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

Scale

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