. Dip the chicken in the flour, then in the egg, shaking off the excess, then in the breadcrumbs to coat. Heat ½ inch of olive oil in a large skillet over medium heat. Add the chicken, in batches if necessary, and cook, turning, until golden brown and crisp, 6 to 8 minutes. Remove to a paper towel–lined plate and season with salt. 3. Trim the ends off the bread loaf. Cut the bread on an angle into 12 slices, leaving the bottom of the loaf intact. (You can position chopsticks along the long sides of the bread to keep from cutting all the way through.) Transfer to the baking sheet. 4. Combine the butter, grated garlic, 2 tablespoons parsley and a pinch each of salt and pepper in a bowl. Spread between the bread slices and on the ends of the loaf. 5. Fill every other bread slice with tomato sauce, starting with the first slice. Stuff each sauce-filled slice with a chicken tender and a mozzarella slice; spoon more tomato sauce around the chicken. Sprinkle the shredded mozzarella over the loaf. 6. Bake until the cheese melts and the bread is toasted, 15 to 18 minutes. Pull apart or slice into individual sandwiches. Sprinkle with parmesan and the remaining 1 tablespoon parsley. Serve with the remaining tomato sauce.

ACTIVE: 25 min l TOTAL: 55 min l SERVES: 6

FOR THE DRESSING ½ cup mayonnaise ¼ cup chopped dill pickles 2 tablespoons ketchup 1 tablespoon drained horseradish ½ teaspoon dried dill ¼ teaspoon onion powder Dash of hot sauce Kosher salt FOR THE SANDWICHES 6 tablespoons unsalted butter 2 large sweet onions, sliced 2 teaspoons chopped fresh thyme 2 tablespoons dry sherry 1 cup low-sodium beef broth 1 tablespoon Worcestershire sauce Kosher salt and freshly ground pepper 1 10-inch oval loaf rye bread 12 ounces deli-sliced roast beef 6 ounces Swiss cheese, grated 1. Make the dressing: Mix the mayonnaise, pickles, ketchup, horseradish, dill, onion powder and hot sauce in a small bowl; season with salt. Cover and refrigerate. 2. Make the sandwiches: Preheat the oven to 425˚. Line a baking sheet with parchment paper. Melt the butter in a large skillet over medium heat. Pour 4 tablespoons of the butter into a small bowl and set aside. Add the onions and thyme to the skillet with the remaining butter and cook, stirring occasionally, until deep golden, 12 to 15 minutes. 3. Add the sherry to the skillet; cook until evaporated. Add the beef broth and Worcestershire sauce and return to a simmer. Cook until the liquid is reduced by half and the onions are caramelized, 2 to 3 minutes. Season with salt and pepper. 4. Trim the ends off the bread loaf. Cut the bread on an angle into 12 slices, leaving the bottom of the loaf intact. (You can position chopsticks along the long sides of the bread to keep from cutting all the way through the loaf.) Transfer to the baking sheet. 5. Brush the reserved melted butter between the bread slices and all over the loaf. Set aside about one-third of the onions. Fill every other slice of the loaf with the remaining onions, starting with the first slice. Fold the roast beef and tuck into the onion-filled slices, along with the cheese. Top the loaf with the reserved onions and any onion juices. 6. Bake until the cheese is browned and bubbly, about 20 minutes. Pull apart or slice into individual sandwiches. Serve with the dressing.