Description
Chicken Parmesan Sandwiches are a comforting twist on the classic Italian dish, featuring tender, thin-cut chicken breasts breaded with a crispy panko and Parmesan crust, topped with marinara sauce, melted mozzarella, and a flavorful pesto mayo spread, all served on toasted ciabatta buns. Perfect for a quick, satisfying meal that blends crunchy, cheesy, and savory elements into every bite.
Ingredients
Scale
For the Chicken
- 4 boneless, skinless chicken breasts (thin cut)
- 1/3 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 2 eggs, whisked
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
For the Sandwich Assembly
- 4 ciabatta buns
- 1 cup pasta sauce (your favorite marinara)
- 1 cup shredded mozzarella cheese
- 1/4 cup pesto sauce
- 1/4 cup mayonnaise
- Fresh parsley, chopped (optional)
Instructions
- Prepare the Dry and Wet Ingredients: In a shallow dish, mix the all-purpose flour with salt, pepper, and garlic powder. In another dish, whisk the eggs until smooth. In a third dish, combine the panko breadcrumbs and grated Parmesan cheese thoroughly.
- Bread the Chicken: Dip each thin-cut chicken breast first into the seasoned flour mixture, ensuring it is fully coated. Then dip it into the whisked eggs, and finally press it into the panko and Parmesan mixture until fully covered on both sides.
- Cook the Chicken: Heat a large skillet over medium heat and add a thin layer of oil. Carefully place the breaded chicken breasts in the skillet and cook for about 4-5 minutes per side or until golden brown and cooked through. Remove from heat once done.
- Toast the Buns and Prepare Sauce: Slice the ciabatta buns and toast them lightly in the oven or skillet. While toasting, mix the pesto sauce with mayonnaise to create a flavorful spread.
- Assemble the Sandwiches: Spread the pesto mayo generously on the bottom half of each toasted bun. Place a cooked chicken breast on top, then spoon warm pasta (marinara) sauce over the chicken, followed by a generous layer of shredded mozzarella cheese.
- Melt the Cheese: Place the open sandwiches under a broiler or in a hot oven (around 375°F) for 3-5 minutes, or until the mozzarella cheese is melted and bubbling.
- Finish and Serve: Remove from the oven, sprinkle fresh chopped parsley over the sandwiches for garnish if desired, place the top bun halves, and serve immediately for a warm, cheesy, and crispy chicken Parmesan sandwich experience.
Notes
- Thin-cut chicken breasts cook quickly and evenly, but you can pound thicker breasts to achieve the same thickness.
- Use freshly grated Parmesan for the best flavor and texture in the breadcrumb coating.
- To reduce oil absorption when frying, ensure the oil is hot before adding chicken pieces.
- You can swap ciabatta buns for other rustic bread if preferred.
- For a spicier kick, add a pinch of red pepper flakes to the marinara sauce or breadcrumb mix.
- Leftover sandwiches can be wrapped and reheated in the oven for best texture.
