Party-Sized Chicken Parmesan Sandwiches Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated Apr. 06, 2021
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Crispy, crusty chicken Parm with extra melted cheese, served party-style. . J. Kenji Lopez-Alt

To make the best chicken Parm sandwich, just start with the best chicken Parmesan. Our version uses a buttermilk brine for extra juiciness and flavor. We take the leftovers and pack them into a full-sized loaf of toasted ciabatta, adding some extra sauce and cheese to keep the bread moist before cutting it up into single serving slices.

This is a chicken Parm sandwich so good it's almost worth making the chicken Parm fresh just for the sandwich.

Why this recipe works:

  • Our chicken parm comes out extra crisp and juicy so we wanted a sturdier bread to stand up to it than the standard hoagie roll. Ciabatta fits the bill.
  • Extra sauce and extra cheese and a bit of time spent under the broiler help the whole sandwich stick together.

Note: You can use our All-Day Red Sauce or our Quick and Easy Red Sauce for this recipe, or a jar of your favorite tomato sauce (we recommend Rao's).

Recipe Details

Party-Sized Chicken Parmesan Sandwiches Recipe

Active 15 mins
Total 15 mins
Serves 6 servings

Ingredients

  • 1 loaf ciabatta

  • 3 tablespoons extra-virgin olive oil

  • 1 cup red sauce (see note)

  • 1 batch Chicken Parmesan, fully cooked

  • 4 ounces shredded mozzarella cheese

Directions

  1. Adjust broiler rack to 8 inches below the heat source and preheat broiler to high. Place ciabatta cut-side-up on a foil-lined rimmed baking sheet and drizzle with olive oil. Place under broiler and cook until well browned and crisp, about 2 minutes. Transfer top bun to a large cutting board. Spread bottom bun with extra sauce and top with chicken cutlets, shingling them so they all fit in a single layer covering the bread (cutlets should already have sauce and some cheese on them). Top with more cheese. Return to broiler and cook until cheese is fully melted and starting to bubble and brown. Remove from oven and immediately close sandwich, pressing down firmly to seal. Let rest for 1 minute. Slice into 6 to 8 single-serving pieces and serve.

This Recipe Appears In

Nutrition Facts (per serving)
685 Calories
23g Fat
89g Carbs
31g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 685
% Daily Value*
Total Fat 23g 29%
Saturated Fat 7g 36%
Cholesterol 55mg 18%
Sodium 1003mg 44%
Total Carbohydrate 89g 32%
Dietary Fiber 6g 21%
Total Sugars 10g
Protein 31g
Vitamin C 7mg 33%
Calcium 377mg 29%
Iron 6mg 31%
Potassium 561mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)