Roasted Pepper Relish

Set the oven to broil and position an oven rack in the second from the top position, so the rack is about 6-inches away from the heating element. Place 3-4 Poblano Peppers on a sheet tray and place in the oven. Keep your eye on them, turning them over as the blacken and char, to get an even charring.

When the peppers are evenly blackened, pull them from the oven and cover the sheet pan with plastic wrap, or use tongs to transfer the peppers to a bowl and cover with plastic wrap. Let them steam undercover for 10 minutes. Carefully move the oven rack back down to the center position and leave the broiler on.

After steaming, the skins should peel off the peppers very easily. Peel and stem the peppers and then slice them into 1/2-inch strips. Transfer the strips to a small bowl. Add about 2 tablespoons of roughly chopped parsley, a drizzle (about 2 teaspoons) of red wine vinegar, a drizzle of olive oil, a sprinkling of kosher salt and black pepper. Stir together and set aside.

Red Sauce

In a pan over medium heat, sauté the diced onion in about 2 tablespoons of olive oil until they are translucent. Then add garlic and a good sprinkling of kosher salt. Stir and sauté for 30 seconds, then add one can of crushed tomatoes. Reduce the heat to low and let the sauce simmer. Season with Black Pepper. Stir it occasionally. Adjust the heat as needed to keep the sauce gently bubbling. Taste the sauce and add more kosher salt and/or black pepper to taste.

Chicken Parmesan Sandwich

Set up 3 shallow bowls or pie plates. One with 2 beaten eggs; one with 1 cup of flour and the last one with 1 and 1/4 cups of Panko breadcrumbs. Along side the pie plates, set up a wire rack in a rimmed sheet tray to catch the breaded chicken.

Working one piece of chicken at a time, coat a cutlet in flour, then dip it in egg, then coat it in Panko. Lay the breaded cutlet on the wire rack and repeat the breading for all 4 chicken cutlets.

Set up a clean wire rack in a clean rimmed sheet tray to catch the fried chicken.

Pour 1/2 to 3/4 cup of grapeseed, vegetable or peanut oil into a 12-inch, high sided skillet. Let the oil heat over medium-high heat for about 3-5 minutes. Test the heat of the oil by dropping in a little Panko. If it sizzles, we're ready to fry.

One cutlet at a time, lay two cutlets in the oil, releasing them away from you. Let the cutlets fry until golden before flipping. About 3-4 minutes. To get an even browning, it's ok to flip them over a few times (3 minutes each side). We are looking for internal doneness temperature of 165 degrees F. When they're evenly golden and done in the center, transfer them out to the wire rack and immediately sprinkle them with kosher salt and black pepper. Move on to the two remaining cutlets.

Top the cutlets with about 1/4 cup of sauce. Then top the sauce with fresh mozzarella.

Place the the topped cutlets in the oven and broil just until the cheese get melty. Then pull them out and top with Parmesan cheese. Place them back under the broiler for another 2 minutes or so.

When the cheese is melted to your liking, pull out the Chicken Parmesan.

Place a Chicken Parmesan on the bottom bun and top with the roasted pepper relish, place the top bun on top.