Sunday brunch was a pair of chicken parm sandwiches made from chicken that
had been soaking a full day in brine. Except for a single salty bite that
suggested I could have washed the breast a little more thoroughly, it was
the best chicken I’ve cooked myself. Sadly I did not have any blocks of
whole milk mozz cheese, so I used a slice of provolone as the base and
added shredded mozzarella and shredded parmesan.