DJ BBQ's chicken parm subs recipe
The Chicken Parm Sub from Ratsie’s at the University of Maryland was my all-time favourite thing to eat while trying to study. It came foil-wrapped and served in a red basket. Naughty chicken, marinara sauce and oozing cheese in a super-long soft sub roll. Heaven in my hands. This recipe rocks indoors or out, but you know us, we like to use the grill and cast-iron combo on the BBQ. You’ll need a saucepan, cast-iron frying pan (skillet), fireproof tray and cloche.
Ingredients
- 1 large onion, unpeeled
- 1 garlic bulb
- 6 vine-ripened tomatoes
- 4 tbsp extra virgin olive oil, plus a drizzle
- 50 g (1.7oz) tinned anchovies, including the oil, flesh chopped (optional, but do please try it – umami bomb central)
- 1 tsp chilli flakes (crushed chili pepper)
- 1 tbsp capers
- 1 tbsp dried Italian herbs
- 1 large onion, unpeeled
- 1 garlic bulb
- 6 vine-ripened tomatoes
- 4 tbsp extra virgin olive oil, plus a drizzle
- 1.8 oz (1.7oz) tinned anchovies, including the oil, flesh chopped (optional, but do please try it – umami bomb central)
- 1 tsp chilli flakes (crushed chili pepper)
- 1 tbsp capers
- 1 tbsp dried Italian herbs
- 1 large onion, unpeeled
- 1 garlic bulb
- 6 vine-ripened tomatoes
- 4 tbsp extra virgin olive oil, plus a drizzle
- 1.8 oz (1.7oz) tinned anchovies, including the oil, flesh chopped (optional, but do please try it – umami bomb central)
- 1 tsp chilli flakes (crushed chili pepper)
- 1 tbsp capers
- 1 tbsp dried Italian herbs
- 4 chicken breasts, skinless
- 200 g (7oz) plain flour (all-purpose flour), seasoned well with salt and pepper
- 4 eggs, beaten
- 200 g (7oz) panko or dried breadcrumbs
- 100 g (3.5oz) salted butter
- 4 chicken breasts, skinless
- 7.1 oz (7oz) plain flour (all-purpose flour), seasoned well with salt and pepper
- 4 eggs, beaten
- 7.1 oz (7oz) panko or dried breadcrumbs
- 3.5 oz (3.5oz) salted butter
- 4 chicken breasts, skinless
- 7.1 oz (7oz) plain flour (all-purpose flour), seasoned well with salt and pepper
- 4 eggs, beaten
- 7.1 oz (7oz) panko or dried breadcrumbs
- 3.5 oz (3.5oz) salted butter
- 4 large sub rolls
- 1 tbsp of butter or olive oil for spreading
- 300 g (10.5oz) grated (shredded) mozzarella, or 2 mozzarella balls, drained and torn into chunks (for a mega-awesome sandwich, put the torn mozz in the fridge under kitchen paper to get it extra dry)
- 1 shed-load of Parmesan cheese (doesn’t have to be a shed, could be an outhouse or garage)
- 4 large sub rolls
- 1 tbsp of butter or olive oil for spreading
- 10.6 oz (10.5oz) grated (shredded) mozzarella, or 2 mozzarella balls, drained and torn into chunks (for a mega-awesome sandwich, put the torn mozz in the fridge under kitchen paper to get it extra dry)
- 1 shed-load of Parmesan cheese (doesn’t have to be a shed, could be an outhouse or garage)
- 4 large sub rolls
- 1 tbsp of butter or olive oil for spreading
- 10.6 oz (10.5oz) grated (shredded) mozzarella, or 2 mozzarella balls, drained and torn into chunks (for a mega-awesome sandwich, put the torn mozz in the fridge under kitchen paper to get it extra dry)
- 1 shed-load of Parmesan cheese (doesn’t have to be a shed, could be an outhouse or garage)
Details
- Cuisine: American
- Recipe Type: BBQ
- Difficulty: Medium
- Preparation Time: 30 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- When your charcoal is cooking, place the unpeeled onion on top of the coals and, using your tongs, make a charcoal fort around it. Place the whole garlic bulb just over the indirect side of the grill so it gets a hot smoky roast without burning.
- Place the whole tomatoes over medium direct heat and turn occasionally until charred and tender. Turn the onion a couple of times so that all the sides get nice and soft and gooey. When you’ve achieved gooey and charry goodness on all your veg, take ’em off to rest.
- Place a saucepan over the indirect heat. A drizzle of olive oil for your troubles, sir. Peel away and discard the skin from the onion and garlic flesh.
- Save half the garlic for another time (stir into mayo or spread on toast), then chop up the remaining garlic and onion flesh until you have a mush.
- Chuck this into the pan along with the rest of the marinara ingredients (except the tomatoes) and fry until golden. Add the tomatoes and stand back as you might have just brought about world peace.
- Cook down for 10-15 minutes over medium heat, then remove from the heat and blend until smooth. You just made yourself a super-banging, live-fire marinara that can be used on pizzas, in a ragù, in lasagne and so much more. Make a large batch and freeze the good nectar in portions for later cooks.
- Return the blended sauce to the pot and place it on the indirect side of your cooker to bubble away while you get the chicken going. Stir from time to time.
- Place each chicken breast into a freezer bag and use an old skateboard deck to bash each breast until it’s about a quarter-inch thick. You can also use a meat hammer or a rolling pin if you like.
- Place the flour, beaten egg and breadcrumbs into three separate wide, shallow bowls. Dip each chicken breast in the flour on both sides, then into the egg, and finally into the breadcrumbs.
- When your breasts are coated, melt the butter in a cast-iron frying pan and fry them until golden all over, turning every so often. Place on a tray to rest.
- Slice the sub rolls lengthways but don’t cut all the way through – you’re making a vessel to hold the goodness. Drizzle with a little olive oil (or spread with butter if you want to be super naughty), then toast the rolls on the grill.
- Now get ready for a messy build. Lay your open rolls in a small fireproof tray. Slice the fried chicken breasts and place in each roll. Choo choooo – it’s time to get all Ozzy Osbourne on this sub. It’s time to take a ride on the crazy train of mega-fire marinara and mozzarella awesomeness.
- Using a ladle, pour a good amount of sauce onto the chicken; too much and the sub roll will disintegrate, so you wanna get it just right. Now it’s time to unload the mozzarella off the box car of Sabbathiness – top each sub with plenty of mozz.
- And now, just like The Cult sang on their best album Love, "Here comes the rain, here it comes again". The rain is grated Parmesan. Sprinkle generously.
- Place the tray over indirect heat close to the coals and put a cloche over it, or close the lid of your outdoor cooker, until the cheese is nicely melted.
- Take off the heat, halve into sharing subs, or devour a whole one if you can handle it.
Recipe extracted from Fire Feasts: The Awesome BBQ Book for Feasting with Friends & Family by DJ BBQ & Chris Taylor (Quadrille, £16.99). Photography by David Loftus.
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