Today's recipe is a creamy red sauce parm sub. It's delicious! You've got mozzarella in there, you've got provolone, you've got

this red, creamy vodka sauce, and then you've got parmesan in there. This is delicious; you really need to try this one. I'm

outside, braving the heat for you guys this week, and we're going to

make this recipe and let's see how easy it is, because this is a really easy recipe, and we're going to see how tasty

this is, too. So, yeah, let's jump into it. All right, so the first step is

to make our sauce. This involves dicing up some garlic and onions, and then putting it all in a pan with some tomato paste.

This is our red, creamy pasta sauce. Uh, you can add vodka; you don't have to add vodka if you don't want to. I don't

actually know what the vodka does in a vodka pasta sauce, because I can never really taste the vodka. But anyways, uh, first

step: we're going to get our garlic. I like to have some pre-peeled garlic in the refrigerator; it saves time. I just peel them

all at one time instead of just, like, ripping four cloves out of an existing bulb, and then all the

dusty bits go everywhere. I hate it! So I've got some pre-peeled cloves right there, and we're going to finely dice

these up, and we're going to make our sauce. So let's make our sauce. I'm not

going to show you me dicing the onions and the garlic, but with the onions, you want pretty thick, big chunks. Uh, this is to

make the sauce thicker and have a bit of body to it. I don't want it to all be

liquid. Uh, but once that is done, I'm going to put it into my pan. I'm going to

Sweat these onions, so I'm going to cover it, try and soften these up. I want to

slightly caramelize these, but I don't want to burn them. So I'm going to have

them on low heat, steam them a little bit. And then once I've done that, I'm going to add in my garlic, which has been uh

finely diced, really, really small. I'm going to mix that all together, let that cook off for a bit, and then I'm going to

add my tomato paste, and I want to caramelize the tomato paste; that's how we unlock those flavors. Once that has

caramelized—we don't want to burn this, so be careful about that—we're adding in our canned tomatoes. We're going to mix

all of that together, and then we're going to add some spices: some oregano, some cayenne pepper, some salt, some

normal pepper. And then, adding in our cooking cream; so you want to mix that up slowly, incorporate that so it's nice and

uh, orangey. And then you want to let that simmer; that's where you're going to get

that rich, reddish orange color. All right, so our sauce is done. It is time to make our chicken. I've set it

up; I've got my chicken coating station here. It's nice and perfectly laid out: you've got your flour, you've got your egg wash, and

then you've got your crumbs. In my crumbs, I've got some oregano, some cayenne, I like a bit

of cayenne, uh, white pepper, some salt, and some uh, normal pepper. And then you mix it all up. I like to make sure my coating

has that kind of tasty exterior. I don't want it just to be crispy; I want it to be um, delicious as well. So uh, I've

done that. I've got my, my chicken here. Now I know a lot of people get the ick

Touching raw chicken, I just like to not think about it. I just act like I'm touching something else. And uh, so I got

my chicken here, big enough for a uh, a sub, and we're going to coat it. So we're

going to coat it in our flour first. Make sure you cover every part of this; we want to shake off the excess

here. Then we want to cover it in our egg wash. Again, try and get everything. Shake off your excess. Boom! And you want to

cover this in breadcrumbs. So you want to shake off the excess here as well. And uh, now it's ready to go. So I'm going to do

the rest of these, and then we're going to be ready to cook. And we're going to pan-fry these. Um, we're not deep-frying

these. I've seen them be deep-fried, and I usually like them deep-fried, but apparently pan-frying is healthier;

there's less oil. So I'm going to health kick; I'm going to try pan-frying it. If

it's—if it's better, I'm going to tell you. Uh, but yeah, let's uh, let's do the

rest of these now. I've never pan-fried anything significant before, uh, so I feel like I put too much oil in here, but it

is what it is. I'm using thigh today because thigh is a juicier cut of chicken. I'm going to cook those until it

is golden brown. Uh, you don't want to overcook these; I don't want it to be dry

or I don't want the outer shell to be too crispy. Uh, I do want it to be crispy,

but not hard. Uh, once that is cooked all the way through, you take it out and you let it rest, like on some paper towels,

and then you get this golden chicken thigh. Look how red this pasta sauce is! It is literally perfect.

Got our perfectly cooked parmesan here, and uh, I'm ready to go. It's time to assemble these. You're going to see all the

ingredients: we need some mozzarella, some prosciutto, and uh, our sauce and our parmesan. It's that simple. You can add some, like,

basil leaves if you really want to. I don't really like it, so I'm not going to

do that. Uh, I'm going to do the assembling of this sandwich outside. We're going to get some optimum lighting,

and uh, yeah, I'm really excited. Let's do it. All right, all right. Let's assemble this bad boy. Got our vodka sauce, our

thigh... more vodka sauce, prosciutto, mozzarella. We're going to try and melt that a bit, and then our top bun. And look how good

this thing looks! I'm really excited to try this. It's really sunny right now, but uh, nothing's going to stop me from

eating this sandwich. Let's take the first bite. One-bite review here we go. That's busting. That

is... let's try the chicken by itself. That is literally busting. The best thing about this sandwich, other

than the sauce—the sauce makes this next level—the next best thing is the mozzarella. It comes right into every

single bite. The creaminess and uh... Pro tip: toast your sub for an extra bit of crunch. Gives that extra texture. You're biting into

soft cheese, and you reach the crispy chicken, and then more soft, chickeny inside. I use thigh; that's why this is so

juicy. Um, this thing is next level. This is one of the best sandwiches I've probably ever had, but I'm going to say that every

single week, cuz some of these recipes online are insane! Insane! Yeah, vodka parmesan sandwich. I'm going to rate this an 8.3

out of 10. It's creamy, it's fresh from the mozzarella, the chicken is juicy. It's

Crispy on the inside, it's crispy on the outside. You need to try this recipe! This is one of the best sandwiches I've made.

Uh, if you have sandwich recipes you want me to make, comment down below and I'll try them for you. I don't know what else...

to say! You need to try this recipe. I'll see you guys next week for my next sandwich recipe. This is Sandwich Poppy.

This is where we try sandwich recipes that we see online or that I make up. Uh, yeah, see you guys next time! Like and...

The Creamy Parm Sub Recipe | Sandwich Papi

The Creamy Parm Sub Recipe | Sandwich Papi

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