1 cup shredded cheese (mozzarella, provolone, or cheddar)
¼ cup chopped pork rinds
2 teaspoons Bachan’s BBQ sauce (optional)
Lettuce (optional, for salad)
Directions
Cut the chicken breasts in half horizontally to create cutlets. Season both sides with salt, pepper, and garlic powder.
Heat a griddle over medium heat and add the oil. Cook the chicken for 3–5 minutes on each side until golden brown and fully cooked.
In a bowl, mix sliced tomatoes, diced red onion, and lettuce (if using). Drizzle with oil and banana pepper juice. Season with a pinch of salt, pepper, and Blackstone Tutto Italiano seasoning. Toss gently.
Slice the Italian loaf lengthwise. Spread a light layer of mayonnaise on the cut sides and toast them on the griddle until golden and crispy. Set aside.
In a small bowl, mix the mayonnaise, sriracha, minced garlic, and a dash of banana pepper juice until creamy.
On the griddle, sprinkle the shredded cheese into small piles. Let it begin to melt, then place the hot chicken cutlets directly on top so the cheese sticks to the underside.
Spread the aioli generously on both toasted bread halves. Sprinkle chopped pork rinds over the aioli.
Place the cheesy chicken cutlets on the bottom half of the bread. Add a scoop of the salad mixture on top. Drizzle with Bachan’s BBQ sauce if desired.
Top with the other half of the bread, slice the sandwich, and serve warm.
