Save My daughter walked into the kitchen one Saturday and asked if we could make "something with chicken parm but also grilled cheese." I laughed at first, thinking she was just being silly. But the more I thought about it, the more I realized she was onto something brilliant. That afternoon, we turned two comfort food classics into one ridiculously delicious sandwich, and it's been on repeat ever since.
The first time I served these at a casual dinner with friends, I watched everyone go quiet after the first bite. One friend looked up with cheese stretching from the sandwich to her mouth and just said, "This is dangerous." We all laughed, but she wasn't wrong. It's the kind of dish that makes you want to eat way more than you planned.
Ingredients
- Boneless, skinless chicken breasts: Slicing them horizontally into thin cutlets is key so they cook fast and fit perfectly in the sandwich without overwhelming the bread.
- All purpose flour: This helps the egg stick and gives the breading a solid foundation, don't skip this step or the coating will slide right off.
- Large eggs: Beat them well so the panko adheres evenly and creates that satisfying crunch.
- Panko breadcrumbs: These stay crispier than regular breadcrumbs, even after being tucked into a sandwich with sauce.
- Grated Parmesan cheese: Mixed into the breading, it adds a salty, nutty flavor that makes the chicken taste like classic parm.
- Garlic powder: A little goes a long way in the breading, giving every bite a subtle savory kick.
- Dried Italian herbs: Oregano, basil, thyme, whatever blend you have works beautifully here.
- Salt and black pepper: Season generously because under seasoned chicken is a missed opportunity.
- Vegetable oil: Use enough to shallow fry the chicken so it gets golden and crispy all over.
- Italian bread or sourdough: Sturdy slices hold up to the filling without getting soggy, and they toast up beautifully.
- Unsalted butter: Softened butter spreads easily and browns evenly, giving you that perfect grilled cheese crust.
- Garlic cloves: Fresh minced garlic mixed into the butter makes the bread taste like garlic bread, which is basically the dream.
- Marinara sauce: Warm it up first so it melts the cheese faster and doesn't cool down the sandwich.
- Shredded mozzarella cheese: The star of the show, it melts into gooey, stretchy strands that tie everything together.
- Fresh basil leaves: Optional, but they add a fresh, aromatic note that cuts through all the richness.
Instructions
- Prep the Chicken:
- Slice each chicken breast in half horizontally to create 4 thin cutlets. This ensures they cook quickly and fit neatly into the sandwich without being too thick.
- Set Up Your Breading Station:
- Arrange three shallow bowls with flour in the first, beaten eggs in the second, and a mixture of panko, Parmesan, garlic powder, Italian herbs, salt, and pepper in the third. This assembly line makes breading fast and tidy.
- Coat the Chicken:
- Dredge each cutlet in flour, dip into the egg, then press it into the panko mixture, making sure every inch is coated. The more coverage, the crispier your chicken will be.
- Fry Until Golden:
- Heat about half an inch of vegetable oil in a large skillet over medium heat. Fry the chicken cutlets for 3 to 4 minutes per side until golden brown and cooked through, then drain on paper towels.
- Make the Garlic Butter:
- In a small bowl, mix softened butter with minced garlic and spread it evenly on one side of each bread slice. This is what gives the sandwich that irresistible garlicky crust.
- Assemble the Sandwiches:
- Place 4 slices of bread buttered side down, then layer each with a fried chicken cutlet, a spoonful of warm marinara, mozzarella cheese, and basil if using. Top with the remaining bread slices, buttered side up.
- Grill to Perfection:
- Heat a clean skillet or griddle over medium low heat and grill the sandwiches for 3 to 4 minutes per side, pressing gently with a spatula until the bread is golden and the cheese is melted. Slice and serve hot.
Save One evening, my husband came home late from work, stressed and hungry. I had leftovers from these sandwiches in the fridge, and after one bite, he looked at me and said it was exactly what he needed. It's funny how food can do that, turn a rough day into something a little bit better.
Shortcuts and Swaps
If you're short on time, grab a rotisserie chicken or even store bought breaded chicken tenders and skip the frying altogether. I've done this on hectic weeknights, and honestly, it still tastes amazing. You can also use pre shredded mozzarella to save a few minutes, though freshly shredded melts a bit smoother. Sourdough works just as well as Italian bread, and sometimes I use ciabatta rolls for individual servings.
Serving Suggestions
These sandwiches are rich and filling, so I like to serve them with something light and fresh on the side. A simple arugula salad with lemon and olive oil cuts through the richness beautifully. Crispy potato chips or sweet potato fries are always a hit with kids. If you're feeding a crowd, slice the sandwiches into smaller pieces and serve them as hearty appetizers.
Storage and Reheating
Leftovers can be wrapped in foil and stored in the fridge for up to two days. Reheat them in a skillet over low heat to keep the bread crispy, or pop them in a 350 degree oven for about 10 minutes. The microwave works in a pinch, but the bread will lose some of its crunch.
- Store the fried chicken separately from the bread if you plan to assemble sandwiches later.
- Freeze breaded uncooked chicken cutlets for up to a month and fry them straight from frozen.
- Leftover marinara can be stored in the fridge for up to a week and used for pasta or dipping.
Save This sandwich has become one of those recipes I turn to when I want to feel like I'm treating myself without leaving the house. I hope it brings you as much joy as it's brought my kitchen.
Cooking Questions & Answers
- → Can I use pre-made breaded chicken instead?
Yes, absolutely. Rotisserie or store-bought breaded chicken works perfectly for a quicker version. Simply warm it through and proceed with assembling and grilling the sandwich.
- → What bread works best for this sandwich?
Italian bread and sourdough are both excellent choices. Their sturdy texture holds up well to grilling and the melted cheese without becoming soggy. Thicker slices prevent the sandwich from falling apart.
- → How do I prevent the bread from burning while the cheese melts?
Use medium-low heat and grill for 3-4 minutes per side. Press gently with a spatula to ensure even contact with the griddle. If needed, cover with a lid briefly to trap heat and melt the cheese faster.
- → Can I add vegetables to this sandwich?
Fresh basil is already optional in the recipe. You can also add roasted red peppers, sliced tomatoes, or caramelized onions between layers for extra flavor and texture.
- → How should I store leftovers?
Store cooked chicken and components separately in airtight containers for up to 3 days. Reheat chicken in the oven at 350°F for 10 minutes. Assemble and grill fresh when ready to serve for best texture.
- → What's the best way to heat the marinara sauce?
Warm the sauce gently in a saucepan over low heat or in the microwave for about 1-2 minutes, stirring occasionally. Warm sauce helps the cheese melt evenly throughout the sandwich.