Grilled Chicken Parmesan Sandwich Recipes

Steps:

• Core and halve tomatoes. Slip some garlic into each half, then toss with olive oil, red pepper flakes, and oregano and season with salt and pepper. Brush rolls with olive oil. Grill rolls until toasted and tomatoes until tender. Season chicken and grill one side; flip, then top with Parmesan and mozzarella. Grill until chicken is cooked through and cheese is melted. Make sandwiches with rolls, chicken, and tomatoes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place chicken patties on a baking sheet.
• Bake in the preheated oven until cooked through and crispy, about 20 minutes. Cut chicken patties in half lengthwise.
• Spread garlic butter onto 1 side of each bread slice.
• Mix marinara sauce, basil, and garlic salt together in a microwave-safe bowl; heat in microwave until warmed, 30 seconds to 1 minute. Stir.
• Place 1 bread slice, butter-side down, into a skillet; top with 2 slices provolone cheese, 1 tablespoon marinara sauce, 2 chicken patty halves, overlapped to cover bread, 2 tablespoons marinara sauce, 1 slice provolone cheese, and bread, butter-side up. Cook over medium heat until bread is crisp and cheese is melted, 2 to 3 minutes per side. Repeat with remaining ingredients.
• Sprinkle Parmesan cheese over remaining marinara sauce and serve alongside each sandwich.

Steps:

• Place flour and egg in separate shallow bowls. In another bowl, toss bread crumbs with Parmesan cheese., Pound chicken with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Dip chicken in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture., In a large skillet, heat oil over medium heat. Add chicken; cook until golden brown and chicken is no longer pink, 4-5 minutes per side. Serve in rolls with provolone cheese and sauce.

Steps:

• Put chicken pieces into a large gallon plastic baggie.
• Close and pound to consistent thickness.
• Add oil, vinegar, oregano, salt, pepper, italian seasoning, and garlic powder.
• Seal baggie and toss to mix. Make sure that the chicken pieces are covered evenly.
• Open baggie and add parmesan.
• Close and toss again to mix parmesan and ensure adequate coverage.
• Grill for 7 minutes per side on oiled grill or until internal temperature reaches 165 degrees. The chicken will stick due to the parmesan cheese. This is normal.
• When done place onto buttered buns/rolls and top with cheese slice and sauce.

Steps:

• For the Sauce: Heat the olive oil. Add the garlic and chopped onion; saute until soft. Add the chopped tomatoes, tomato paste (freeze leftover paste for another use) and remaining seasonings. Cover and simmer for about 20-30 minutes.
• For the Breaded Chicken: In a shallow bowl, combine flour and 1 teaspoon Italian seasoning. In the second bowl, whisk the egg and olive oil. In the third, combine bread crumbs, the remaining teaspoon of Italian seasoning and Parmesan cheese. Dredge each piece in the flour, then the egg wash and lastly, the breading. Place cutlets on a foil-lined and greased baking sheet. Preheated oven at 375 degrees and bake for about 15-20 minutes, turning once. Do not overbake. Alternatively, breaded cutlets may be fried in a pat of butter and a drizzle of olive oil heated in a frying pan about 5 minutes on each side.
• Butter each outerside of a deli roll and stack within the cooked chicken, tomato sauce, cheese and fresh basil. Grill on medium-low heat until bread is toasty and cheese is melted.

Steps:

• Preheat oven to 350 degrees and preheat grill to high heat.
• Mist both sides of the chicken breasts lightly with the olive oil and season with salt and pepper.
• Grill the chicken for 4 minutes per side (or until it is no longer pink inside). Transfer to a baking dish.
• Heat the sauce until warm and divide evenly on top of chicken. Follow with mozzarella and then parmesan.
• Bake for 5 minutes.