Vodka Chicken Parmesan Sandwich

Made in the 4QT Vortex® Mini Air Fryer, this Vodka Chicken Parmesan Sandwich takes everything you love about chicken parm and stacks it high on toasted ciabatta. Air-fried cornflake-crusted chicken gets smothered in creamy vodka sauce, melty mozzarella, and fresh basil for a sandwich that’s bold, comforting, and absolutely worth the extra napkin.

INSTRUCTIONS

1. To make the vodka sauce, heat butter and olive oil in a pan. Add the finely chopped onion and cook until softened. Once softened, add in the basil leaves, Parmesan pieces, and minced garlic. 
2. Stir in tomato paste and cook until it deepens in color. Pour in the vodka (or chicken broth) and mix well.
3. Stir in the heavy cream and season with salt and pepper. Simmer until thickened, then set aside. 
4. To 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. Taste, and adjust the seasoning.
5. To prepare the chicken, set up a breading station with three shallow bowls. In the first bowl, mix flour with paprika, garlic powder, onion powder, pepper, and salt. In the second bowl, beat the egg. Crush the cornflakes into a third bowl. 
6. Coat the chicken, moving from flour to egg to crushed cornflakes. Once coated, spray both sides lightly with oil.
7. Air Fry at 385°F / 196°C for 12–14 minutes, flipping halfway.
8. Once the chicken is fully cooked, spoon vodka sauce over the top, then top with a generous handful of shredded mozzarella. 
9. Return to the air fryer and cook 5 minutes at 385°F / 196°C until the cheese is melted and bubbling.
10. To build your sandwich, spread pesto on the bottom half of the ciabatta then place the vodka-sauce-covered cheesy chicken on top. Add fresh basil leaves and spoon on extra vodka sauce if desired. Close with the top half of the roll & serve immediately.