Chicken Parmesan Sandwich

• 1 cup buttermilk
• kosher salt
• 2 chicken cutlets, 4 ounces each
• 6 tablespoon freshly grated parmesan cheese
• 6 tablespoon panko breadcrumbs
• freshly ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 clove garlic, thinly sliced
• 1 cup halved grape tomatoes
• 1 cup yellow bell pepper matchsticks
• 1/4 cup whole hot cherry peppers (from a jar)
• 1/8 teaspoon crushed red pepper
• 2 hoagie rolls
• 1/4 cup cup shredded mozzarella cheese

1. Whisk together the buttermilk and 1 1/2 teaspoons salt.
2. Add cutlets.
3. Cover and chill 2 to 24 hours.
4. Stir together Parmesan cheese, Panko, 1/2 teaspoon salt and 1/4 teaspoon black pepper.
5. Pull cutlets out of their buttermilk bath and dredge in Parm mix.
6. Heat oven to 250 degrees. Keep handy a baking sheet lined with paper towels.
7. In a medium skillet, heat oil and butter over medium.
8. When hot, add garlic.
9. Cook until golden and crisp, 1 minute; scoop out with a slotted spoon.
10. Add cutlets to the pan. Cook until crisp brown outside and tender inside, about 3 minutes per side.
11. Slide cutlets onto the baking sheet, and keep warm in oven.
12. Add tomatoes, bell peppers, cherry peppers and crushed red pepper to the skillet.
13. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
14. Cook, stirring occasionally, until vegetables have softened (but still hold their shape), about 5 minutes.
15. Stir in crisp garlic.
16. Open rolls.
17. Cover the bottom faces with mozzarella.
18. Toast in a toaster oven or under a hot boiler until cheese melts, about 4 minutes.
19. Stack one chicken cutlet on each bun bottom.
20. Top with tomato mixture.
21. Close. Squish. Munch.