Spicy Vodka Chicken Cutlet Sandwich

• Preheat the oven to 450°F convection.
• In a bowl, combine the ground chicken, kosher salt, garlic powder, onion powder, oregano or Italian seasoning, and Parmesan until just combined.
• Generously flour a large sheet of parchment paper. Place the chicken mixture on top, then flour your hands to prevent sticking and press the chicken into a thin, even cutlet. Lightly flour the top.
• Brush the top with whisked egg, then generously coat with panko, pressing gently so the breadcrumbs adhere. Spray well with avocado oil.
• Place another sheet of parchment over the chicken and carefully flip. Remove the top parchment, then repeat with the egg, panko, and avocado oil on the second side.
• Transfer the cutlet to an oiled sheet pan and bake for 15 minutes, then broil for 4 to 5 minutes, or until deeply golden, crispy, and cooked through.
• Remove from the oven and slice the cutlet into strips. Arrange the strips on the sheet pan and layer the mozzarella over the top. Return to the oven until the cheese is melted.
• Meanwhile, warm the vodka sauce and slice open the rolls.
• Spoon vodka sauce generously over both cut sides of each roll. Sprinkle chopped fresh basil over the sauce, then add the mozzarella-topped chicken cutlet strips. Finish with freshly grated Parmesan and close with the top bun.
• Add pickled long hots if desired and serve immediately.

Make the Vodka Sauce Concentrate

• Heat the olive oil in a large, wide, heavy-bottomed pot over medium heat.
• Add the onions and a generous pinch of kosher salt. Cook, stirring occasionally, until very soft and translucent, 8 to 10 minutes.
• Add the garlic and Calabrian chiles. Cook about 2 minutes, stirring frequently, until fragrant.
• Increase the heat to medium-high and add the tomato paste. Stir until fully combined with the onions, garlic and chiles.
• Add the butter and another generous pinch of salt. Stir until the butter has completely melted into the tomato paste.
• Cook the tomato paste, stirring and scraping every minute or two, until it is deep brick red, intensely caramelized, glossy and jammy. Let the paste make contact with the bottom of the pot so browned bits develop, then scrape them up. If the pot becomes truly dry, add another small drizzle of olive oil. Because this batch is much larger than a single recipe, go by color and texture rather than a set time.
• Pour in the vodka and immediately scrape up all of the browned bits from the bottom of the pot.
• Continue cooking until the sharp alcohol aroma has cooked off and the mixture returns to a very thick, concentrated, scoopable texture.
• Taste and adjust with kosher salt. Let the concentrate cool completely.
• Divide evenly among 6 freezer-safe containers or silicone molds. Freeze until solid, then transfer the portions to a freezer bag or airtight container if desired.

Option 1: Turn One Portion Into Spicy Vodka Pasta

• Cook the pasta in generously salted water until al dente. Before draining, reserve at least 1 to 2 cups of pasta water.
• Place one frozen concentrate portion in a large skillet over medium-low heat. Add a small splash of pasta water around the concentrate and let it begin melting, stirring as it softens.
• Once mostly melted, stir in the heavy cream until smooth.
• Add the Parmesan, then the cooked pasta.
• Add reserved pasta water a little at a time, tossing continuously, until the sauce is glossy, silky and clings to the pasta. Taste and adjust with salt or additional Parmesan.

Option 2: Turn One Portion Into Vodka Sauce for Anything Else

• Place the frozen concentrate in a saucepan or skillet over medium-low heat. Pour about ¼ cup of the hot water around it.
• As it softens, stir and scrape the melting concentrate into the water, adding the remaining hot water gradually — up to about ½ cup — until completely melted and smooth.
• Stir in the heavy cream, followed by the Parmesan.
• Cook gently, stirring frequently, until the sauce is smooth, glossy and cohesive. If it feels too thick, add hot water a splash at a time. Taste and season with kosher salt.
• Keep it thicker and more spoonable for pizza and sandwiches; loosen it with more hot water for dipping or saucier applications.

To Reheat and Re-Gloss Prepared Vodka Sauce

• Reheat refrigerated finished sauce gently over low to medium-low heat, adding hot water a splash at a time and stirring until it loosens and turns glossy again. If needed, add a small splash of heavy cream and a little freshly grated Parmesan. Taste for salt before serving.