Chicken Parmesan Sandwiches

One of my team members in Philadelphia is a serious foodie, so every time I find myself out there for work, he is the first person I ask for restaurant recommendations.  He has yet to steer me wrong with any of his suggestions. On my most recent trip out there last December, he took us to a sandwich shop – even suggesting because of the time of my flight that I get a second sandwich to go. Needless to say I was kind of underwhelmed at the suggestion.  As soon as he said “to go”, I figured it was cold sandwiches and I’m not a huge fan. But then we got there and the menu has all these hot sandwiches.  Since we were having a team lunch, I’m so busy chatting that I don’t pay attention to the menu and all of a sudden it’s my turn to order.  I ask him what he got and he responds with “the same thing I always get, Chicken Parmesan”.  I figure why not, I like chick parm, let’s do this.

Turns out it was AWESOME! Crispy breaded chicken pieces that are cut thin enough they are tender as you bite into them. A good pizza sauce, and creamy, gooey mozzarella.  It was so good, that I decided I had to make something similar at home for Derek, the very next week, but I was lazy and not sure it would work so I didn’t take pictures.  That just meant I had to make it again a week or so later so I could share it here.

The only thing I haven’t been able to get quite right is the bread.  The sandwich shop uses a roll similar to what you’d get an authentic cheesesteak on, and they just don’t sell those in Minnesota.  Or at least at the bakeries or groceries stores near my house.  In my quest for perfect bread, I have been to five grocery stores and a bakery with no luck.  In my various experiments, I have found that a sub roll works the best – you really want a long roll you can stuff with cheesy, saucy, chicken goodness.  It so happened that the bread I chose the day I photographed this burned a little on the edges under the broiler. It still tasted good, and I couldn’t wait to share the recipe (I have issues with patience).  I blame it a little on me and a little on the bread.

Here’s what you need:

Start by butterflying two chicken breasts.  To do this, lay flat on a cutting board and put your palm on top to steady it.  Carefully slice parallel to the counter and cut the chicken breast in half.  You can cut all the way through for our purposes here.   You will end up with 4 pieces of chicken that should be half as thick as when you started. If you get them a little uneven you can pop on some plastic wrap and gently flatten with a meat mallet.  But don’t go too crazy here just even if out if needed.

Prepare your breading station.  In one bowl whisk together an egg and a splash of milk.  In another mix together equal parts breadcrumbs and parmesan cheese.  The grated stuff in the green can works great for this purpose since it’s similar in size to the breadcrumbs.

Dip the chicken in the egg mixture.

Allow excess to drip off and then add to the breadcrumb mixture.  Turn and pat with your hands to cover both sides.

Now we fry up the chicken.  Our butterflied chicken will cook super quickly and because it’s thin we have more surface area of crispy breading. Fry over medium heat until the chicken is golden and reaches 165 degrees, about 2 to 3 minutes per side.

Transfer to a cutting board and allow to rest for a few minutes then slice into strips.

Let’s build us some chicken parm sandwiches. On a foil lined baking sheet, start by adding a layer of chicken – about half the chicken to the rolls.  Top it with some sauce and then some mozzarella pearls (if you can’t find pearls, just cut some fresh mozzy into little chunks).

Now let’s build those layers again.  Pile on the second half of the chicken.

And more sauce and cheese.  The best part of the layering is that you get gooey, melty, creamy, pockets of cheese in the center of the sandwich.

Pop into the oven on broil.  I used a metal taco holder to keep my bread from falling over, you don’t have to do this – I’ve done it without as well.

Broil for about 2 minutes until the cheese begins to brown – try not to burn the bread if you can help it.

Slice the sandwiches in half to serve, unless you are brave enough to pick it up and eat it as one big monster sandwich.

Chicken Parmesan Sandwiches

 

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Prep time

20 mins

Cook time

10 mins

Total time

30 mins

 

A handheld version of a comforting classic, chicken parmesan. Layers of crispy chicken, pizza sauce, and melted mozzarella in a warm sandwich. Note: I don’t provide amounts for the pizza sauce and mozzarella. This is definitely a preference item, how saucy or cheesy you want the sandwiches to be.

Author: Gravel & Dine

Recipe type: Sandwiches, Burgers, & Wraps

Serves: 2

Ingredients

• 2 boneless skinless chicken breasts
• 1 egg
• Milk, splash
• Breadcrumbs, about ⅓ cup
• Grated parmesan cheese, about ⅓ cup
• 2 sub rolls
• Pizza sauce
• Fresh mozzarella pearls, or fresh mozzarella cut into ½ inch cubes

Instructions

1. Preheat broiler. Line a baking sheet with foil.
2. Carefully butterfly each chicken breast so you have 4 pieces.
3. In a shallow bowl or pie pan, whisk together egg and milk. In another shallow bowl whisk together breadcrumbs and parmesan cheese.
4. Dip chicken in egg mixture and turn to coat. Allow excess to drop off into bowl. Place in bowl with breadscrumbs and use your hands to coat chicken.
5. Preheat a large skillet over medium heat and enough oil to lightly coat the bottom. Cook chicken for 2 to 3 minutes per side until golden and cooked through. Remove to a cutting board and allow to cool for 3-5 minutes before slicing into strips.
6. Assemble your sandwiches by placing in the roll: half of the chicken, a layer of pizza sauce, and dot it with mozzarella balls. Repeat with a second layer.
7. Broil for about 2 minutes until the cheese melts and your bread hasn’t burned.
8. Cut in half and enjoy.

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