LIGHT AND EASY CHICKEN PARMESAN SANDWICH

MAKE AMOUNT DESIRED

It is obvious that you can make a Chicken Parmesan Sandwich from scratch, using your favorite recipe, or one of mine (Chicken Parmesan or Light and Easy Chicken Parmesan). However, this is so quick and even easier when you have leftover white or dark meat chicken from a roast, stew or sauté. Staying away from fried chicken keeps it light, but fried is very good as well.

INGREDIENTS

Leftover chicken, thickly sliced

Homemade or store-bought tomato 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 may be heated or just 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 in the oven, 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 mozzarella, provolone or asiago. (Obviously, mozzarella is more traditional and a milder flavor. I often use provolone, which is sharper, for a flavor boost.) Finally, top with the grated Parmesan. If desired, place the bottom halves under the broiler to help melt the cheese. Top with the remaining roll halves and serve immediately.

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