Chicken Parmesan Grilled Cheese

Chicken parmesan grilled cheese brings together the beloved flavors of crispy breaded chicken, gooey melted cheese, and tangy marinara, all bundled up into a toasty sandwich. This recipe has been my trusty answer to comfort food cravings and last-minute weeknight dinners alike.

I remember making this on a busy school night for my family and everyone ended up with smiles and tomato-splattered plates. Now it is part of our regular menu by request almost every week.

Gather Your Ingredients

• Frozen breaded chicken patties: They bring crispy flavor with zero mess Select premium patties for the best crunch
• Garlic butter: Spreads easily and adds irresistible savory notes Make your own by mixing softened butter with fresh minced garlic
• Italian bread: Thick slices work best for grilling Choose a rustic or bakery loaf for sturdy sandwiches
• Marinara sauce: Adds that signature tomato tang Go for a good-quality jarred sauce or homemade
• Dried basil: Enhances the marinara with herbal aroma Use freshly dried if possible for the brightest flavor
• Garlic salt: Boosts the marinara and intensifies savoriness Check the label for garlic as the first ingredient
• Provolone cheese: Melts beautifully with mild creaminess Look for sliced provolone in the deli section
• Shredded parmesan cheese: Gives you a sharp salty finish using real Parmigiano Reggiano if possible

How to Make It

Prep and Bake the Chicken:

Bake chicken patties in a preheated 400 degree oven for 20 minutes until the crust is crisp throughout. Once cool enough to handle gently slice each patty in half lengthwise for even stacking in the sandwich.

Warm the Marinara:

In a microwave-safe bowl combine the marinara sauce with dried basil and a pinch of garlic salt then microwave for 30 to 60 seconds until just heated through. Stir well and taste for seasoning.

Butter the Bread:

Coat one side of each slice of Italian bread with a generous layer of garlic butter ensuring you cover the edges for full flavor.

Build the Sandwich:

Warm a skillet over medium heat. Place one bread slice buttered side down onto the skillet then layer with two slices provolone cheese and one tablespoon of marinara sauce. Add two chicken patty halves then additional sauce two more tablespoons and finally top with another slice of provolone and the remaining bread buttered side facing up.

Grill the Sandwiches:

Cook sandwiches over medium heat for about two to three minutes per side or until bread is golden brown and the cheese inside has melted completely. Press gently with a spatula as it cooks for even browning.

Serve and Garnish:

Slice sandwiches if desired and sprinkle with shredded parmesan. Serve with any leftover marinara warmed for dipping.

Provolone cheese is my not-so-secret favorite part It melts to a dreamy stretch and pairs perfectly with zesty marinara and crisp bread. My little one always tries to sneak extra slices while I assemble the sandwiches. We have turned sandwich-building into a family event and it is a memory I treasure.

Flavor Boosters

You can swap provolone for mozzarella or use any Italian-style bread you love. Turkey cutlets or even plant-based chicken patties will work if you do not eat chicken. For an extra punch try stirring a pinch of red pepper flakes into the marinara.

Serving Suggestions

Pair with a green salad topped with balsamic or roasted veggies for a balanced meal. These sandwiches also go well with simple garlic roasted potatoes or a cup of tomato soup.

Creative Twists

In summer use freshly torn basil in the sauce and grilled tomatoes for a bright flavor. For fall and winter add a layer of sautéed spinach before grilling for extra nourishment.

My friend tried this as a freezer meal for after her baby arrived and said it was a lifesaver for quick hearty lunches just reheated in the oven. Another reader stuffed the sandwich with extra spinach and declared it a new family classic. Slicing into that melty hot sandwich never fails to make people smile around my table.

Common Questions About This Recipe

→ What bread works best for this sandwich?

Italian bread is ideal as it offers sturdy slices and a soft interior, perfect for holding fillings and grilling to a crisp.

→ Can I use homemade chicken instead of frozen patties?

Yes, breaded and baked or fried chicken breast slices add a fresh, homemade touch and extra crispiness.

→ How can I prevent the sandwich from getting soggy?

Butter the bread generously and lightly layer the marinara; grilling until golden seals everything inside.

→ What cheese varieties work well besides provolone?

Mozzarella or a mix with a bit of Parmesan creates extra stretch and rich flavor in every bite.

→ Should I serve with extra marinara sauce?

Absolutely. Extra sauce for dipping heightens the tangy and cheesy flavor combination.