1. Marinate tomatoes:

• Cut 12 ounces cherry tomatoes in half crosswise and add to a large bowl, along with 2 tablespoons olive oil and half of one (3-ounce) container basil. Finely grate 1 clove garlic into the bowl and season generously with salt and pepper. Stir to combine.

2. Toast bread:

• Preheat broiler with a rack positioned 5- to 6-inches below the heat source.
• Slice 1 ciabatta in half lengthwise. Drizzle with olive oil, season with salt and pepper, and transfer to the oven. Broil until the tops are golden, about 3-9 minutes, depending on the strength of your broiler.

3. Fry chicken:

• Set up a dredging station with 2 plates. Add ⅓ cup flour to the first and 1 cup panko to the third. Put a big squeeze (a few tablespoons) Ayoh Spicy Giardinayo in a small bowl. Add 1 tablespoon lemon juice, stir to combine, and grab a pastry brush.
• One at a time, dredge two large chicken cutlets first the flour, then with a brushing of the Ayoh mixture, and finally the panko, pressing and flipping to coat thoroughly.
• Fill a large Dutch oven with vegetable oil to a depth of ¼-inch and place over high heat. After a minute or so, add a pinch of panko in the oil; if it dances vigorously, the oil is ready.)
• Add the cutlets (be careful, as there will be some sputtering) and cover the pot partially with a lid. Fry, turning once, until exterior coating is deeply golden brown, about 7-9 minutes.
• Remove cutlets to a paper towel-lined plate. Sprinkle with salt and some of the grated parm.

4. Construct sando:

• Very generously slather both sides of the toasted ciabatta with Ayoh Spicy Giardinayo. Top with the cutlets, more parm, the marinated tomatoes and their juices, the remaining basil leaves, a big squeeze of lemon, and the top half of ciabatta. Cut sandwich crosswise into four pieces and serve.