- 1/2 cup flour
- 3 eggs
- 1 cup panko breadcrumbs
- 1 cup Parmigiano-Reggiano, grated
- 3 tablespoons rosemary, fresh, stemmed and chopped
- 1 butternut squash, (about 1 1/2- to 2-pounds), peeled and cut into slices 1/4-inch thick
- 1/4 cup olive oil
- 1/2 stick butter
- 3 cloves garlic, finely chopped
- 4 long hoagie or ciabatta rolls, sliced 3/4 of the way through lengthwise to open like a book
- 2 cups marinara sauce, store-bought or homemade
- 8 mozzarella
- 8 basil leaves, to 10, finely chopped
- 2 cups potato chips
Preheat oven to 350°F.
Place three shallow dishes on a work surface. In the first one, add flour salt and pepper. In the second dish, whisk eggs with salt and pepper, and in the third dish, combine panko, parm, rosemary, salt and pepper.
Bread all the squash slices, passing them first through the flour, then the egg, then the breadcrumbs, pressing the breadcrumbs into the squash.
Preheat olive oil in a large pan over medium heat. Once the oil begins to ripple, add the squash and cook until brown on one side, about 3-4 minutes. Flip and cook on the other side, about 3-4 minutes. (You can hold cooked squash in a low oven on a baking sheet fitted with a cooling rack while you cook in batches).
While the squash is frying, melt butter in a small saucepan over medium heat. Add the garlic and reduce the heat to low. Let the flavors combine for about 4-5 minutes; remove from heat.
Place 7-8 pieces of squash on the bottom side of each roll. Top squash with a few spoonfuls of marinara sauce then 2 slices of mozzarella. Using a pastry brush, brush the top of the rolls with garlic butter.
Place sandwiches on a baking sheet and bake for 8-10 minutes until brown and bubbly. Remove from the oven and top with basil and chips, close the sandwich and serve.