As an Italian-American (and Hungarian, and Irish, and Native, and others - I got layers, guys) I have had many an Italian Sandwich.
In fact, growing up, my mom would make a big to-do on “special” sandwich nights. We would go to the local market deli counter (I’m looking at you, Eurofresh) - and it was always PACKED. We’d grab our ticket number and wait for what seemed like HOURS (it was probably like 10 minutes) to get the most magical items to a child apart from sugary cereals: salami, mortadella, provolone, and, my favorite, capicola (or what my mother would lovingly call coppa).
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I do not normally cook chicken. I'm not a big meat, gal (let me holla at you, pasta & cheese) but when I do cook meat, it's usually of the red variety: sausage (to throw into pasta), ground beef (to turn into chili and pour over pasta), or bacon (to. Throw. Into. Pasta.)
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I decided to make this the morning after hosting 4 former fraternity brothers of my husband over for drinks (aka when I made the Shake & Bake Chicken & Crispy-Coated Oven-Roasted Sweet Potato Fries). We proceeded to do a midnight taco run, experience the wine that talks to you, and stay up until 4am. I had to work the next day - these are the decisions I make in my life.
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I did some serious meal prep to prepare for this: I mixed the marinade & the shaky-bready goodness, chopped the potato wedges, and made the hot honey the night before. I then asked my husband to please, please, please, throw the marinade in with the chicken when he gets home from work (at 4) the next day, so that it would be ready for me to shake when I got home from work (at 8). WHO THOUGHT AHEAD!?!? This gal.
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I will say that prep was fast and easy. I rarely work with mint - not a mojito gal - so that was new and a bit odd. I kept expecting the end result to taste like a stick of gum, not the savory goodness of the ricotta and crispy shallots.
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Over the years, I have noticed that some things that I do regularly in my cooking are not universal. I have assembled my holy grail of cooking tips that I swear by. NOTE: This list is not exhaustive and I will continue to update this list as I see necessary.
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“You are hesitant. I can feel it from here.” So starts Chrissy Teigen’s commentary on this recipe. And she was right, I was. I had never made this recipe before today because it sounded…. unappealing? However, I had hot dogs leftover from a barbecue that I did not want to go bad so, into the void I went.
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