Name: Chicken Parmesan Sandwich (8 Minutes)
Prep time: 4 min
Cook time: 4 min
Total time: 8 min
Ingredients: 1 breaded chicken cutlet, Note 1; ¼ cup tomato or marinara sauce, Note 2 ((or more to taste)); ¼ cup shredded mozzarella cheese, Note 3 ((or more to taste)); 1 roll, Note 4; 2 teaspoons olive oil ((or use oil spray))

JUMP TO RECIPE

5 from 1 vote

Craving a classic chicken Parmesan sandwich but short on time? Whip up this Italian-American favorite in just minutes with a leftover or store-bought chicken cutlet, good-quality jarred marinara sauce, and melty cheese in a crusty bun.

We’re using shortcuts here – and just 5 ingredients – but we also have instructions to make this chicken parm sandwich from scratch – well, not the bun 🙂

Chicken parmesan sandwich cut in half and stacked on a black plate.

What to expect

This sandwich is a casual, comforting take on classic chicken Parmesan. There’s no need for exact measurements and ingredients – choose your favorite chicken cutlet and roll, use as much sauce and cheese as you like, and add extra toppings if the mood hits.

The recipe below makes one sandwich, but you can easily scale it up. Just warm, broil, assemble, and enjoy!

Ingredients – tailored to your taste

Chicken cutlet, bread roll, tomato sauce, mozzarella , olive oil. — Chicken cutlet, bread roll, tomato sauce, mozzarella cheese , olive oil.

Chicken Cutlets: A crispy breaded chicken cutlet is traditional. I use a leftover Two Kooks Italian chicken cutlet. Substitutes – store-bought breaded cutlets from the deli counter, frozen breaded chicken, or cooked chicken breasts.
Bread options: Crusty Italian or French rolls, ciabatta, hoagie/sub buns, garlic bread, or brioche buns.
Marinara or Tomato Sauce: Homemade or store-bought (I like Rao’s or White Linen Marinara sauce from Costco).
Cheese: Mozzarella is classic for a chicken parmesan sandwich recipe, but if you don’t have any, try Provolone, Fontina or Monterey Jack – all good melty cheese. A sprinkle of Parmesan (or Grana Padano/Pecorino Romano) before broiling is a great finish.

Variations

Add-ins (before broiling): sautéed spinach, sautéed onions, Italian seasoning, parmesan cheese, roasted red peppers, or a light smear of pesto.
Add-ins (after broiling): fresh basil, baby arugula.
Make sliders: Use a long party bread loaf like ciabatta, then cut the hot assembled sandwich into small pieces. Or use slider buns.
Crispy or steamy: The recipe produces a crispier sandwich. For a softer, steamed sandwich – popular in Italian-American cuisine – wrap the finished chicken parm sandwich in foil and let it steam for a few minutes.
Lighter version: Use a baked or grilled seasoned chicken breast without breading, partly skimmed mozzarella cheese and, if you don’t mind a bit of messy eating, make an open-faced sandwich with just the bottom half of the bread.
Make a chicken parm wrap: See instructions in the recipe notes.

Step by step instructions

One roll split in half and toasted on baking tray. — Cut roll in half. Drizzle with olive oil and broil for 2 minutes.

One split toasted roll with tomato sauce on each half sitting on tray. — Spoon tomato sauce on both halves.

Half toasted roll topped with chicken cutlet and cheese on tray. — Place chicken cutlet on one half and top with cheese.

Half roll with tomato sauce, chicken and melted cheese beside other half of roll with tomato sauce. — Broil the half with the cheese. Top with other half of roll.

Tips for best results

Lightly toast or broil the bread before adding the marinara sauce to prevent sogginess.
Warm up the sauce in the microwave for 20 seconds and crisp up your cutlet in the toaster oven or oven for 5 minutes before assembly. This will create a hotter sandwich.

Shortcuts

Make this recipe fast and easy with:

store-bought cooked chicken cutlets (or even frozen ones – tenders or nuggets),
a good jarred tomato sauce, and
shredded or sliced mozzarella cheese.

What to serve with parmesan sandwiches

Soup: chicken meatball/wedding soup, pastina soup, or kale and sausage soup
Salad: arugula and peach salad with walnut dressing or pesto orzo with vegetables
Sides: baked zucchini sticks, chips, slaw

More sandwich recipes

If you love Italian cuisine, check out our full list of Italian recipes.

Please leave a 5 star rating ***** with a comment in the recipe card below if you like the recipe, Thanks so much!

Print Recipe Save Pin

Rate this recipe here

5 from 1 vote

Chicken Parmesan Sandwich (8 Minutes)

Prep Time4

Cook Time4

Total Time8

Course: Main Course

Cuisine: Italian, Italian-American

Servings: (scale as needed)

Author: Cheryl Avrich

Ingredients

▢ 1 breaded chicken cutlet, Note 1
▢ ¼ cup tomato or marinara sauce, Note 2 (or more to taste)
▢ ¼ cup shredded mozzarella cheese, Note 3 (or more to taste)
▢ 1 roll, Note 4
▢ 2 teaspoons olive oil (or use oil spray)

Instructions

PREP: For breaded chicken cutlet, if cold, warm it in a 400F/204C oven or toaster oven for 5-8 minutes to get crispy chicken (less if using thin cutlets). For tomato sauce, warm it in the microwave for 20 seconds. This will ensure a hotter sandwich.
BROIL ROLL: Cut roll in half horizontally. Brush with olive oil or spray with cooking oil. Heat oven or toaster oven to broil. Place both halves of roll on a baking sheet and broil 6 inches/15 cm from heat source (top) – about 2 minutes until golden brown. Set top half of roll aside.
BROIL HALF SANDWICH: Spoon sauce on both halves of toasted roll and distribute evenly. On bottom half of roll, place cutlet and top with add-ins (Note 5, if using), then cheese. Sprinkle on Parmesan if using. Broil for ~2 minutes until cheese is melted and bubbly. Top melted mozzarella with basil leaves or arugula if desired. Serve immediately with additional sauce for dipping if you like.

Recipe Notes

Chicken options: I use a leftover Two Kooks homemade Italian chicken cutlet. You can also use store-bought breaded cutlets from the deli counter, frozen breaded chicken, or a plain cooked piece of chicken breast (not traditional, but still good).
Tomato sauce: I like Rao’s or White Linen marinara sauce (from Costco). Of see #6 below to make your own.
Cheese alternatives: Try Provolone, Fontina or Monterey Jack. And a sprinkle of Parmesan (or Grana Padano/Pecorino Romano) before broiling.
Bread options: Crusty Italian rolls, French roll, ciabatta rolls, hoagie roll, sub buns, brioche buns. Or try store-bought garlic bread! (no need to brush the bread with oil).
Variations for chicken parm sandwiches:
- Add-ins (before broiling): sautéed spinach, sautéed onions, a sprinkle of Italian seasoning, parmesan cheese, roasted red peppers, or a light smear of pesto.
- Add-ins (after broiling): fresh basil, baby arugula.
- Make sliders: Use a long party bread loaf like ciabatta, then cut the hot assembled sandwich into small pieces. Or use slider buns.
- Crispy or steamy: Crispy is more traditional, but a popular Italian-American version is steamy – wrap the finished chicken parm sandwich in foil and let it steam for a few minutes.
- Lighter version: Use a grilled seasoned skinless chicken breast without breading, partly skimmed mozzarella cheese and, if you don’t mind a bit of messy eating, make an open-faced sandwich with just the bottom bun.
- Make a chicken parm wrap (burrito style): Cut up chicken cutlet for better heating. Pile pieces of chicken, sauce and cheese in a tortilla wrap. Fold like an envelope. Fry dry or in a little oil in a large skillet on medium heat for 2-3 minutes per side until warmed through and crispy on the outside.
Make it from scratch: Try our Italian chicken cutlet recipe. To make your own quick tomato sauce: Add 2 teaspoons oil to a medium saucepan on medium high heat. Add 3 cloves (teaspoons) chopped garlic and stir for 30 seconds – don’t let it burn. Add one 28 ounce can of whole or diced tomatoes (I discard much of the juices to decrease cooking time). Squish with a potato masher. Lower heat to medium heat and simmer uncovered for about 20 minutes or until it thickens to the way you like it. Add salt, pepper, a pinch of sugar if needed, and basil leaves to your taste.
Make ahead: Store leftover sandwiches well wrapped or in an airtight container for up to 2 days. To reheat, wrap in foil and heat in the oven at 350°F/177C for 10–15 minutes. Or wrap in paper towels and reheat in the microwave for 60-90 seconds. Neither way will be crispy, but the chicken will not dry out as easily. Do not freeze as a sandwich. Only the cutlets can be frozen for up to 2 months.