slider rolls, such as brioche dinner rolls (softer roll) or 8 ciabatta rolls, split (super crusty rolls)
NUTRITION INFO
Serving Size: 1 (425) g
Servings Per Recipe:
4
AMT. PER SERVING% DAILY VALUE
Calories: 803.3
Calories from Fat 222 g28 %
Total Fat 24.7 g37 %
Saturated Fat 5.5 g27 %
Cholesterol 126.4 mg
42 %
Sodium 1127.1 mg
46 %
Total Carbohydrate
85.6 g
28 %
Dietary Fiber 6 g23 %
Sugars 5.8 g23 %
Protein 57.4 g
114 %
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DIRECTIONS
In a small pot with tight fitting lid heat EVOO, a couple of turns of the pot, over medium heat, add garlic and stir 2 minutes then add tomatoes and cover pot, raise heat a bit and cook tomatoes, shaking the pot occasionally, until tomatoes burst, 8-10 minutes. Mash up sauce with wooden spoon and season tomatoes with salt and pepper. Thicken, uncovered for 2-3 minutes, then stir in basil leaves and turn off heat.
Meanwhile, season chicken with thyme, salt and pepper or veal with sage, salt and pepper. In a separate dish, combine breadcrumbs with sesame seeds and parm cheese, parsley. Form 8 small patties 3 inches wide and coat in breadcrumbs, gently pressing patties into crumbs to make them stick. Heat a drizzle of oil in a large, shallow non-stick skillet or on a non-stick griddle plan over medium to medium-high heat. Cook patties to golden brown and cooked through, about 3 minutes on each side.
Place a spoonful of soft burata or ricotta on bun bottom. Drizzle cheese with a touch of EVOO and season with salt and pepper. Top soft cheese with a few leaves of arugula, then the patties, then some sauce and bun tops.