Italian Chicken Cutlet Sandwich

For variations, see below.

Chicken cutlets sandwiches are versatile and open to many interpretations. Many fast food restaurants and delis carry at least one chicken cutlet sandwich and some carry up to 8 or 10 variations. One popular sandwich is an American style sandwich made with lettuce, tomato and mayonnaise, the classic additions to many American sandwiches. This recipe is for one of my favorites, an Italian-American style sandwich with sharp provolone and broccoli raab. See below for some ideas to create your own variations.

4 Italian hoagie or sub rolls, split (a hard roll also works)
4 Chicken cutlets, cooked
1/4 pound sharp provolone, thinly sliced
Italian- style Broccoli Raab (don't add the grated Romano cheese)
Roasted peppers, optional (homemade or purchased in a jar)
1 tablespoon dried oregano
2 tablespoon olive oil
Mayonnaise (optional)

[Spread each half of roll with mayonnaise.] Cut the chicken cutlets into strips so it fits on the long roll; Keep warm in a 200° oven. Make the Broccoli Raab, slice the cheese, and ready the roasted peppers, if using.

To make the sandwich: Split the rolls, place first the chicken cutlet strips, then the cheese. Top with the Broccoli Raab and roasted peppers, if using. Drizzle with oil and a sprinkling of oregano, as desired. Top with the other half of bun. Place in 350° oven for 1-2 minutes, until the bread toasts and the cheese melts. Serve immediately while the sandwich is still warm.

Other Good Chicken Cutlet Sandwich Combinations:

Chicken cutlet sandwiches tend to be served on either a sesame seed hamburger rol or a hoagie roll.

1. American Style Chicken Cutlet Sandwich: whole chicken cutlet, not cut into strips, served on a sesame seed hamburg bun with lettuce, tomato and mayonnaise.
2. Chicken Cutlet Club: whole chicken cutlet w/ bacon, lettuce, tomato, onion, American cheese and mayonnaise served on a sesame seed hamburg bun.
3. Chicken Cutlet Caprese: Chicken cutlet cut into strips and served on a hoagie roll, w/ fresh mozzarella, fresh sliced tomatoes, fresh basil leaves and a drizzle of olive oil.
4. Chicken Cutlet Cordon Bleu: Chicken cutlet cut into strips and served on a hoagie roll, w/ thin sliced deli ham, Swiss cheese and a honey mustard dressing made from 2/3 cup Dijon mustard, 1/4 cup sour cream, and 1/4 cup honey.
5. Chicken Parmesan Sandwich: Chicken cutlet cut into strips w/ melted mozarella cheese and hot Marinara sauce (spaghetti sauce) on a hoagie roll. Finish it off w/ a sprinkling of Parmesan cheese.