Light and Easy Chicken Parmesan Sandwiches
Make any amount desired
You can make chicken parmesan sandwiches from scratch using your favorite recipe or one of mine in the similar and related recipes links but, when you have leftover chicken, this is a quick and easy main dish. The sandwiches are lighter, healthier and every bit as tasty as the traditional made with fried chicken.
- Leftover chicken, thickly sliced
- Homemade or store-bought tomato marinara sauce
- Sliced cheese, such as mozzarella, provolone or asiago
- Freshly grated Parmesan cheese
- Crusty sandwich rolls, such as club or sub
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. (Depending on the size of the roll, you will need about 3 ounces chicken and 1/4 cup sauce per sandwich.) Slice the rolls in half lengthwise. If desired, remove a portion of the soft interior. Place on a baking sheet, crust side down, and toast lightly under the broiler, about 3 minutes. Spread a little sauce on the bottom halves, then top with chicken slices, slightly overlapping each. Top with more sauce, then the sliced cheese. (Mozzarella cheese is more traditional and a milder flavor. I often use provolone, which is sharper, for a flavor boost.) Finally, top with the grated Parmesan. Place under the broiler until the cheese is melted. Top with the remaining rolls and serve immediately.