Save My neighbor knocked on the door one Saturday holding a grocery bag and asking if I knew how to make chicken parm. We ended up in my kitchen with too much cheese and not enough patience, and somewhere between the frying and the flipping, we decided to ditch the pasta and make sandwiches instead. That improvisation turned into this recipe, and now it's the thing I make when I want comfort food that doesn't require a fork. It's messy, indulgent, and exactly the kind of meal that makes you forget about portion control.
I made these for my kids after a long soccer practice, and they devoured them without a single complaint about vegetables or sides. Watching them pull apart the sandwiches and stretch the cheese while laughing made me realize this dish doesn't need fancy plating or perfect technique. It just needs to be warm, cheesy, and served with zero pretension.
Ingredients
- Boneless, skinless chicken breasts: Slicing them horizontally is the trick to getting thin, quick cooking cutlets that fit perfectly in a sandwich without overwhelming the bread.
- Panko breadcrumbs: These create a lighter, crunchier coating than regular breadcrumbs, and they stay crispy even after sitting for a few minutes.
- Grated Parmesan cheese: Mixed into the breading, it adds a nutty, salty depth that makes the chicken taste like it came from a real Italian kitchen.
- Garlic powder and dried Italian herbs: These seasonings do the heavy lifting in the breading, giving every bite that familiar chicken parm flavor.
- Vegetable oil: You need enough to shallow fry the chicken, which gives you that golden crust without the hassle of deep frying.
- Italian bread or sourdough: Sturdy enough to hold the fillings but soft enough to toast beautifully with a buttery, crisp exterior.
- Unsalted butter and minced garlic: This combination turns ordinary bread into garlic bread, and spreading it on the outside before grilling is the secret to restaurant quality crust.
- Marinara sauce: Warm it first so it doesn't cool down the sandwich, and choose one with good tomato flavor, not too sweet.
- Shredded mozzarella cheese: It melts into gooey strings and binds everything together, making each bite stretchy and satisfying.
- Fresh basil leaves: Optional, but they add a pop of freshness and color that cuts through the richness.
Instructions
- Prep the chicken:
- Slice each chicken breast in half horizontally to create 4 thin cutlets. This ensures they cook quickly and fit neatly in the sandwich without being too thick.
- Set up your breading station:
- Arrange three shallow bowls with flour in the first, beaten eggs in the second, and a mixture of panko, Parmesan, garlic powder, Italian herbs, salt, and pepper in the third. This assembly line method keeps things organized and your hands less messy.
- Coat the chicken:
- Dredge each cutlet in flour, dip it into the egg, then press it firmly into the panko mixture, making sure every surface is covered. The key is to really press the breadcrumbs on so they stick during frying.
- Fry the cutlets:
- Heat about half an inch of vegetable oil in a large skillet over medium heat, then fry the chicken for 3 to 4 minutes per side until golden and cooked through. Let them drain on paper towels to keep them crispy.
- Make the garlic butter:
- Mix softened butter with minced garlic in a small bowl, then spread it evenly on one side of each bread slice. This step is what transforms the sandwich from good to unforgettable.
- Assemble the sandwiches:
- Place 4 slices of bread buttered side down, then layer each with a chicken cutlet, a spoonful of warm marinara, mozzarella, and basil if using, and top with the remaining bread slices buttered side up. Don't overfill or the cheese will ooze out everywhere.
- Grill until golden:
- Heat a clean skillet or griddle over medium low heat and grill the sandwiches for 3 to 4 minutes per side, pressing gently with a spatula until the bread is golden and the cheese is melted. Low and slow is better than high and burnt.
- Slice and serve:
- Cut each sandwich in half and serve immediately while the cheese is still gooey and stretchy. The first bite is always the best.
Save One evening I packed these up for a potluck and watched people take tentative first bites, then immediately go back for seconds. Someone asked if I catered, and I just laughed and said it was leftovers reinvented. That's when I realized this recipe had crossed over from weeknight dinner to something worth sharing.
How to Make It Even Faster
If you're short on time or energy, swap the homemade fried chicken for rotisserie chicken or store bought breaded tenders. Just warm them up, layer them in the sandwich, and you'll still get that chicken parm vibe without the extra dishes. I've done this on busy weeknights and no one ever complained about the shortcut.
Best Bread Choices
Italian bread and sourdough are my top picks because they have structure and flavor, but a good ciabatta or even thick cut white bread works if that's what you have. Avoid anything too soft or it'll turn into mush under the weight of the fillings. I once used a baguette and it was too crusty, so stick with something that has a tender interior and a sturdy crust.
Serving Suggestions and Extras
These sandwiches are rich and filling, so I usually serve them with something light and crunchy on the side. A simple arugula salad with lemon vinaigrette, kettle chips, or even pickles work perfectly to balance the flavors. If you want to lean into the indulgence, a side of extra marinara for dipping is always a crowd pleaser.
- Add a sprinkle of crushed red pepper flakes to the marinara for a subtle kick of heat.
- Throw in some sliced pepperoni or crispy bacon if you want to make it even more over the top.
- Use a panini press if you have one, it makes the sandwiches extra crispy and compact.
Save This sandwich has become my go to when I want to feel like I'm treating myself without leaving the house. Every bite is crispy, gooey, and exactly what comfort food should be.
Recipe Questions & Answers
- → Can I use store-bought breaded chicken to save time?
Yes, absolutely. Rotisserie or store-bought breaded chicken works perfectly as a quick substitute. This reduces your preparation time significantly while maintaining the same delicious flavors.
- → What bread works best for this sandwich?
Italian bread and sourdough are ideal choices. Both have sturdy textures that hold up well to the marinara sauce and melting cheese without falling apart when grilled.
- → How do I prevent the bread from getting soggy?
Spread butter generously on the bread before grilling to create a moisture barrier. Also, warm your marinara sauce just before assembly to minimize soaking time.
- → Can I add extra vegetables to this sandwich?
Absolutely. Thin slices of tomato, roasted red peppers, or spinach work wonderfully. Layer them with the chicken and cheese for added freshness and nutrition.
- → What temperature should the skillet be for grilling?
Use medium-low heat to allow the cheese to melt fully while the bread achieves a golden crust. This prevents the exterior from burning before the interior heats through.
- → How should I store leftovers?
Keep leftover chicken and components in separate airtight containers in the refrigerator for up to three days. Reassemble and grill fresh rather than storing assembled sandwiches.