Double Crunch Sandwich Stacks
Indulge in the ultimate comfort food experience with these Double Crunch Sandwich Stacks—a towering masterpiece of golden, crispy chicken, fresh veggies, and bold flavors layered between toasted sourdough slices. Featuring perfectly seasoned chicken cutlets coated in panko breadcrumbs for maximum crunch, this recipe is elevated with a tangy mayo-Dijon spread, melted cheddar cheese, and the crispness of lettuce, tomatoes, and pickles. With every bite, you’ll savor a delightful contrast of textures and flavors. Perfect for lunch, casual dinners, or entertaining a crowd, these sandwich stacks are not only hearty but also easy to make in just 45 minutes. Get ready to wow your taste buds with this ultimate double-decker sandwich recipe!
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Recipe Information
Ingredients
- 2 pieces boneless chicken breasts
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup buttermilk
- 1 cup panko breadcrumbs
- 2 large eggs
- 2 cups vegetable oil
- 6 pieces sourdough bread slices
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 4 pieces lettuce leaves
- 1 large tomato
- 4 slices cheddar cheese
- 6 slices pickles
Instructions
Begin by preparing the chicken. Slice each chicken breast in half horizontally to create thinner cutlets.
In a shallow dish, combine the flour, cornstarch, smoked paprika, garlic powder, salt, and black pepper. Mix well.
In a separate dish, pour in the buttermilk.
In a third dish, whisk the eggs and add the panko breadcrumbs to create a breading station.
Dip each chicken cutlet first into the flour mixture, then into the buttermilk, and finally coat it in the panko breadcrumb mixture. Ensure an even coating.
In a large skillet or deep pan, heat the vegetable oil over medium heat until it reaches 350°F (175°C).
Fry the breaded chicken cutlets for 3-4 minutes on each side until they are golden and crispy. Drain on a paper towel-lined plate.
Toast the sourdough bread slices until golden brown.
Mix the mayonnaise and Dijon mustard together in a small bowl to create a sandwich spread.
Assemble the sandwich stacks by spreading the mayo-mustard mixture on one side of each bread slice.
Layer the sandwich as follows: bread slice, crispy chicken, cheddar cheese, lettuce, tomato slices, another bread slice, pickles, another piece of crispy chicken, more lettuce, and finish with the third bread slice.
Secure each sandwich stack with a skewer or toothpick to hold everything in place.
Repeat to create 3 more sandwiches. Serve immediately and enjoy!
Nutrition Facts
Calories |
1766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.7 g | 166% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 1836 mg | 80% | |
| Total Carbohydrate | 104.2 g | 38% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 9.6 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 310 mg | 24% | |
| Iron | 6.4 mg | 35% | |
| Potassium | 651 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
