Creamy Tomato Chicken Parmesan Sandwich with Burrata and Pesto Recipe
Introduction
The Chicken Parmesan Sandwich is a delicious twist on a classic Italian favorite, combining crispy breaded chicken with a creamy tomato sauce, burrata cheese, and fresh pesto. Perfect for a satisfying lunch or dinner, this sandwich bursts with flavor in every bite.
Ingredients
- 1 ciabatta baguette
- 2 chicken breasts
- 2 eggs (beaten)
- 1 cup all-purpose flour
- 1 cup bread crumbs
- 1 ball burrata cheese
- Parmesan cheese (grated)
- Pesto (for drizzling)
- Salt and pepper (to taste)
- Creamy Tomato Sauce:
- 16 oz cherry tomatoes
- 3 tomatoes on the vine (quartered)
- 2 bulbs garlic (tops cut off)
- Olive oil (for roasting)
- Salt and pepper (to taste)
- 1 cup heavy cream (plus more or less to adjust thickness)
- Fresh basil leaves
Instructions
- Step 1: Preheat your oven to 392°F (200°C). In an oven-safe dish, toss cherry tomatoes, quartered tomatoes on the vine, and garlic bulbs with olive oil, salt, and pepper. Roast for 40–50 minutes until tomatoes are soft and garlic is caramelized.
- Step 2: Squeeze the roasted garlic into a blender or pot, add the roasted tomatoes, heavy cream, and basil leaves. Blend to a smooth, creamy sauce and set aside. Add more cream if a thinner consistency is desired.
- Step 3: Slice chicken breasts in half horizontally and pound them thin and even. Prepare three bowls: one with flour, one with beaten eggs, and one with seasoned breadcrumbs.
- Step 4: Coat each chicken piece in flour, then egg, then breadcrumbs. Heat olive oil in a skillet to 350°F (175°C) and fry chicken 3–4 minutes per side until golden and cooked through. Drain on paper towels.
- Step 5: Slice the ciabatta baguette lengthwise and drizzle the cut sides with olive oil. Toast in the oven or air fryer at 350°F until golden and crisp.
- Step 6: Assemble the sandwich by spreading creamy tomato sauce on the bottom bread, placing fried chicken on top, ladling more sauce over the chicken, sprinkling with grated Parmesan, adding torn burrata cheese, and drizzling pesto. Close the sandwich, slice, and enjoy.
Tips & Variations
- If you prefer a lighter sauce, you can omit the heavy cream and enjoy a traditional tomato sauce instead.
- Season plain breadcrumbs with garlic powder, onion powder, oregano, salt, and pepper for extra flavor.
- Use fresh basil pesto or store-bought pesto to save time without sacrificing taste.
- For extra crispiness, double-dip the chicken in egg and breadcrumbs before frying.
Storage
Store any leftover sandwich components separately in airtight containers in the refrigerator for up to 2 days. Reheat the fried chicken gently in the oven to maintain crispness, and warm the tomato sauce on the stove before assembling. Avoid reheating the burrata cheese to preserve its texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of bread?
Yes, you can substitute ciabatta with other crusty breads like baguette or sandwich rolls that hold up well to the sauce and fillings.
Is it possible to bake the chicken instead of frying?
Absolutely. Bake the breaded chicken at 400°F (200°C) for 20–25 minutes, flipping halfway, until golden and cooked through for a healthier option.
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Creamy Tomato Chicken Parmesan Sandwich with Burrata and Pesto Recipe
- Total Time: 1 hour 15 minutes
- Yield: 2 sandwiches 1x
Description
This Chicken Parmesan Sandwich features crispy breaded chicken breasts layered with creamy roasted tomato sauce, fresh burrata, grated Parmesan, and a drizzle of pesto, all nestled inside a toasted ciabatta baguette. The homemade creamy tomato sauce is made by roasting tomatoes and garlic, then blending with heavy cream and fresh basil for a rich and luscious finish. Perfect for a satisfying lunch or dinner, this sandwich balances crunchy, creamy, and savory flavors beautifully.
Ingredients
For the Sandwich
- 1 ciabatta baguette
- 2 chicken breasts
- 2 eggs, beaten
- 1 cup all-purpose flour
- 1 cup bread crumbs (Italian-seasoned preferred)
- 1 ball burrata cheese
- Grated Parmesan cheese, to taste
- Pesto, for drizzling
- Salt and pepper, to taste
Creamy Tomato Sauce
- 16 oz cherry tomatoes
- 3 tomatoes on the vine, quartered
- 2 bulbs garlic, tops cut off
- Olive oil, for roasting
- Salt and pepper, to taste
- 1 cup heavy cream (plus more to adjust thickness)
- Fresh basil leaves, a few
Instructions
- Prepare Creamy Tomato Sauce: Preheat the oven to 392°F (200°C). In an oven-safe dish, combine 16 oz cherry tomatoes, 3 quartered tomatoes on the vine, and 2 bulbs of garlic with the tops cut off. Drizzle generously with olive oil and season with salt and pepper. Roast for 40–50 minutes until tomatoes are soft and garlic is caramelized. Transfer roasted garlic and tomatoes to a blender or pot, add 1 cup heavy cream and fresh basil leaves, then blend using an immersion blender or normal blender until smooth. Adjust cream quantity for desired sauce thickness and set aside.
- Bread the Chicken: Slice chicken breasts horizontally to create thinner cutlets and pound evenly using a rolling pin or meat mallet. Season if desired. Prepare three bowls with flour, beaten eggs, and Italian-seasoned breadcrumbs (or plain breadcrumbs seasoned with onion powder, garlic powder, salt, pepper, and oregano). Coat each chicken piece first in flour, then dip into the eggs, and finally coat with breadcrumbs thoroughly.
- Fry the Chicken: Heat olive oil in a skillet to 350°F (175°C) for shallow frying. Fry each breaded chicken piece for 3–4 minutes per side until golden brown and cooked through. Remove and drain on a wire rack or paper towels to absorb excess oil.
- Toast the Ciabatta: Slice the ciabatta baguette lengthwise and drizzle the cut sides with olive oil. Toast in the oven or air fryer at 350°F until golden and crisp, around a few minutes.
- Assemble the Sandwich: Spread a generous layer of the creamy tomato sauce on the bottom half of the toasted ciabatta. Place the fried chicken cutlets on top, then ladle more creamy tomato sauce over the chicken. Sprinkle grated Parmesan cheese, tear and spread burrata cheese evenly over the top, then drizzle with pesto. Close the sandwich with the top half of the ciabatta, slice, and serve immediately.
Notes
- You can omit the heavy cream in the tomato sauce for a more traditional, less creamy tomato sauce.
- If using plain breadcrumbs, season them well to add flavor to the chicken coating.
- Use a meat mallet or rolling pin to ensure chicken pieces cook evenly and quickly.
- Drain fried chicken properly on a wire rack to keep it crispy.
- Adjust heavy cream quantity in the sauce to achieve your preferred consistency.
- To make this recipe lighter, consider baking chicken instead of frying.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: Italian-American
Keywords: chicken parm, chicken parmesan, sandwich
