Chicken Parmesan Sandwich
A chicken parmesan sandwich layers crispy breaded chicken tenders with homemade marinara sauce and melted cheese on a grilled roll. The combination of crisp chicken, hearty red sauce, and toasted bread creates a hearty Italian-American style sandwich that’s simple to assemble and satisfying to serve.
Put chicken parmesan on a bun
If you love a classic chicken parmesan dinner, you’ll appreciate how well those flavors stack on a freshly grilled roll. You still get the crispy chicken, the flavorful marinara sauce, and the melted cheese, but you can pick it up in your hands and take a bite — it’s messy in all the right ways.
The easy, homemade marinara sauce is what really sets this sandwich apart from the rest. It’s one of the sauces my son taught me to make, after learning Italian-American cooking in the kitchens of some of the best restaurants in our area.
If you enjoy bringing sandwiches to the table, you might also like my classic chicken salad, skillet grilled cheese with apple, or cheesy bbq chicken sandwich. And if you want to serve this like a full meal, pair it with fresh cut french fries, potato wedges with garlic and asiago, or a side of applesauce with homemade caramel.
Recipe ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Breaded chicken tenders: Choose crispy breaded chicken tenders that stay firm when layered with sauce and cheese. If you prefer to make them yourself, recipes like crunchy almond coated chicken or homemade garlic parmesan chicken strips work very well here.
- Balsamic vinegar: A small amount of balsamic vinegar is added to the marinara to deepen the flavor and balance the acidity of the tomatoes. It’s a subtle ingredient, but it’s what sets this sauce apart from a standard marinara.
- Crushed tomatoes: Choose high-quality crushed tomatoes since they form the base of the marinara. Good tomatoes provide balanced acidity and a natural tomato flavor that carries through the finished sauce.
- Butter: Use real butter to grill the rolls so they toast evenly and develop a golden surface. For the best flavor, choose butter made from fresh cream.
See the recipe card for full information on ingredients and quantities.
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How to make a chicken parmesan sandwich
Step 1: Heat a small skillet over medium heat and add a drizzle of oil. Add the chopped onion and cook slowly, stirring occasionally, until it softens and becomes translucent without browning.
Step 2: Add the pressed garlic along with the salt and pepper. Stir continuously for about 30 seconds, just until the garlic becomes fragrant and blends with the onion.
Step 3: Pour in the crushed tomatoes and stir in the oregano and crushed red pepper flakes. Bring the sauce to a gentle simmer, then reduce the heat slightly and let it cook for about 10 minutes, stirring occasionally as the sauce thickens and the seasonings blend into the tomatoes.
Step 4: Remove the skillet from the heat and stir in the balsamic vinegar. Mix well so it fully incorporates into the marinara.
Step 5: Spread butter evenly on the cut sides of the sandwich rolls. Make sure the butter reaches the edges so the bread toasts evenly.
Step 6: Place the rolls cut-side down in a skillet or on a griddle over medium heat and grill until the surfaces are golden and lightly crisp.
Step 7: Arrange the toasted bottom halves of the rolls on a small broiler-safe pan. Place the breaded chicken tenders on the rolls, spoon a generous layer of marinara over the chicken, then sprinkle with mozzarella and parmesan cheese. Finish with a light sprinkle of dried parsley.
Step 8: Transfer the pan under the broiler and cook just until the cheese melts and begins to turn golden. Remove from the oven, place the top halves of the rolls on the sandwiches, and serve with extra marinara sauce on the side.
Top tips
- Choose sturdy sandwich rolls: A chicken parmesan sandwich needs a roll that can support the chicken, sauce, and melted cheese without collapsing. Look for sandwich rolls with a soft interior but a slightly firm crust so they toast well and hold their structure once the marinara is added.
- Toast the rolls until clearly golden: Well-toasted bread creates a barrier that helps prevent the marinara from soaking into the roll too quickly. The toasted surface helps the bread stay firm when layered with sauce and cheese.
- Let the marinara thicken slightly as it simmers: Crushed tomatoes contain a good amount of liquid, so giving the sauce time to simmer allows it to thicken slightly. A thicker marinara clings to the chicken better instead of running off the sandwich.
- Be generous with the marinara: Chicken parmesan sandwiches are known for their saucy layers, so don’t be afraid to spoon a good amount of marinara over the chicken before adding the cheese. A generous layer gives this style of sandwich it’s signature character.
- Stay close while broiling the sandwiches: Broilers generate intense direct heat and can brown cheese quickly. Keep an eye on the sandwiches and remove them as soon as the cheese melts and begins to turn golden.
Other recipes you’ll love
If you loved this sandwich recipe, give these other great main dish recipes a try too!
Pulled Turkey BBQ Recipe
Classic New York Club Sandwich Recipe
Best Handheld Meat Pies
Chicken Nacho Bar
Chicken Taco Bar
Baked Hawaiian BBQ Chicken Recipe
From-Scratch Chicken Recipe Roundup
Chicken Parmesan Sandwich
Ingredients
- 2 teaspoons olive oil
- 1/4 cup diced yellow onion
- 1 medium garlic clove pressed
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 14 ounces crushed tomatoes
- 1/8 teaspoon dried oregano
- 1/8 teaspoon crushed red pepper flakes
- 2 semi-hard rolls sliced in half
- 2 tablespoons butter room temperature
- 4 breaded chicken tenders cooked
- 3/4 cup shredded mozzarella cheese
- 1/3 cup shredded parmesan cheese
- 3/4 teaspoon dried parsley
Instructions
- Heat oil in a small skillet over medium heat. Add the chopped onion and cook until softened and translucent, stirring occasionally.
- Stir in the pressed garlic, salt, and pepper. Cook briefly until the garlic becomes fragrant.
- Add crushed tomatoes, oregano, and crushed red pepper flakes. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally.
- Remove the skillet from the heat and stir in the balsamic vinegar until fully incorporated.
- Spread butter evenly on the cut sides of the sandwich rolls so they toast evenly.
- Place the rolls cut-side down on a griddle or in a skillet over medium heat and cook until golden and lightly crisp.
- Place the toasted bottom halves of the rolls on a broiler-safe skillet. Add the chicken tenders, spoon marinara over the chicken, then sprinkle with mozzarella and parmesan cheese. Finish with dried parsley.
- Place the skillet under the broiler and cook until the cheese melts and begins to turn golden. Top with the remaining halves of the rolls and serve with extra marinara on the side.
Notes
- Choose quality crushed tomatoes: The flavor of the marinara depends heavily on the tomatoes, so select a good-quality brand with balanced acidity and natural tomato flavor.
- Add the balsamic vinegar at the end: A small amount deepens the tomato flavor and gives the marinara a subtle richness that sets it apart from a standard sauce.
- Use sturdy sandwich rolls: Rolls with a slightly firm crust and soft interior hold the chicken, sauce, and melted cheese better than very soft bread.
- Watch the sandwiches closely while broiling: Cheese can brown quickly under the broiler, so remove the sandwiches once the cheese melts and begins to turn golden.
- Serve extra marinara on the side: Offering additional sauce for dipping keeps the sandwiches properly saucy without needing to overload the filling.
Nutrition information is automatically calculated, so should only be used as an approximation.
