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I think this Chicken Parmesan Sandwich is up there with the very best sandwiches you can make. Imagine crispy chicken, rich homemade tomato sauce, melted mozzarella and garlicky pesto mayonnaise all loaded up in a soft, lightly toasted, brioche bun. It really is so good.
Table of Contents
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…(but if you do want something a little quicker, my classic Chicken Mayo Sandwich is my go-to).
Why you’ll love this recipe
- 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, and melted mozzarella is a classic for a reason.
- 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 is packed full of flavor and works so well in this Chicken Parmesan Sandwich.
Ingredients
- Fresh pesto – Either homemade or store-bought, ideally from the chilled section.
- Mayonnaise – You can make your own if you wish, but store-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 – It is really important to bash them very thin with the rolling pin before coating them.
- Parmesan – a generous grating of fresh Parmesan adds a delicious umami flavor; Pecorino would also work well.
- Tomato sauce – A quick tomato sauce made with onion, garlic, and canned tomatoes. You could use a shop-bought jarred sauce; just choose one with a high percentage of tomatoes and little sugar. They taste the best.
Substitutions and variations
Brioche Buns: You could swap for plain baps or sesame seed buns if you prefer. Or opt for sliced focaccia or ciabatta rolls.
Mozzarella: 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 broiler, 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.
How to make this chicken Parmesan sandwich
Here’s a quick visual guide — the full recipe with exact measurements is below.
ONE: Start by making the tomato sauce. Heat a generous drizzle of olive oil to a medium-sized non-stick saucepan placed over a medium heat and add the onion. Season well and sauté for about 10 minutes, stirring occasionally, until softened.
TWO: Add the garlic and cook for 30 seconds, then add the chopped tomatoes, balsamic vinegar, and basil. Bring to a simmer, reduce the heat, and cook for about 15 minutes – or until reduced. Season with salt and pepper to taste.
THREE: 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.
FOUR: Cover the butterflied chicken breast with parchment paper and use a mallet to pound it out to an even thickness, about 3/8-3/4 inch (1-2 cm) thick. If you don’t have a mallet, use a wine bottle or a heavy rolling pin.
FIVE: Tip the flour into a shallow dish or plate, season well, and dredge the chicken breast in flour, until covered on both sides.
SIX: Crack the eggs into a bowl, season well and whisk together. Dip the chicken breast into the egg on both sides.
SEVEN: 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.
EIGHT: 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 color.
NINE: Place the chicken breasts onto a baking sheet, top with a spoonful of tomato sauce, a few slices of mozzarella, and some grated Parmesan. Pop it under the broiler for a couple of minutes – or until the mozzarella is melted, gooey, and gorgeous.
TEN: Meanwhile, mix the fresh pesto with the mayonnaise and toast the brioche buns. To assemble, spread a spoonful of tomato sauce over the bottom of each toasted bun. Top with the chicken and a few basil leaves. Add 1 tbsp of the pesto mayonnaise on the top. Top with the remaining half of the bun and enjoy!
Tips from Margie’s kitchen
- How to make homemade pesto: 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. My recipe for homemade basil pesto has all the information you need.
- Mozzarella: Ideally, use a fresh ball of mozzarella and tear it yourself, or you can use a block of low-moisture mozzarella and grate it. Don’t use the pre-grated mozzarella (ideally), as it doesn’t melt as well and doesn’t turn as gooey.
- Serve immediately: You will want to serve this sandwich immediately so that the sauce doesn’t sog the bread completely. See the tips below if you want to get ahead in other ways.
Frequently asked questions
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 Four Cheese Macaroni Cheese with Panko Breadcrumbs.
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. It would also be great with my Roasted Red Bell Pepper Sauce.
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 392°F (200°C/180°C 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.
This is a substantial sandwich, so it doesn’t really need anything on the side. You could serve with a simple cherry tomato salad or a handful of crisps or chips.
Not at all. You can also serve this like you would a classic Chicken Parmigiana with pasta or potatoes and seasonal vegetables or salad.
If you anticipate leftovers, don’t assemble the sandwiches or stack the chicken with sauce and mozzarella. Keep all the components separate. Leftover chicken can be kept in an airtight container and placed in the fridge for up to 2 days. Leftover pesto mayo and tomato sauce last 4 days in airtight containers.
Other recipes you may enjoy
If you liked this Chicken Parmesan Sandwich, try my Ultimate Steak Sandwich, Chicken Caesar Sandwich, or Goat’s Cheese, Apricot Jam, and Ham Sandwich. My Prosciutto, Tomato, Mozzarella Sandwich, Grilled Peach, and Burrata Ciabatta or Mortadella, Burrata, and Pesto Sandwich are classics! If you love chicken Parm, my Chicken Parm Pasta is also one to try, of course!
If you tried this Chicken Parm Sandwich or any other recipe on the site, please do leave a comment and let us know how it went!
Chicken Parmesan Sandwich
Ingredients
- Drizzle olive oil
- 1 medium red onion, finely chopped
- Salt and freshly ground black pepper, to taste
- 2 garlic cloves, crushed
- 14.5 oz can chopped tomato
- 1 tsp balsamic vinegar
- Handful of fresh basil, stalks and leaves separated (don’t throw away the stalks!)
- 1 heaped tbsp fresh pesto
- 2 tbsp mayonnaise
- 2 chicken breasts
- 2.75 oz all-purpose flour (plain flour), about 2/3 cup
- 2 large eggs, beaten
- 4.25 oz panko breadcrumbs, about 2 1/3 cups
- Vegetable oil, for frying
- 4.5 oz mozzarella ball, drained and sliced
- 3.5 oz Parmesan, grated
- 2 brioche buns, halved
Instructions
- Heat a generous drizzle of olive oil in a medium-sized non-stick saucepan placed over a medium heat and add the onion. Season well and sauté for about 10 minutes, stirring occasionally, until softened.
- Add the garlic and cook for 30 seconds, then add the chopped tomatoes, balsamic vinegar, and basil stalks. Bring to a simmer, reduce the heat, and cook for about 15 minutes – or until reduced. Season with salt and pepper to taste.
- Meanwhile, prepare the chicken: Butterfly each breast, then cover with plastic wrap and bash with a rolling pin to flatten out.
- Place the flour, beaten eggs, and panko breadcrumbs in 3 separate shallow bowls. Season the flour with salt and pepper.
- For the next step, I recommend that you keep one hand for the dry coatings (flour and breadcrumbs) and one hand for the wet (beaten egg).
- Place the chicken in the flour and turn to coat. Then place in the beaten egg and coat on both sides. Finally, place in the breadcrumbs and gently press all over to ensure the breadcrumbs stick to it. Repeat with the second chicken breast.
- Preheat the broiler to 392°F (200°C).
- Heat a generous drizzle of vegetable oil in a medium-sized non-stick frying pan and fry the chicken breasts for about 5 minutes on each side – or until golden and cooked through (make sure to check there is no pink/red in the center).
- Place the chicken breasts onto a baking sheet, top with a spoonful of tomato sauce, a few slices of mozzarella, and some grated Parmesan.
- Pop it under the broiler for a couple of minutes – or until the mozzarella is melted, gooey and gorgeous.
- Meanwhile, mix the fresh pesto with the mayonnaise and toast the brioche buns.
- To assemble, spread a spoonful of tomato sauce over the bottom of each toasted bun. Top with the chicken and a few basil leaves. Add a tbsp of the pesto mayonnaise on the top. Top with the remaining half of the bun and enjoy!
Notes
Make-ahead and storage
To store: If you anticipate leftovers, don’t assemble the sandwiches or stack the chicken with sauce and mozzarella. Keep all the components separate. Leftover chicken can be kept in an airtight container and placed in the fridge for up to 2 days. Leftover pesto mayo and tomato sauce last 4 days in airtight containers. To reheat: Leftover chicken can be reheated in the air fryer at 355°F (180°C) for 5-10 minutes until piping hot all the way through. The time will depend on the size and thickness of your chicken. Otherwise, in the oven at 392°F (200°C/180°C fan) for closer to 10-15 minutes. You may need to cover in foil to stop the mozzarella on top from burning (ideally you won’t have put the mozzarella on yet, but in case you have). Tomato sauce can be reheated in the microwave for 1-2 mins or on the stove in a saucepan over medium heat, until bubbling and hot. To freeze: You can freeze tomato sauce in an airtight container for up to 3 months. You can also freeze the chicken. Bread and fry according to the recipe and then cool. Transfer to an airtight container, with greaseproof paper between each layer to avoid sticking together. Freeze for up to 3 months. Thaw overnight in the fridge. Then reheat at 392°F (200°C/180°C fan) in the oven for 20 minutes, or in an air fryer for 10-15 minutes. Make ahead: You can make the tomato sauce ahead of time, up to 4 days in advance, and store it in the fridge. The chicken is best freshly fried, but you can bread the chicken a day ahead and keep well covered in the fridge. Remove from the fridge 20-30 minutes before frying. You can also mix the pesto mayo a day in advance in an airtight container in the fridge.More quick tips
Tomato sauce: This recipe will make excess tomato sauce, but it freezes beautifully and is delicious tossed through pasta for an easy weeknight supper. You could use a store-bought jarred sauce – just choose one with a high percentage of tomatoes and little sugar. They taste the best. Baking instead of frying: 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 392°F (200°C/180°C 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. Serve immediately: You will want to serve this sandwich immediately so that the sauce doesn’t sog the bread completely. See the tips below if you want to get ahead in other ways.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My family loves chicken parm, but I’ve never thought to build it into a sandwich. While it takes a few steps, it’s fun to make and absolutely delicious!