Description
These Chicken Parmesan Sandwiches are a delicious twist on the classic Italian dish, featuring breaded and baked chicken breasts topped with melted mozzarella and savory pasta sauce, all layered inside crispy ciabatta buns spread with a flavorful pesto mayonnaise. Perfect for a satisfying dinner or a hearty lunch in just 45 minutes.
Ingredients
Scale
Chicken and Breading
- 4 boneless, skinless chicken breasts (thin cut)
- 1 cup panko breadcrumbs
- 1/2 cup Parmesan cheese, grated
- 1/3 cup all-purpose flour
- 2 eggs, whisked
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
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
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil, then spray it with nonstick spray to ensure the chicken does not stick while baking.
- Set Up Breading Station: Prepare three shallow dishes. In dish one, whisk the eggs. In dish two, mix the flour with salt, pepper, and garlic powder. In dish three, combine the panko breadcrumbs with the grated Parmesan cheese. This setup will help you bread the chicken efficiently.
- Bread the Chicken: Dip each thin-cut chicken breast first into the egg mixture, then coat it thoroughly with the seasoned flour mixture, and finally press it firmly into the panko-Parmesan breadcrumb mixture. Arrange the breaded chicken on the prepared baking sheet, ensuring they are spaced evenly.
- Bake the Chicken: Place the baking sheet in the preheated oven and bake the chicken breasts for 20 minutes. After 20 minutes, remove the baking sheet and spoon pasta sauce evenly over each piece of chicken, then sprinkle the shredded mozzarella cheese on top.
- Finish Baking: Return the baking sheet to the oven and bake for an additional 10 minutes, or until the mozzarella cheese is melted and bubbly, and the chicken is fully cooked through.
- Prepare Pesto Mayo: While the chicken bakes, combine the pesto sauce and mayonnaise in a small bowl and mix until smooth and well incorporated.
- Assemble the Sandwiches: Spread the pesto mayo generously on the bottom half of each ciabatta bun. Add extra pasta sauce on the top half. Place a baked chicken breast on the bottom bun, then top with the other half of the bun.
- Serve: Garnish with chopped fresh parsley or basil if desired, and serve immediately while warm and melty for the best flavor experience.
Notes
- For best results, use thin-cut chicken breasts to ensure they cook fully and evenly within the bake time.
- You can swap ciabatta buns with other crusty sandwich rolls of your choice.
- Feel free to add sautéed vegetables or fresh lettuce for added crunch and nutrition.
- If you prefer a crispier crust, broil the chicken for 1–2 minutes at the end, watching closely to prevent burning.
- Leftover chicken makes great sandwiches the next day and can be reheated in the oven or microwave.
