The Jodie Sandwich as served at Ernest & Son in Brigantine, New Jersey, as seen on Triple D Nation, Season 4.
Recipe courtesy of Ernest and Son

The Jodie Sandwich

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  • Level: Intermediate
  • Total: 1 hr
  • Active: 35 min
  • Yield: 1 serving


Roasted Red Peppers Mixture:


Special equipment:
a deep-fry thermometer
  1. Using three separate containers, add the flour, salt, black pepper and garlic powder to the first, beaten eggs to the second and breadcrumbs to the third.
  2. Dredge the chicken in the flour and shake off the excess. Dip the chicken into the beaten egg. Dredge the chicken on both sides in the breadcrumbs.
  3. In a fry pan, add enough oil to pan-fry the cutlet. Bring the oil to 350 degrees F.
  4. Fry the chicken until golden brown and thoroughly cooked through, about 2 minutes per side.
  5. Cut open the sub roll. Place the fresh mozzarella on the roll bottom. Top with the Roasted Pepper Mixture. Top with the chicken cutlet. Add the top half of the sub roll. Serve.

Roasted Red Peppers Mixture:

Yield: 6 ounces
  1. Roast the bell pepper over an open flame until blackened. (If open flame is not an option, broil the pepper at 400 degrees F until the skin is blistering and black, 10 to 15 minutes.)
  2. Let the pepper rest in a paper bag for 10 minutes. Remove from the bag and peel the skin away. Slice in half and remove the seeds, then slice the pepper. Combine with the olives, garlic and oil
  3. in a bowl. Toss together and set aside.