This Chicken Parm Sandwich is a delightful twist on the classic Italian-American dish. This sandwich, featuring a crispy, golden-brown chicken breast between slices of toasted ciabatta bread, is layered with rich marinara sauce, melted cheese, and a hint of fresh basil.
Perfect for a satisfying lunch or a casual dinner, this sandwich brings a gourmet touch to your table in just a few simple steps.
Whether you’re a fan of hearty Italian cuisine or just love a good sandwich, this Chicken Parm creation is sure to impress with its perfect blend of flavors and textures.
Step by Step Video Instructions
- Ciabatta Bread: Provides a sturdy base with a delightful contrast of a crispy crust and soft interior.
- Pepperoni: A peppery addition to the sandwich, adding depth to the sandwich.
- Marinara Sauce: Homemade or high-quality store-bought sauce both work well.
- Cheese: A mix of mozzarella for its meltability and parmesan for a sharp, salty bite enriches the sandwich. Grated cheese melts more evenly.
- Chicken Breast: Butterflying the breast ensures even cooking and a perfect fit for the sandwich.
- Breadcrumbs: These create the essential crispy exterior of the chicken. Panko breadcrumbs can be used for an extra crunch.
- Egg and Milk: These ingredients work together to help the breadcrumbs adhere to the chicken, creating a well-sealed coating.
- All-Purpose Flour: Coating the chicken in flour before the egg wash ensures better adherence of the breadcrumbs.
- Salt and Pepper: Simple seasonings that enhance the fried chickens flavor.
- Oil for Deep Frying: Use a neutral with a high smoke point like canola or vegetable oil for deep frying.
- Fresh Basil Leaves: Provide a burst of freshness and a herbal note that complements the rich flavors of the sandwich.
Oil Temperature: Maintain the right temperature for deep frying (around 350°F or 175°C) to ensure the chicken cooks evenly without absorbing too much oil.
Ciabatta Toasting: Toast the ciabatta bread until just golden for the best texture. It should be crispy on the outside while still soft inside to complement the tender chicken.
Chicken Thickness: Butterfly the chicken breast to an even thickness. This ensures the chicken cooks evenly and fits well within the sandwich.
Draining Fried Chicken: After frying, let the chicken rest on a wire rack instead of paper towels. This prevents steaming and keeps the coating crispy.
Storage and Leftovers
If you find yourself with half a Chicken Parm Sandwich leftover, while it’s always best served fresh, you can still store it for later consumption with the right steps. First, let the remaining sandwich cool to room temperature. Once cooled, wrap it tightly in aluminum foil or place it inside an airtight container. This helps to retain some of the sandwich’s original texture and flavor.
When you’re ready to enjoy the leftover sandwich, reheat it in an oven or toaster oven at 350°F (175°C) for about 5-10 minutes. Microwave reheating is not recommended as it can make the bread soggy and the chicken breading lose its crunch.
More Recipes You May Like:
- Chicken and Bacon Sandwich
- Choripan Sandwich
- Osso Bucco Sandwich
- Junglee Chicken Sandwich
- My Mom’s Cheese Toastie
Chicken Parm Sandwich
- 1 Ciabatta bread sliced in half
- 6 slices Pepperoni
- 3 tsp Marinara sauce
- 40 g Cheese grated
- 1 Chicken Breast butterflied
- 20 g Breadcrumbs
- 1 Egg
- 1 tsp Milk
- 15 g All-Purpose Flour
- Salt and Pepper to taste
- Oil for deep frying
- Fresh basil leaves
- Preheat your oven to 390°F (200°C).
- On each slice of ciabatta bread, spread the marinara sauce evenly. Sprinkle cheese over both halves of the bread. Place the prepared bread in the oven and bake for about 12 minutes, until the cheese has melted and the bread is toasted.
- While the bread is baking, heat oil in a pot for deep frying.
- Season the chicken breast with salt and pepper. Set it aside.
- In a small bowl, beat the egg with milk.
- Pour flour into a shallow dish. In another dish, place the breadcrumbs.
- First, coat the chicken in flour, shaking off any excess.
- Dip the floured chicken into the egg mixture, ensuring it’s well coated.
- Finally, coat the chicken in breadcrumbs, pressing gently so the crumbs adhere.
- Carefully deep fry the chicken breast for 2-3 minutes, or until it’s fully cooked and golden brown. Remove the chicken from the oil and let it drain on a wire rack.
- To assemble the sandwich, place the fried chicken on one slice of the toasted ciabatta. Add a teaspoon of marinara sauce and a few fresh basil leaves on top of the chicken.
- Cover with the other slice of toasted bread. Slice the sandwich in half and serve immediately.