Description
These Chicken Parmesan Sandwiches combine tender, thinly cut chicken breasts coated in a crispy Parmesan-panko crust, layered with savory pasta sauce, melted mozzarella, and a touch of pesto mayo on toasted ciabatta buns. Perfect as a comforting and flavorful meal in under an hour.
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken breasts (thin cut)
- 1/3 cup all-purpose flour
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 2 eggs, whisked
- 1 cup panko breadcrumbs
- 1/2 cup Parmesan cheese, grated
Sandwich Assembly
- 4 ciabatta buns
- 1 cup pasta sauce (your favorite)
- 1 cup shredded mozzarella cheese
- 1/4 cup pesto sauce
- 1/4 cup mayonnaise
- Fresh parsley, chopped (optional)
Instructions
- Prepare the coating mixture: In one bowl, whisk together the flour, salt, pepper, and garlic powder thoroughly to create a seasoned flour mixture. In a separate bowl, beat the eggs until smooth. In a third bowl, combine the panko breadcrumbs with Parmesan cheese.
- Coat the chicken breasts: Dredge each thinly cut chicken breast in the seasoned flour mixture first, shaking off any excess. Dip them into the whisked eggs, then press them firmly into the panko and Parmesan mixture to coat completely.
- Cook the chicken: Heat a skillet over medium heat with a couple of tablespoons of oil. Cook the coated chicken breasts for about 4-5 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Remove and drain on paper towels.
- Assemble the sandwiches: Slice the ciabatta buns in half and toast them lightly. Spread a mixture of pesto and mayonnaise evenly on the bottom halves of the buns. Place the cooked chicken breasts on top.
- Add sauce and cheese: Spoon the pasta sauce generously over each chicken breast, then sprinkle shredded mozzarella cheese on top.
- Melt the cheese: Place the assembled bottom halves of the sandwiches under a broiler or in a hot oven (around 375°F) for 3-5 minutes until the mozzarella melts and bubbles.
- Finish and serve: Remove from heat, garnish with fresh chopped parsley if desired, and cover with the top halves of the buns. Serve warm and enjoy your comforting Chicken Parmesan Sandwiches!
Notes
- For extra crispiness, toast the buns beforehand.
- Use homemade pasta sauce for richer flavor or your favorite store-bought version for convenience.
- Adding fresh basil to the pesto mayo elevates the aroma.
- You can prepare the chicken coating stations ahead of time to streamline cooking.
- Leftover sandwiches can be wrapped and refrigerated for up to 2 days; reheat gently.
