CHICKEN PARMESAN SANDWICH
- WineCheeseScallops
- Mar 5
- 5 min read
Crispy, cheesy, and smothered in rich marinara—our Chicken Parmesan Sandwich is the ultimate comfort food! Whether you're making it for a casual weeknight dinner or wowing guests at a gathering, this sandwich delivers big Italian flavors in every bite. Golden, crunchy breaded chicken is nestled in a toasty roll, layered with gooey mozzarella, fresh basil, and a touch of parmesan, then broiled to melty perfection. It’s everything you love about classic Chicken Parm—in a handheld, indulgent sandwich form!
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Panko Bread Crumbs
Unlike traditional bread crumbs, panko gives these chicken cutlets a light, airy crispiness that makes every bite irresistible. Originating from Japan, panko is larger and flakier than standard breadcrumbs, creating a crunchier texture that holds up beautifully under marinara sauce and melted cheese.
Fresh Basil
Basil adds a fragrant, slightly peppery freshness that brightens up the rich, cheesy flavors of the sandwich. Whether you chop it or chiffonade it for a delicate finish, basil brings a touch of classic Italian flair that elevates the entire dish.
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Recipe Inspiration | CHICKEN PARMESAN SANDWICH
This Chicken Parmesan Sandwich is inspired by the classic Italian-American dish we all know and love, but it takes the comfort food experience up a notch by making it handheld! Think of it as a cross between a hearty chicken parm dinner and a cheesy sub from your favorite Italian deli. Perfect for family dinners, game days, or even a quick meal-prep option—this sandwich satisfies on every level.
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Tips, Serving Suggestions & Storage Advice:
Use fresh mozzarella for the ultimate melty, creamy texture. Pre-sliced works, but fresh mozzarella takes it to another level!
Toast the bread with butter and seasonings before assembling—it makes a huge difference in flavor.
Want extra crispiness? Bake the breaded chicken on a wire rack instead of directly on the sheet pan.
Customize with toppings! Add roasted red peppers, arugula, or a drizzle of balsamic glaze for a unique twist.
Make-ahead tip: Fry the chicken in advance and refrigerate it—just bake to reheat before assembling.
Double-breading option: For even crunchier chicken, dip in flour, egg, then flour again before the panko coating.
Swap the bread: Try ciabatta, focaccia, or even garlic bread instead of traditional sub rolls.
Leftovers? Store assembled sandwiches in foil and reheat in the oven at 350°F until warmed through.
Meal prep idea: Freeze breaded, uncooked chicken on a baking sheet, then transfer to a freezer bag for easy future sandwiches.
Pair with a side! A crisp Caesar salad, garlic fries, or roasted Brussels sprouts complement this sandwich perfectly.
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Unique Recipe Qualities:
Handheld convenience – all the flavors of Chicken Parmesan, made easy to eat.
Ultra-crispy chicken with a golden-brown panko crust.
Rich, cheesy goodness from melty mozzarella and Parmesan.
Fresh basil finish adds a bright, aromatic contrast.
Broiled to perfection for that irresistible, bubbly cheese topping.
Customizable bread options – sub rolls, ciabatta, or even Texas toast!
Make-ahead friendly – fry the chicken in advance for quick meals.
Great for meal prep – store cooked chicken for future sandwiches.
Crowd-pleaser – perfect for game days, parties, or family dinners.
Restaurant-quality flavors in a homemade, affordable meal.
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Ingredients
For the Breading:
1 egg
¼ cup milk
½ cup flour
2 cups panko bread crumbs
1 tablespoon minced garlic (4–5 cloves)
½ cup grated Parmesan cheese
½ teaspoon dried basil
½ teaspoon dried oregano
2 teaspoons dried parsley
4 boneless, skinless chicken breasts, butterflied and halved
Salt and pepper to taste
For Cooking & Assembly:
⅓ cup olive oil
2 cups marinara or tomato sauce (store-bought or homemade)
4 sub or hoagie rolls
8 slices mozzarella cheese (fresh or pre-sliced)
4 tablespoons grated Parmesan cheese
¼ cup fresh basil leaves (chopped or chiffonade)
2 tablespoons butter, melted
Instructions
Preheat oven to 400°F. Line a baking sheet with foil.
Prepare the breading: In a bowl, mix panko, garlic, Parmesan, basil, oregano, and parsley. In another bowl, beat the egg with milk. In a third bowl, add the flour.
Season the chicken with salt and pepper. Dredge each piece in flour, dip in egg wash, then coat with the breadcrumb mixture, pressing to adhere.
Toast the bread: Split the rolls if needed and place on a foil-lined baking sheet. Brush with melted butter and season as desired. Set aside.
Fry the chicken: Heat olive oil in a large skillet over medium-high heat. When hot, fry the chicken in batches for about 3 minutes per side, until golden brown. Transfer to the baking sheet.
Bake: Place the chicken and bread in the oven for 5–10 minutes to finish cooking and melt the butter.
Assemble the sandwiches: Spread marinara on the bottom half of each roll. Add a piece of chicken, more marinara, then two slices of mozzarella. Sprinkle with Parmesan.
Broil: Place sandwiches under the broiler for 1–2 minutes, or until the cheese is melted and bubbly.
Finish & serve: Top with fresh basil, place the top half of the bread on, and enjoy!
MUST-HAVE TOOLS FOR THIS RECIPE
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FAQ:
Q: Can I use fresh mozzarella instead of slices?
A: Absolutely! Fresh mozzarella gives the sandwich a creamy, authentic taste. Just slice it thin for better melting.
Q: Can I bake the chicken instead of frying?
A: Yes! Bake at 400°F for about 20–25 minutes, flipping halfway, until golden and cooked through.
Q: What’s the best bread to use?
A: Hoagie rolls are classic, but ciabatta, focaccia, or even garlic bread work wonderfully!
Q: How do I store leftovers?
A: Wrap assembled sandwiches in foil and reheat in the oven at 350°F until warmed through. For best texture, store chicken separately from the bread.
Q: Can I freeze the breaded chicken?
A: Yes! Freeze uncooked, breaded chicken on a baking sheet, then transfer to a freezer bag. Bake or fry straight from frozen.
Q: What sides pair well with this?
A: A crisp Caesar salad, garlic fries, or roasted vegetables make great accompaniments.
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