Directions:

Step 1: Slow-Roast the Tomatoes
Preheat the oven to 300°F.
Toss the tomatoes with the olive oil and salt.
Arrange in a single layer on a parchment-lined baking sheet.
Roast for 1½ to 2 hours, until softened and caramelized.
Remove from the oven and cool.
The tomatoes may be refrigerated for up to 1 day.

Step 2: Make the Garlic-Basil Aioli
Combine the mayonnaise, minced garlic, Parmesan, basil, white balsamic vinegar, and sea salt in a tall container.
Blend with an immersion blender until smooth.
Refrigerate for up to 1 day.

Step 3: Prepare the Parmesan Breadcrumbs
Combine the plain breadcrumbs, grated Parmesan, onion powder, paprika, fine sea salt, and black pepper in a shallow bowl.
Whisk together until evenly combined.

Step 4: Make the Crispy Prosciutto
Preheat the oven to 400°F.
Arrange the prosciutto slices on a parchment-lined baking sheet.
Bake for 8 to 12 minutes, until the edges curl and the prosciutto is crisp.
Remove from the oven and allow to cool.

Step 5: Bread the Chicken Cutlets
Season the chicken cutlets lightly with fine sea salt.
Dredge each cutlet in all-purpose flour, then dip it into the whisked eggs.
Coat thoroughly with the Parmesan breadcrumb mixture.
Place the breaded cutlets on a wire rack and allow them to rest for 20 minutes.

Step 6: Fry the Chicken
Add enough avocado oil to a frying pan to come halfway up the sides of the chicken cutlets.
Heat over medium heat to 350°F.
Fry the cutlets in batches.
Cook for about 2 minutes on the first side, until golden.
Flip and continue cooking until the internal temperature reaches 155–160°F, turning again if necessary to prevent over-browning.
Transfer the cooked cutlets to a wire rack set over a baking sheet.

Step 7: Add the Tomatoes and Cheese
Top each chicken cutlet with slow-roasted tomatoes, followed by a slice of provolone and then the low-moisture mozzarella.

Step 8: Melt the Cheese
Set the oven broiler to LOW.
Broil the chicken until the cheeses are melted and slightly bubbling.
Watch carefully to prevent over-browning.

Step 9: Toast the Sub Rolls
Split the rolls lengthwise and lightly spread the cut sides with mayonnaise.
Heat a cast-iron skillet over medium heat.
Place the rolls cut-side down and press gently with a burger press.
Toast until golden brown.

Step 10: Assemble the Sandwiches
Spread garlic-basil aioli over the bottom half of each toasted roll.
Add a chicken Parmesan cutlet.
Top with crispy prosciutto.
Finish with the top half of the roll and serve immediately.

Optional Salad
Combine the chopped romaine, zucchini, red onion, green olives, toasted pine nuts, and shaved Parmesan.
Season with fine sea salt and black pepper.
Dress lightly with extra-virgin olive oil and white balsamic vinegar, then toss and serve alongside the sandwiches.