Chopped Chicken Parmesan Sandwich

Slice the sub roll lengthwise, but not all the way through, to open it like a book.

In a small bowl, mix 1 tbsp of melted butter with about half of the minced garlic. Brush this mixture all over the inside of the sub roll.

In a large skillet over medium-high heat, add olive oil and cook the chicken thighs until golden brown and cooked through. Remove the chicken from the pan and set aside.

In the same skillet, add the remaining minced garlic and the red pepper flakes. Sauté for about 30 seconds until fragrant.

Chop the cooked chicken into small, bite-sized pieces.

Add the chopped chicken back to the skillet, along with the chopped parsley and crushed tomatoes. Stir everything together.

Let the mixture simmer until the sauce has thickened and the chicken is very tender.

Turn off the heat and stir in the grated Parmesan and shredded mozzarella cheese until melted and gooey.

Place the garlic-buttered roll face down onto the chicken mixture in the pan, pressing gently to scoop up the filling.

Carefully flip the entire pan over onto a cutting board to transfer the sandwich.

In a separate small pan, melt the remaining 2 tbsp of butter and toast the panko breadcrumbs until golden and crispy.

Spoon the toasted breadcrumbs over the top of the chicken filling.

Serve immediately.