Roasted Chicken Parm Sandwiches | CookOS

Chicken Parm Sandwiches

Name: Roasted Chicken Parm Sandwiches
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 chicken breasts; 1 tbsp olive oil, plus 1 tbsp, separated; 2 oz Parmesan cheese, grated; ⅓ cup panko breadcrumbs; ½ cup marinara sauce, room temperature; 2 oz shredded mozzarella cheese; 2 ciabatta rolls, cut in half; 1 tbsp chopped basil, to serve

Roasted Chicken Parm Sandwiches deliver the classic Italian-American flavors of chicken parmesan without deep frying, using the broiler to cook breaded chicken quickly while keeping it moist and portable on ciabatta rolls.

🌍Italian 🏷️Suvie 🏷️Chicken 🏷️Sandwich 🏷️Chicken parm 🏷️Chicken parmesan Ciabatta

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Total

55 min

Servings

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From Recette Magazine

Ingredients

2 chicken breasts
1 tbsp olive oil, plus 1 tbsp, separated
2 oz Parmesan cheese, grated
⅓ cup panko breadcrumbs
½ cup marinara sauce, room temperature
2 oz shredded mozzarella cheese
2 ciabatta rolls, cut in half
1 tbsp chopped basil, to serve

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Instructions

1
Lay 2 chicken breasts flat on a cutting board, and slice horizontally into 4 thin pieces. Pat chicken dry and season lightly with salt and pepper. In a medium bowl, combine 1 tbsp olive oil, 2 oz grated Parmesan cheese, ⅓ cup panko breadcrumbs, ½ tsp salt, and ½ tsp ground black pepper.
2
Set two roasting racks in two pans and mist with cooking spray. Dredge chicken in the panko mixture until fully coated, pressing firmly on the chicken to adhere, and place on prepared racks. Input settings and cook now. Bottom Zone: Roast at 400°F for 30 minutes. Top Zone: Roast at 400°F for 30 minutes.
3
After the cook, remove chicken and set aside. Place each ciabatta half, cut-side up on a roasting rack in a pan and drizzle with remaining 1 tbsp olive oil. Insert and broil for 5 minutes, or until golden brown.
4
Remove ciabattas and top each bottom half with a dollop of marinara, followed by two chicken breasts. Spread remaining marinara sauce over the chicken breasts followed by 1 oz of mozzarella per sandwich. Transfer sandwiches to a clean, dry pan. Broil sandwiches until cheese is melted, browned, and bubbling, about 8 minutes.
5
Remove pan and top sandwiches with remaining ciabatta halves. Serve.

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Tips & Notes

Pro tips

Position roasting racks in the upper third of the oven so chicken sits close to the broiler element, ensuring even crisping and faster cooking.
Pat chicken breasts dry before breading to help the panko coat adhere and crisp properly during roasting.
Use room-temperature marinara to avoid cooling the melted cheese; warm sauce briefly if needed before assembling.
Don't skip separating the olive oil measurements—one portion coats the chicken, the other goes on the bread for better flavor distribution.

Substitutions

Panko breadcrumbs → Italian-seasoned breadcrumbs (adds herbs; reduce added salt)
Ciabatta rolls → sourdough or focaccia (adjusts texture and flavor profile)
Marinara sauce → pesto mixed with marinara (changes flavor to basil-forward)
Mozzarella cheese → provolone (adds sharper, nuttier taste)

Storage & make-ahead

Store assembled sandwiches wrapped in foil in the refrigerator for up to 2 days; reheat wrapped in foil at 350°F for 10 minutes. Roasted chicken alone keeps refrigerated for 3 days.

Equipment

roasting racks · broiler

Common Questions

Why roast instead of frying chicken parm?

Roasting is faster, uses less oil, and produces a lighter texture while the broiler element crisps the panko coating. It's also easier to manage at home without a deep fryer.

How do you know when the chicken is cooked through?

The internal temperature should reach 165°F (74°C) at the thickest part. Positioning on roasting racks near the broiler element accelerates cooking while browning the coating.