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Chicken parmesan sandwich cut in half and stacked on a black plate.
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5 from 1 vote

Chicken Parmesan Sandwich (8 Minutes)

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 mozzarella in a crusty bun.
Prep Time4 minutes
Cook Time4 minutes
Total Time8 minutes
Course: Main Course
Cuisine: Italian, Italian-American
Servings (change as needed): 1 (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.

Notes

  1. 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).
  2. Tomato sauce: I like Rao's or White Linen marinara sauce (from Costco). Of see #6 below to make your own. 
  3. Cheese alternatives: Try Provolone, Fontina or Monterey Jack. And a sprinkle of Parmesan (or Grana Padano/Pecorino Romano) before broiling.
  4. 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). 
  5. 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. 
  6. 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. 
  7. 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. 
Nutrition values are estimates with no breading on chicken cutlet and including a crusty roll. 
Calories: 482kcal | Carbohydrates: 25g | Protein: 47g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 131mg | Sodium: 910mg | Potassium: 881mg | Fiber: 2g | Sugar: 3g | Vitamin A: 505IU | Vitamin C: 6mg | Calcium: 198mg | Iron: 3mg