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.

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Why You’ll Love This Recipe

Ultra Crispy Chicken – perfectly seasoned and fried until golden

Creamy ‚Vodka’ Parmesan Sauce – rich, smooth, and flavorful

Soft Homemade Garlic Knots – brushed with garlic parsley butter

Restaurant-Level Sandwich – bold flavors, perfect texture

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Serving Suggestion

Slice in half, fill with crispy chicken, beef patties, or grilled veggies & cheese for the ultimate Hawaiian-style sliders.

Pro Tips for the Perfect Sandwich

Pound the chicken evenly – ensures even cooking

Season both chicken and breadcrumbs – builds flavor layers

Don’t over-thicken the sauce – it will thicken more in the oven

Cover garlic knots after baking – keeps them soft

Bake assembled sandwich just until cheese melts – avoids sogginess

Ingredients

For the Crispy Chicken

• 1 chicken breast (pounded flat, then cut — yields about 3 pieces)

• Salt

• Black pepper

• Paprika

• Curry powder

• Turmeric

• Garlic powder

For Breading

• 1 egg

• Splash of milk

• 1 cup panko breadcrumbs (or regular breadcrumbs)

• Salt

• Pepper

• Paprika

• Garlic powder

Oil, for frying

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For the ‚Vodka‘ Parmesan Sauce

• 1 small onion, finely chopped

• Butter, for sautéing

• 1 tbsp tomato paste

• 100 ml heavy cream

• 50 ml milk

• 30 g grated parmesan

• Salt

• Black pepper

• Paprika

• Garlic powder

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For the Garlic Knots (Makes 4)

• 400 g flour

• 90 ml warm water

• 90 ml warm milk

• 50 g softened butter

• 20 g sugar

• 1 tbsp garlic powder

• 5–6 g dry yeast

• 1½ tsp salt

Garlic Parsley Butter (after baking)

• 40 g butter, melted

• 2 garlic cloves, minced

• Garlic powder

• Salt

• Fresh parsley, chopped

For Assembly (Per Sandwich)

• 2 tsp pesto (for the top bun)

• 2 mozzarella slices

• Extra parmesan

Instructions

Make the Garlic Knot Dough

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.

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Prepare the Chicken

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.

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Make the ‚Vodka‘ Parmesan Sauce

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.

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Assemble the Sandwich

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.