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Garlic Bread Chicken Parm Sandwiches

Garlic bread is the game changer here. Paired with homemade red sauce and crispy chicken, these chicken parm sandwiches take a dinner staple and turn them into a flavor packed sandwich that you don't want to miss.
Prep Time45 minutes
Cook Time55 minutes
Total Time1 hour 50 minutes
Course: dinner
Cuisine: American, Italian
Servings: 6 sandwiches

Ingredients

Chicken Parm

  • 2 lbs chicken breasts about 4-5 large chicken breasts
  • 1 1/2 cups all-purpose flour to start, may need more
  • 2 eggs
  • 1 1/2 cups Panko Seasoned bread crumbs to start, may need more
  • 1 cup Parmesan cheese
  • vegetable oil for frying
  • 24 oz red sauce homemade or store bought (1 jar)
  • 1 8oz bag Mozzarella cheese

Garlic Bread

  • 4-5 cloves of garlic
  • 2 stems of parsley
  • 1 1/2 tbsp butter
  • 2-3 tbsp extra virgin olive oil
  • 1/2 tsp garlic powder to taste
  • 6 ciabatta rolls

Instructions

  • First, cut fat off of chicken breasts and half them. I do not butterfly them here so that the chicken is thick and is not too small for the rolls.
  • Once the chicken is cut, set up the breading station. I typically set out parchment paper, wax paper, or foil. I put the flour on the left, a bowl with the eggs in the top-middle, and the breadcrumbs on the right. When preparing the eggs, put a sprinkle of water in them so they aren't too thick. As for the breadcrumbs, add a tablespoon of parmesan cheese. In terms of the flour, add 1 tbsp of pepper.
  • Preheat oven to 400 degrees F
  • Heat up the oil (the amount is your choice, but I like to add a lot as if I'm deep frying to cook faster) in a cast iron skillet to 325 degrees F. Fry two pieces of chicken at a time. The chicken is thick so it'll take at least 10 minutes, if not longer. Check with a thermometer or cut to the middle with a knife. You can also fry the chicken in a way that you typically like to!
  • As the chicken is frying, set up a wire rack on top of a baking sheet, or put paper towels on a plate, to place the chicken and let the oil drain when done frying.
  • Once the chicken is finished frying, put it in a baking dish.
  • It is time to layer the sauce and cheese. Start by spooning some sauce over each piece of chicken, then sprinkle some parmesan cheese, then mozzarella cheese. I like to repeat this process about two-three times or until I run out of sauce and mozzarella.
  • Once you're done layering, put the chicken in the oven for 10 minutes to let the cheese melt.
  • Meanwhile, prepare the garlic bread.
  • Put halved rolls on cookie sheet.
  • Mince the garlic and parsley.
  • Place the butter, oil, and garlic salt in a microwavable safe bowl. Microwave for at least 45 seconds to a minute or until butter is melted.
  • Add the garlic and parsley to the butter/oil mixture and brush onto the top of rolls and inside of the bottoms.
  • Once chicken is done, turn on broiler and broil the rolls for about 2-3 minutes or until toasted. Be careful here, as you can easily burn the rolls (like I did lol)
  • Once the rolls are done, put the chicken on, add extra sauce if you want, and enjoy!