Craving something scrumptious and simple? This Chicken Parmesan Sandwich is like a cozy sweater for your taste buds—familiar, comforting, and just what you need when hunger strikes. It’s the kind of meal that makes you forget about everything else, as you indulge in melty cheese and crispy chicken, with just a hint of nostalgia for those days when a good sandwich could solve anything.
Steps
- Position the broiler rack about 8 inches from the heat source and preheat the broiler to high. Arrange the bread cut-side-up on a foil-lined baking sheet, drizzle with olive oil, and broil until the bread is well browned and crisp, approximately 1 minute.
- Move the top bun(s) to a cutting board. Spread the bottom bun(s) with additional sauce. For a large sandwich, arrange the chicken cutlets in a single layer on the bottom bun, ensuring each is covered with sauce and cheese. For individual sandwiches, slice the chicken cutlets lengthwise if necessary, place on the bottom buns, and add more cheese on top.
- Place the sandwiches back under the broiler until the cheese melts and begins to brown, roughly 2 minutes. Remove them from the oven, close the sandwich by pressing firmly, and let it rest for 1 minute. For an authentic deli experience, wrap the sandwich in foil and let it steam for 5 minutes before serving. For the party-sized version, cut into 6 to 8 servings and enjoy.
Ingredients
- 1 large loaf of ciabatta (for a large sandwich) or 6 hoagie rolls (8- or 10-inch for individual sandwiches)
- Extra-virgin olive oil, for drizzling
- 1 1/2 cups of red sauce
- 1 batch of Chicken Parmesan, fully cooked and warmed
- 6 ounces of shredded mozzarella cheese
Nutritional Values
Calories: 4296 | Fat: 150g | Saturated Fat: 48g | Cholesterol: 366mg | Sodium: 6408mg | Carbohydrates: 540g | Dietary Fiber: 36g | Total Sugars: 60g | Protein: 198g | Vitamin C: 54mg | Calcium: 2676mg | Iron: 36mg | Potassium: 3636mg
FAQ
- What type of bread is best for party-sized chicken parmesan sandwiches?
- For a party-sized chicken parmesan sandwich, a sturdier, crustier bread like ciabatta is recommended. It holds up well to the juicy and flavorful chicken and the additional sauce and cheese.
- Can I use individual hoagie rolls instead of one large loaf?
- Yes, the recipe is versatile. You can opt for individual hoagie rolls, which are great for single servings, or a large ciabatta loaf for a party-sized version.
- How can I ensure the chicken remains juicy and flavorful?
- The chicken parm in this recipe benefits from a buttermilk brine, which ensures it stays juicy and flavorful. Additionally, using quality leftover chicken parmesan with a unique crusting step adds to the overall taste.
- Is it necessary to toast the bread before adding the ingredients?
- Yes, toasting the bread beforehand is essential. It helps prevent the bread from becoming too tough and chewy, which would otherwise cause the chicken and sauce to squish out with each bite.
- What type of sauce can I use for this recipe?
- You can use either the All-Day Red Sauce, Quick and Easy Red Sauce, or your favorite store-bought tomato sauce. Rao’s is a recommended brand if you prefer a jarred option.
Tips
- Use a heartier bread, such as ciabatta, for the party-size sandwich to ensure it holds the ingredients well and maintains the sandwich’s structure.
- Toast the bread with a drizzle of olive oil under the broiler before adding any ingredients. This step will prevent the bread from becoming tough and chewy, which can cause the fillings to spill out when bitten.
- After assembling the sandwich, wrap it in foil and let it steam for a few minutes. This technique helps meld the flavors and softens the bread for a true Italian deli experience.
- Utilize a flavorful tomato sauce, like an all-day or quick red sauce, to enhance the taste of the sandwich. A high-quality jarred sauce, such as Rao’s, can also be a good alternative.
Equipment
- Broiler-safe baking sheet (preferably rimmed and foil-lined)
- Large cutting board
- Broiler or oven with broiling capability (if it’s not something you already have)
- Chef’s knife or bread knife (for slicing the ciabatta or hoagie rolls)