Easy Chicken Parmesan Sandwiches

Make any amount (see notes below)

You can make chicken parmesan sandwiches from scratch using your favorite recipe or one of mine in the similar and related recipes. However, when you have leftover chicken, this is a quick and easy main dish. The sandwiches are lighter and healthier, but every bit as tasty as the traditional made with fried chicken.

Ingredients

• Leftover chicken, thickly sliced
• Homemade or store-bought tomato marinara sauce
• Sliced cheese, such as mozzarella, provolone or asiago (see notes below)
• Freshly grated Parmesan cheese
• Crusty sandwich rolls, such as club or sub rolls

Preheat oven to 350° F. Heat the sauce in the microwave or a small skillet. The chicken can be heated or just at room temperature. Slice the rolls in half lengthwise. If desired, remove a portion of the soft interior. Place on a baking sheet, cut side down, and toast lightly under the broiler, about 3 minutes. If desired, turn and toast the other side.

Spread a little sauce on the bottom halves of the rolls, then top with chicken slices, slightly overlapping each. Top with more sauce, then the sliced cheese. Finally, top with the grated Parmesan. Place under the broiler until the cheese is melted. Top with the remaining rolls and serve immediately.

Notes: Depending on the size of the roll, you will need about 3-ounces chicken and 1/4 cup sauce per sandwich. Mozzarella cheese is the traditional cheese used in chicken parmesan. I often use provolone or asiago, both of which are a sharper cheese, to add more flavor.