Chicken Parmesan Sandwich
A quick, melty chicken Parmesan sandwich made with crispy chicken cutlets, marinara, and mozzarella on toasted rolls.
Equipment
- Rimmed Sheet Pan
Ingredients
- 6 4-inch French steak rolls or white sub rolls
- unsalted butter, softened
- garlic powder
- 1 batch chicken cutlets see linked recipe or note 1
- 6 slices mozzarella cheese or enough to cover the chicken
- Rao's marinara sauce
- freshly grated Parmesan cheese optional, see note 2
- basil pesto optional, see note 3
Instructions
- Cook the chicken cutlets following the linked chicken cutlet recipe, or use store-bought crispy chicken strips if short on time.
- Place an oven rack about 8 inches below the broiler and preheat the broiler to high.
- Slice the rolls in half and arrange them cut-side up on a foil-lined rimmed baking sheet.
- Spread softened unsalted butter on the cut sides of the rolls and lightly sprinkle with garlic powder.
- Broil the rolls until golden and crisp, about 45 seconds to 1 minute; watch closely to avoid burning. Remove from oven and let cool slightly, then remove the top halves and set aside.
- Spoon marinara sauce onto the bottom halves of the rolls.
- Cut each cooked chicken cutlet in half lengthwise as needed to fit the rolls, then place the pieces on top of the sauced bottoms.
- Top each chicken piece with a slice of mozzarella and grate Parmesan over the cheese if using.
- Return the open-faced bottom halves to the broiler and broil until the cheese is melted and bubbling, about 2 minutes; watch closely.
- Right after removing from the oven, add a little more marinara on top of the melted cheese.
- If using, spread basil pesto on the reserved top halves, then close the sandwiches and press gently. Serve immediately.
Notes
- If short on time, use store-bought crispy chicken strips as noted.
- Grate Parmesan from a block with a microplane for best texture.
- Use a high-quality store-bought pesto or homemade pesto.
- Serve immediately after broiling for best texture and temperature.