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- 4 slices of thick sandwich bread (sourdough, Italian, or white)
- 1 cup cooked chicken Parmesan, chopped or sliced thin (see options below)
- 1/2 cup marinara sauce (plus extra for dipping)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tbsp butter, softened
- Optional: fresh basil leaves or a pinch of Italian seasoning
🍗 Chicken Options:
- Leftover chicken Parmesan – best if already breaded and baked/fried
- Breaded chicken tenders or cutlets – store-bought or homemade
- Grilled or rotisserie chicken – not traditional but still tasty
⏱️ Prep & Cook Time:
- Prep: 5–10 minutes
- Cook: 6–8 minutes
- Total: 15–20 minutes
🧰 Equipment:
- Non-stick skillet or griddle
- Spatula
- Knife & cutting board
👩🍳 Instructions:
- Prep Bread:
- Butter one side of each slice of bread.
- Assemble Sandwiches:
- Lay two slices, butter-side down, on a cutting board.
- Layer in order:
- Sprinkle mozzarella
- Add chopped/sliced chicken Parmesan
- Spoon marinara sauce over chicken
- Sprinkle Parmesan cheese
- Add a bit more mozzarella for extra melt
- (Optional) Add fresh basil or a pinch of Italian seasoning
- Top with remaining bread slices, butter-side up
- Grill:
- Heat skillet over medium heat.
- Grill sandwiches for 3–4 minutes per side, pressing gently with a spatula, until golden brown and the cheese is fully melted.
- Serve:
- Slice in half and serve hot with extra marinara on the side for dipping.
🍽️ Nutrition Facts (per sandwich, approx.):
- Calories: 650–750
- Protein: 40g
- Fat: 35g
- Carbs: 45g
- Sodium: 1000mg+ (depends on ingredients used)
💡 Tips:
- Use low-moisture mozzarella to avoid a soggy sandwich.
- Add a pinch of red pepper flakes for heat.
- You can also use a panini press for even crispier results.
- Use Texas toast or ciabatta for a hearty, diner-style version.
🔄 Variations:
- Spicy version: Use spicy marinara or pepper jack cheese.
- Meatless version: Use eggplant Parmesan instead of chicken.
- Mini sliders: Use small rolls for party-size bites.
