Crispy Chicken Parmesan Sandwich with Melted Mozzarella

These Chicken Parmesan Sandwiches make a simple, satisfying dinner. Crisp panko-coated chicken breasts are fried until golden, layered onto a split loaf of garlic-toasted French bread, piled with provolone, mozzarella and Parmesan, spooned with marinara, and baked briefly until everything is melty and irresistible.

Chicken Parmesan Sandwich

Taking a classic Chicken Parmesan and turning it into a hearty sub is one of the easiest ways to make weeknight dinner feel special. Panko-breaded chicken gets a crisp exterior and tender interior that pairs perfectly with toasted garlic bread and plenty of cheese.

To build the sandwich: split a loaf of French bread lengthwise, spread with garlic butter and toast until lightly browned. Layer provolone on the bottom half, add the cooked panko chicken breasts, top with mozzarella and shredded Parmesan, spoon warm marinara over everything, and bake briefly until the cheeses are melted and bubbling. Add the top half of the bread and slice into generous portions.

If you prefer to skip frying at home, look for high-quality uncooked panko-breaded chicken breasts at grocery stores—these bake up very well and still deliver a great texture.

What is panko and why use it?

Panko breadcrumbs are a Japanese-style breadcrumb that is lighter and flakier than traditional crumbs. The texture produces a crispier, airier crust that absorbs less oil, which makes it ideal for breading chicken, fish, and vegetables.

Besides frying, panko is great as a crunchy topping for casseroles, as a binder in meatballs or patties, or sprinkled over baked dishes for added texture. It has become widely available at most grocery stores and is a simple way to upgrade many recipes.

Some ideas that use panko: Crispy Panko Fish Sandwich, Panko Fried Onion Rings, and Panko Breaded Chicken.

More delicious CHICKEN RECIPES here!

What marinara should I use?

Use your favorite store-bought marinara for convenience, or make a large batch of homemade marinara to keep on hand. A batch of homemade sauce freezes well and can be used for many meals—pasta, baked dishes, and sandwiches like this one. If you make a big pot of sauce to pair with this sandwich, you’ll have ready-to-use leftovers for easy dinners later in the week.

What to serve with these sandwiches

Because this is an Italian-inspired sandwich, crisp salads work particularly well: a classic Caesar or a pasta-based Caesar salad both complement the rich, cheesy sandwich. Roasted vegetables, a simple green salad, or a side of pasta tossed with a little olive oil and herbs are other great options.

Planning ahead helps: if you make a large batch of marinara and a pot of pasta one night, you’ll be halfway to another quick meal later in the week. Meal planning and involving family members in dinner prep makes busy evenings run more smoothly and keeps complaints about “what’s for dinner” to a minimum. This sandwich is kid-friendly and broadly appealing—warm, toasty, and filling, it’s sure to become a regular on the menu.

Yield: 8 servings

Chicken Parmesan Sandwich

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients

• 1 loaf French bread
• ½ cup garlic butter
• 4 slices provolone cheese
• 5 panko-breaded chicken breasts, cooked
• 1 ½ cups shredded mozzarella
• 1 cup shredded Parmesan cheese
• 2 cups marinara sauce

Instructions

1. Preheat the broiler.
2. Spread garlic butter on both halves of the French bread. Place the bread on a baking sheet and broil until golden brown—watch closely to avoid burning. Lower the oven temperature to 375°F (190°C) for baking.
3. Set aside the top half of the bread. On the bottom half, layer the provolone slices, then place the cooked panko chicken breasts on top. Sprinkle with mozzarella and Parmesan.
4. Spoon the marinara sauce over the chicken and cheese. Bake for 5–7 minutes, or until the cheeses are melted and bubbly.
5. Remove from the oven, place the top half of the bread on the sandwich, slice into portions, and serve warm.

Nutrition (per serving)

Calories: 514 • Total Fat: 25g • Saturated Fat: 14g • Unsaturated Fat: 9g • Trans Fat: 0g • Cholesterol: 64mg • Sodium: 1328mg • Carbohydrates: 49g • Fiber: 3g • Sugar: 7g • Protein: 22g

Nutrition data is an estimate. If you require precise values for medical reasons, consult a trusted source.