Tag Archives: Alex Guarnaschelli

Chicken Sage Prosciutto Sandwich

Chicken Sage Prosciutto Sandwich

  • Servings: 2
  • Difficulty: easy
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Alex Guarnaschelli, Executive Chef @ Butter in NYC and Food Network star made this sandwich as one of her “best things I have ever made” recipes. I adapted her recipe and it really is one of the better things I have ever made. Thank you Alex!

If you like a BLT or Club Sandwich then you will like this. It has the crispy Prosciutto that almost crackles like a potato chip. The thin and even chicken gives you perfection and consistency every bite. Also the idea of frying sage leaves and adding them to the sandwich delivers a subtle umami bomb. Finally the mayo and red wine vinegar cut through the fried chicken and bacon to compliment it with a zing. Lastly your bread choice is key. For me I cut thick slices of sourdough and broiled them with a little butter so that they had a sturdy and crunchy side while remaining pillow soft on the inside and outside.

2 skinless chicken breasts “butterflied “ and pounded thinly and evenly
1 cup canola/peanut oil
6 slices prosciutto
10 fresh sage leaves, stemmed
Thick cut Sourdough Bread
Romaine lettuce
Tomato (sliced, salted and patted dry)
½ tbs dried oregano
1 pinch of cayenne or Slap ya Mama (optional)
Kosher salt and pepper

2 eggs, lightly beaten
2 cups plain breadcrumbs
1/4 cup grated Parmesan
1 tbs of Slap Ya Mama (optional)

4 tbs Dukes mayo
2 tbs cup red wine vinegar
1 tsp Tabasco

1. Lets prep everything first. Mix your mayo and red wine vinegar and set aside. Cut your lettuce and your tomatoes. For the tomatoes slice them evenly and put some salt on them and let them sweat on a paper towel. It will pull some of the juice out. Now, butterfly your chicken and between plastic, pound them until they are perfectly even in thickness. Sprinkle both sides with Kosher Salt, Pepper and Oregano and set aside.

2. Take two glass pans and in one beat your eggs together and in the second one mix your breadcrumbs, Parmesan cheese and cayenne or Slap Ya Mama (optional). Now place your seasoned chicken in your egg wash and then dredge them in your breadcrumb mixture. Make sure it is evenly coated and then set them aside to let the coating adhere. 20mins is ideal but 5 minutes will work.

3. Heat your cast iron skillet and pour in your oil and let it heat up. While your oil is heating up get your sage and Prosciutto ready. They fry quickly. Start by frying your Prosciutto and when brown and crispy set them aside on a paper towel. Now fry your sage for about 1 minute. Set aside on paper towel. Now in the same oil turn your heat down to medium low or a little above it. The cast iron retains heat and you want to make sure your chicken cooks through. We like ours on the dark side. Cook both sides for 3-4 minutes and then let them rest on a wire rack.

4. While your chicken is resting, Slice and butter your bread and broil on one side until it is golden brown.

5. Assemble your sandwich by spreading both sides of the browned bread with the mayo/red wine mixture. Add your chicken and top it with the crunchy Prosciutto, Sage, lettuce and tomatoes.

Prepare to be worshiped.

Alex’s Broiled Cauliflower Steaks with Lemon Vinaigrette

Alex’s Broiled Cauliflower Steaks with Lemon Vinaigrette

  • Servings: 8
  • Difficulty: easy
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Alex’s Broiled Cauliflower Steaks with Lemon Vinaigrette
For Thanksgiving I am usually the “sides” guy given that my Mom and Mother-in-law claim the rights to turkey and stuffing. Given that they purchase the turkey from Greenburg’s in Tyler, TX I am trying to elbow my way into making a turkey for an alternative to the smoked turkey.

I like to check out the cooking shows as they ramp up to thanksgiving to see what sides they are whipping up. FoodNetwork had a show where a gaggle of star chef cooked Thanksgiving at Bobby Flay’s house. Alex Guarnaschelli made these cauliflower steaks that had everyone gushing. While I am not a huge fan of cauliflower, the fact that she had a little Indian flair pulled me in. My family keeps holiday meals pretty traditional so I like to bring some sides that raise an eyebrow and make people say… hmm this is great.

Tips: Alex suggests boiling the “steaks” first. Be careful here not to get them too tender bc they will fall apart (mine did). I also kept the “end caps” and used those also.

The coconut milk and cardamon give it a creamy flowery taste complemented with the heat from the red pepper flakes and then the punch of acid with the vinaigrette really works well. The gremolata was just too strong for my taste so I used this very sparingly

2 heads of cauliflower
2 cans of unsweetened coconut milk (13.5oz ea)
2 tbs of cardamon seeds, crushed lightly
1 tsp of red pepper flakes


2 tbs of lemon juice
2 tbs of Dijon mustard
2 tbs of red wine vinegar
2/3 cup of olive oil

1 cup of flat leaf parsley chopped
Zest of 1 lemon
2 cloves of garlic minced

1. As Alex describes…think steaks so cut it in half and then slice off one side so that it is flat on two sides like a steak. Bring a large pot of salty water to a boil and carefully put the steaks into the water to tenderize them (6-8mins). Be careful to not over cook!!! Remove and let them drain and cool.   Mix the coconut milk, crushed cardamon and red pepper flakes. I marinated these for two days.

2. Vinaigrette: mix the ingredients together and whisk until combined.

3. Gremolata: chop and mince and mix together the zest, parsley and garlic. This stuff is really strong so taste it to get an idea of how much you would like to use.

4. Heat your oven to 375 degrees and place these steaks on a sheet pan and cook them for 12mins and right before severing them, hit them in the broiler to put some color on them. Top with vinaigrette and gremolata before serving.