Sort ingredients
phillych3zst3ak
QR Code
Listen
Pdf
Make the Vodka Sauce: Heat butter and olive oil in a pan. Add finely chopped onion and cook until softened. Add basil leaves, Parmesan pieces, and minced garlic. Stir in tomato paste and cook until it deepens in color. Pour in vodka (or chicken broth) and mix well. Add tomato purée and Italian seasoning. Stir in heavy cream and season with salt & pepper. Simmer until thickened. Set aside.
Make the Pesto: Add basil, pine nuts, garlic, Parmesan, olive oil, salt, pepper, and lemon juice to a blender. Blend until semi-smooth with some texture. Adjust seasoning.
Air Fry the Chicken: Mix flour with paprika, garlic powder, onion powder, pepper, and salt. Coat chicken in flour → egg → crushed cornflakes. Spray both sides lightly with oil. Air fry at 385°F for 12–14 minutes, flipping halfway.
Add Vodka Sauce + Melt Cheese: Once chicken is fully cooked, spoon vodka sauce over the top. Add a generous handful of shredded mozzarella over the sauce. Return to the air fryer and cook 5 minutes at 385°F until the cheese is melted and bubbling.
Build the Sandwich: Spread pesto on the bottom half of the ciabatta. Place the vodka-sauce-covered cheesy chicken on top. Add fresh basil leaves. Spoon extra vodka sauce if desired. Close with the top half of the roll. Serve immediately — crispy, saucy, cheesy perfection.