Heat butter and olive oil in a pot over medium heat.

Add shallots and cook for about 2 minutes until fragrant and translucent. Stir in garlic and cook for another 30 seconds until fragrant.

Add Tuttorosso Tomatoes Tomato Paste with Sweet Basil and cook, stirring, for 2-3 minutes. Pour in vodka and cook for 1 minute, allowing the alcohol to evaporate.

Stir in heavy cream, red pepper flakes, Italian seasoning, oregano, salt, and black pepper.

Add Parmesan cheese and stir until well combined. Remove from heat and set aside.

Season the chicken breasts with salt and black pepper.

Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge the chicken in flour, dip in eggs, and coat in breadcrumbs, pressing gently to adhere.

Heat ½ inch of neutral oil in a skillet over medium heat to 350°F.

Fry the chicken for 3-4 minutes on each side until golden brown and cooked through. Transfer to a wire rack or paper towels to drain excess oil.

Cut the ciabatta baguette in half lengthwise and drizzle the cut sides with olive oil.

Toast in the oven or air fryer at 350°F for 7 minutes, until golden and crisp.

Spread a generous layer of vodka sauce on the bottom half of the Ciabatta. Place the fried chicken on top, ladle more vodka sauce over the chicken, and sprinkle with grated Parmesan cheese. Tear the Burrata cheese and distribute it evenly over the chicken. Spread pesto on the top half of the Ciabatta.

Close the sandwich, slice, and enjoy!