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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
These chicken parm sandwiches are a household favorite, perfect for any occasion, especially birthdays! Thinly pounded chicken breasts are seasoned and breaded with panko, shallow fried to crispy golden perfection, and layered on ciabatta rolls with marinara, mozzarella, and pesto. The sandwiches are baked until the bread is toasted and the cheese is melted, then topped with fresh arugula, roasted red peppers, and a drizzle of balsamic glaze for a burst of flavor and texture.
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Preheat oven to 400°F.
Season both sides of chicken with salt and pepper and bread with panko.
Heat avocado oil in a large sauté pan on medium-high heat and shallow fry chicken until crispy golden brown.
Spread pesto on one half of each ciabatta roll.
Place chicken on the other half of each ciabatta roll and top with marinara and mozzarella.
Bake sandwiches until bread is toasted and cheese is melted.
Toss arugula with olive oil and salt.
Top sandwiches with arugula, roasted red peppers, and balsamic glaze.
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Use thinly pounded chicken breasts for even cooking and a tender texture.
Shallow fry the chicken in batches to avoid overcrowding the pan and ensure even crispiness.
Customize the toppings with your favorite greens or cheeses.
Can I use a different type of bread?
Yes, you can substitute ciabatta rolls with other sturdy bread like baguettes or sandwich rolls.
What can I use instead of panko?
You can use regular breadcrumbs or crushed crackers as an alternative to panko.
Can I make this sandwich ahead of time?
It's best to assemble and bake the sandwiches fresh, but you can prepare the chicken and toppings in advance.
How do I store leftovers?
Store leftover chicken and toppings separately in airtight containers in the refrigerator for up to 2 days.
Can I use store-bought marinara and pesto?
Absolutely! Store-bought marinara and pesto work perfectly for this recipe.
