Chicken Parmesan Sandwich

Jump to Recipe·Print Recipe

Is there anything more delicious than a really great sandwich? As listeners to my Desert Island Dishes podcast know, I love sandwiches and, over the years, like to think I have become quite the connoisseur after interviewing hundreds of guests about their favourite sandwich fillings. I think this Chicken Parmesan Sandwich is up there with the very best… imagine crispy chicken, rich homemade tomato sauce, melted mozzarella and garlicky pesto mayonnaise all loaded up in a soft, lightly toasted, brioche bun. Yum!

I will concede that this sandwich isn’t a ‘quick bite to eat’ type of sandwich and could be accused of verging on ‘burger with all the toppings’ territory. Of course it isn’t really a burger, but I hope you see what I mean. It is a meal when you want something unapologetically indulgent and delicious. When you have time to pop the music on and relax in the kitchen with a refreshing drink in hand. I love these kinds of recipes; they aren’t too fussy, difficult or meticulous, they just require a bit of time. I promise you, it will be worth it…

Why you'll love this Chicken Parmesan Sandwich

It is so unbelievably delicious you will wonder why you can't eat this every single day.
The combination of crispy chicken, rich homemade tomato sauce, melted mozzarella is a classic and putting it between a bun just makes sense in our eyes!
It's great for a crowd as you can make a big batch of chicken and fry it, then everyone can load up their buns.
The pesto mayonnaise might sound a bit unusual, but it is packed full of flavour and works so well in this Chicken Parmesan Sandwich.

You will need the following ingredients:

Fresh pesto - either homemade or shop-bought. If using the latter, I encourage you to buy the pot in the chilled section, it is a world away from the jarred version.
Mayonnaise - you can make your own if you wish, but shop bought is fine in this recipe. It is delicious when mixed with the fresh pesto and works equally well as a dip for crisps.
Chicken breasts - I like to use outdoor reared free-range chicken breasts. It is really important to bash them very thin with the rolling pin before coating.
Plain flour - this helps the egg mixture stick to the chicken. I like to season it with salt and pepper, you could also add a pinch of dried herbs (e.g. dried oregano, thyme, basil is mixed herbs).
Eggs - use free-range large eggs stamped with the British Lion mark if you can.
Panko breadcrumbs - these go gloriously golden and crispy when deep fried. You can use regular breadcrumbs if that is what you have to hand.
Vegetable oil - a flavourless oil works well for frying, you could use sunflower oil instead, if wished.
Mozzarella - I love the way this goes gloriously gooey under the grill. You could use mozzarella pearls, provolone or burrata instead, or experiment with different cheeses (you want one that melts well).
Parmesan - a generous grating of fresh Parmesan adds a delicious umami flavour, Pecorino would also work well.
Brioche buns - made with an enriched dough (using eggs and butter), not only do brioche buns look that bit more special, they also have a beautifully soft texture and delicious flavour.

For the tomato sauce

Olive oil - a good quality olive oil adds a lovely flavour to the tomatoes… opt for an Italian variety to complement the other ingredients.
Red onion - this has a slightly milder flavour than white onion, but you can use whichever you prefer.
Salt - I recommend Maldon Salt for the best flavour. I am tempted to try this with some of their flavoured options too…
Black pepper - freshly ground black pepper adds a hint of warmth. You could add a pinch of dried chilli flakes for a spicier flavour profile.
Garlic cloves - you don’t need much garlic in the tomato sauce as I have added pesto to the mayonnaise. You could use more if you prefer it stronger, or substitute for garlic granules if you have run out of fresh.
Chopped tomatoes - I always have a tin in my larder as they are so versatile. Mutti are my favourite but they are expensive so you can also use whatever you normally buy.
Balsamic vinegar - this adds a subtle tang. You will only need a small splash but you can leave it out if you aren’t keen. I quite fancy trying it with this Oak Smoked Tomato Balsamic Vinegar which sounds incredible!
Fresh basil - adding the stalks to the tomato sauce adds a lovely basil flavour and helps reduce food waste. The basil leaves look beautiful as a garnish on top of the crispy chicken too.

Substitutions and Variations

Brioche Buns: You could swap for plain baps or sesame seed buns if you prefer - or extend the Italian theme and opt for sliced focaccia or ciabatta rolls.

Mozzarella: You could use mozzarella pearls, provolone or burrata instead, or experiment with different cheeses but you want one that melts well like gruyere. If using burrata, I wouldn't necessarily put it under the grill as it's already soft and oozey without heat.

Panko breadcrumbs: If you have homemade breadcrumbs or can’t get hold of panko breadcrumbs, use regular breadcrumbs. They will still make a delicious coating - it just won’t be quite as crispy.

Here's how to make this Chicken Parmesan Sandwich

Here's a step by step guide on how to prepare the chicken breast, but you can find the full recipe below for detailed instructions on the rest of the recipe.

ONE: Holding the chicken breast on the board, use a knife to slice horizontally into the chicken breast but don't slice all the way through. Once sliced, unfold it to reveal a butterflied chicken breast that will be sort of in the shape of a heart.

TWO: Cover the butterflied chicken breast with parchment paper and use a mallet to pound it out to an even thickness, around 1-2cm thick. If you don't have a mallet, use a wine bottle or a heavy rolling pin.

THREE: Tip the flour into a shallow dish or plate, season well, and dredge the chicken breast in flour, until covered on both sides.

FOUR: Crack the eggs into a bowl, season well and whisk together. Dip the chicken breast into the egg on both sides.

FIVE: Tip the panko breadcrumbs into a shallow dish or plate, season well, and cover the chicken breast in breadcrumbs, until covered on both sides, really making sure to pack it on.

SIX: Fry the breaded chicken breast in a generous amount of oil for 5 minutes a side until golden. Make sure to spoon the oil over the chicken as it's frying to ensure even golden colour.

Cooking Tips

How to make homemade pesto: pesto literally translates as ‘to pound’ in Italian so, strictly, can be made of any mixture of herbs pound into a paste. However, the most famous kind of pesto is ‘Pesto alla Genovese’ which is made with fresh basil, garlic, pine nuts, good-quality extra virgin olive oil, Parmesan and, sometimes, a little lemon. Basically a delicious homemade basil pesto.

Getting ahead: If you want to prep ahead, you can make the tomato sauce ahead, pour into a tupperware and leave to cool before covering and chilling for up to 5 days or popping in the freezer (defrosting before use). I recommend gently warming though to make it easier to spread on the chicken. You can also mix the pesto mayo a day in advance and store in airtight container/jar in the fridge.

Frequently Asked Questions

What are panko breadcrumbs?

Panko breadcrumbs are Japanese-style breadcrumbs made from white bread that has been blitzed into crumbs and dried (meaning they absorb less oil than traditional breadcrumbs and produce lighter, crunchier results). They are typically used in Japanese dishes like Tonkatsu and Katsu Chicken, but are equally delicious on a Chicken Kyiv or Schnitzel. They are my go-to when I want to add a bit of crunch, such as in my Crispy Chicken with Tomatoes, Basil and Cannellini Beans or my Four Cheese Macaroni Cheese with Panko Breadcrumbs.

What is the difference between Parmesan and Pecorino?

Although Parmesan and Pecorino are very similar, there are slight differences. Pecorino is made from sheep’s milk and has a salty, sharp flavour. In contrast, Parmesan is made from cow’s milk and has a sweeter, nuttier flavour. Pecorino tends to have a softer, creamier texture whilst Parmesan, which is aged for longer, is harder and drier.

What can I make with leftover tomato sauce?

You will have some tomato sauce leftover which is the perfect excuse to make this Chicken Parmesan Sandwich again! Joking aside, it is delicious stirred through pasta for a simple supper or as a pizza topping for my Margherita Pizza Flatbread.

Can I bake the chicken instead of frying?

Yes - although it will take slightly longer. First, fry your panko breadcrumbs in a little oil until crisp and golden, then leave to cool (don’t skip this step or else they won’t be as crispy). Continue with the pané (flour, egg, breadcrumbs) as in the recipe, then bake at 200C Fan for 10-12 minutes until starting to crisp before turning over and cooking for a further 10 minutes - or until the chicken is golden, crispy and cooked through.

More FAQs

What do I serve with this Chicken Parmesan Sandwich?

This is a substantial sandwich so doesn’t really need anything on the side. You could serve with a simple cherry tomato salad or, if you are really hungry, a handful of crisps or chips.

Do I have to serve this as a sandwich?

Not at all. You can also serve this like you would a classic Chicken Parmigiana with pasta or potatoes and seasonal vegetables or salad.

Other recipes you may enjoy:

Sandwiches are my favourite, and something I frequently talk about on my podcast. For a few more recipes, try my Ultimate Steak Sandwich. It's delicious, full of flavour and levelled up from your average steak sandwich as it also has CHIPS in it! Otherwise, my
Chicken Caesar Sandwich is a great one and on trend right now with all the viral chicken caesar wrap recipes. I love the combination in this Goat’s Cheese, Apricot Jam & Ham Sandwich: it's sweet, salty and tangy. The homemade apricot jam levels it up. Then for some classic options, you can't go wrong with Prosciutto, Tomato, Mozzarella Sandwich, exactly as it says on the tin, or my Mortadella, Burrata and Pesto Sandwich, which is one I go back to frequently! If you love chicken parm, my Chicken Parm Pasta is also one to try, of course!

Stanley Tucci's Favourite Sandwich

Made this recipe and loved it?

I would love love LOVE if you could leave a review in the comments… I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!