Chicken Parm Grilled Cheese Sandwich (Printable)

Crispy chicken, marinara sauce, and melted mozzarella between golden garlic bread. A delicious fusion sandwich ready in 35 minutes.

# What You Need:

→ Crispy Chicken

01 - 2 boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup panko breadcrumbs
05 - 1/2 cup grated Parmesan cheese
06 - 1 teaspoon garlic powder
07 - 1 teaspoon dried Italian herbs
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - Vegetable oil for frying

→ Sandwich Assembly

11 - 8 slices Italian bread or sourdough
12 - 4 tablespoons unsalted butter, softened
13 - 2 cloves garlic, finely minced
14 - 1 cup marinara sauce, warmed
15 - 1 1/2 cups shredded mozzarella cheese
16 - 1/4 cup fresh basil leaves, optional

# How-To Steps:

01 - Slice each chicken breast in half horizontally to create 4 thin cutlets of uniform thickness.
02 - Arrange three shallow bowls in sequence: flour in the first, beaten eggs in the second, and panko mixture combined with Parmesan, garlic powder, Italian herbs, salt, and pepper in the third.
03 - Dredge each chicken cutlet in flour, shake off excess, dip in beaten egg, then coat thoroughly with panko mixture, pressing gently to adhere.
04 - Heat 1/2 inch vegetable oil in a large skillet over medium heat. Fry breaded cutlets for 3 to 4 minutes per side until golden brown and cooked through. Transfer to paper towels to drain.
05 - Mix softened butter with minced garlic in a small bowl and spread evenly on one side of each bread slice.
06 - Place 4 slices of bread buttered side down on a clean surface. Layer each with a fried chicken cutlet, marinara sauce, mozzarella cheese, and basil leaves if desired. Top with remaining bread slices buttered side up.
07 - Heat a skillet or griddle over medium-low heat. Grill assembled sandwiches for 3 to 4 minutes per side while pressing gently, until bread is golden and cheese is fully melted.
08 - Remove sandwiches from heat, slice diagonally, and serve immediately while hot.

# Expert Suggestions:

01 -
  • It takes two comfort food classics and smashes them together in the best possible way, so you never have to choose.
  • The garlic butter on the bread gets crispy and golden, adding a layer of flavor that makes every bite ridiculously satisfying.
  • You can make it as fancy or as quick as you want depending on whether you fry fresh chicken or use leftovers.
  • It is messy in all the right ways, with cheese pulling apart and marinara sneaking out the sides.
02 -
  • Do not rush the frying, if the oil is too hot the breading will burn before the chicken cooks through, so keep it at a steady medium heat.
  • Warm the marinara sauce before you assemble the sandwiches so it does not cool down the chicken or make the bread soggy.
  • Press gently when grilling, you want the cheese to melt and the bread to crisp up, but pressing too hard squeezes out all the filling.
03 -
  • Let the breaded chicken rest for a few minutes before frying so the coating has time to set and stays put in the oil.
  • Use a cast iron skillet for grilling the sandwiches, it holds heat evenly and gives you the most consistent golden crust.
  • If the cheese is not melting fast enough, cover the skillet with a lid for the last minute or two to trap the heat.
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