Description
This Chicken Parmesan Sandwich takes all the flavors you love from classic chicken parm and tucks them into a warm, toasty roll. Crispy chicken cutlets are layered with marinara, melty mozzarella, and optional touches of Parmesan or basil pesto for an irresistible handheld meal. Perfect for weeknight dinners, game days, or when you’re craving comfort food with a twist.
Ingredients
Scale
- 6 (4-inch) French steak rolls or white sub rolls
- Unsalted butter, softened
- Garlic powder
- 1 batch chicken cutlets (see note)
- 6 slices mozzarella cheese (or enough to cover the chicken)
- Rao’s marinara sauce
- Freshly grated Parmesan cheese (optional)
- Basil pesto (optional)
Instructions
- Preheat oven to 375°F (190°C). Slice rolls in half lengthwise without cutting all the way through.
- Spread the inside of each roll with softened butter and sprinkle lightly with garlic powder. Toast in the oven for 5–7 minutes until golden and crisp.
- Prepare chicken cutlets (breaded and fried or baked until crispy and cooked through).
- Place a chicken cutlet onto each toasted roll. Top with marinara sauce and a slice of mozzarella cheese.
- Return the sandwiches to the oven until the cheese melts and the sauce is warmed through (about 5 minutes).
- Sprinkle with freshly grated Parmesan, add a drizzle of basil pesto if desired, and serve hot.
Notes
- Chicken Cutlets: Use your favorite breaded chicken cutlet recipe or store-bought to save time.
- Parmesan: A sprinkle of Parmesan adds extra richness and a salty bite.
- Pesto: A drizzle of pesto gives a fresh, herby twist that balances the richness of the cheese and sauce.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Baking + Assembly
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 6g
- Sodium: 960mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 95mg