PANE TURANO ITALIAN BREAD
(sliced)
32 oz. 10.5" Diameter

The Star of The Line- Fully Baked in the traditional round shape from the recipe dating back to 424 B.C. Its wonderful robust flavor and texture come from its natural fermentation, and will give this recipe a special taste your family will enjoy.

• Pane Turano Italian Bread
• 8 oz. Chicken Breast (boneless & Skinless)
• 1 Medium Portabello Mushroom Cap
• 2 Slices Pancetta (Italian bacon) or Bacon Strips
• Mixed Greens
• 1 Roma Tomato (sliced)
• Roasted Red Pepper Strips
• Salt & Pepper to Taste

Flatten chicken breast slightly and sprinkle with salt and fresh ground pepper, set aside.

Heat frying pan to medium high and fry the pancetta or bacon until crisp, remove from pan and set aside. Using one Tbsp of fat from bacon, sauté: chicken until brown on both sides ( approx. 3 min. per side, covered ). Remove from pan and set aside.

Increase heat to high and saute: mushroom caps to brown on both sides (2 min. per side), remove from heat and slice into 1/2" slices.

Lightly grill or toast 3 slices of this wonderful Pane Turano Italian bread. Place chicken breast and bacon on bottom slice of bread then cover with another slice of bread. Drizzle lightly with olive oil, then layer with roasted red pepper slices, portabella mushroom, mixed greens, and tomato slices. Cover with the third slice of bread. Cut in half and serve.

Lay out 6 slices of bread. Layer each piece of bread with 1/2 slices of cheese, 1 Tbsp tomato sauce and then the second half of cheese. Place one slice of bread on top then dip entire sandwich in the beaten egg batter.

Meanwhile, heat oil in frying pan to medium high temperature and begin frying until medium brown on one side then turn and do the same on the second side.

Remove from pan and place on paper towel to absorb excess oil.
Recipe makes 6 sandwiches. Serve with cup of warm tomato sauce for dipping.

VARIATION: Add 2 slices of pepperoni to each sandwich or 1 strip of roasted red pepper and an anchovy before frying.