Chicken Parmesan Sandwiches

If you love a classic chicken parm, you’ll love these sandwiches just as much. Crispy chicken cutlets layered with pesto, creamy vodka-less sauce, and melted mozzarella on a toasted baguette…. sounds like my dream sandwich. Let me know if you give these a try. ❤️

For the “vodka-less” sauce

• 1 tbsp olive oil

• 1 small onion, diced

• 4 cloves garlic, minced

• 4.5 oz tomato paste

• 1 tsp salt

• 1/2 tsp pepper

• 1/4 tsp red pepper flakes

• 1 cup heavy cream

• 1/4 cup beef broth (or broth of choice)

• 1 tbsp butter

• 1/4 cup grated parmesan cheese

For the chicken:

• 4 chicken breasts, pounded thin

• Salt

• Pepper

• Garlic Powder

• 2 eggs

• 1 cup seasoned Panko breadcrumbs

• ¼ cup olive oil, for frying (use as needed)

For assembly:

• 2 French baguettes, each cut in half crosswise, then halved lengthwise (makes 4 sandwiches, 8 pieces total)

• Basil pesto

• 1 cup mozzarella pearls (or shredded mozzarella)

• Butter

• Chopped parsley

1. Preheat the oven to 400°F.

2. Begin making the sauce by drizzling 1 tbsp olive oil in a saucepan over medium-high heat. Add your onions and sauté for about 4 minutes. Add the garlic and cook an additional minute until fragrant.

3. Add the tomato paste and seasonings. Stir together and cook the tomato paste for about 1 minute. Stir in the heavy cream and broth, reduce the heat and simmer for 2-3 minutes until thickened. Add the butter and parmesan cheese and simmer another minute until smooth. Keep on low, stirring occasionally, until you’re ready to assemble the sandwiches.

4. Season the chicken with salt, pepper, and garlic powder on both sides. Set out two plates for breading. On one plate, crack the eggs, add a pinch of salt, and beat with a fork. On the other, add the Panko breadcrumbs. Dip each chicken cutlet in the egg, then in the Panko mixture, coating evenly. Set aside.

5. Heat the olive oil in a large frying pan over medium-high heat until very hot but not smoking. Fry the chicken for about 3 minutes per side, until golden brown and the internal temperature reaches 165°F. I like to cook two chicken cutlets at a time, replacing the oil between batches if needed so they don’t burn. Transfer to a wire rack to keep the chicken crispy and sprinkle with sea salt.

6. Line a baking sheet with parchment paper and arrange all 8 baguette slices cut-side up. Spread pesto over 4 of the slices, then top each with a chicken cutlet. Spoon a layer of the vodka-less sauce over each chicken cutlet and top with mozzarella cheese. Spread butter over the remaining 4 baguette slices.

7. Bake at 400°F for 5–7 minutes, or until the cheese is melted and the bread is lightly toasted. Sprinkle chopped parsley over the cheese and add more vodka-less sauce if desired. Place the buttered baguette slices on top of the chicken to close each sandwich and serve.

Hope you enjoy ❤️

xx,

Olivia