Go Back
+ servings
Chicken Parmesan Sandwiches

Chicken Parmesan Sandwiches

Chicken Parmesan Sandwiches is a fun way to enjoy a favorite! I topped these with a ricotta cream sauce and marinara! Oh, I can't forget the garlic bread! 
Servings 4 people
Author Heather Blake


For the Baked Chicken Tenders

  • 1- 1/2 pounds chicken tenders
  • 1 cup flour seasoned with 1 teaspoon of salt and pepper
  • 2 eggs + 3 tablespoons water
  • 2 cups Italian seasoned Panko breadcrumbs crushed

For the Marinara Sauce

  • 1/2 cup diced onions
  • 3 teaspoons minced garlic
  • 24 ounces tomato puree
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2-3 teaspoons sugar to balance out the acidity, you decide how sweet you like it
  • 1/4 cup fresh basil leaves rolled into a "cigar" and sliced thin

For the Ricotta Cream Sauce

  • 1 cup whole milk ricotta cheese
  • 3/4 cup whole milk
  • 1/4 cup fresh basil leaves rolled into a "cigar" and sliced thin
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon salt and pepper

Additional Ingredients

  • 4-6 ciabatta rolls, sliced in half
  • Provolone cheese
  • 1 stick butter melted
  • 3 teaspoons minced garlic
  • 2 teaspoons dried parsley


Make the Marinara Sauce

  • In a medium-sized soup pot over medium heat, add the olive oil. Stir in the onions and garlic and saute for 5 minutes or until the onions become translucent. 
  • Stir in the bay leaves, tomato puree, basil, salt and, pepper. Reduce heat to low, cover and simmer for a half an hour. (About halfway through, taste and add sugar to taste if needed).  

For the Chicken Tenders

  • Heat oven to 425°F. Line cookie sheet with foil; spray with cooking spray.
  • In shallow dish, place flour seasoned with salt and pepper. In another shallow dish, beat eggs with a little water. In a third shallow dish, add the breadcrumbs. Coat chicken with flour, tapping off any excess flour; dip into egg mixture, then coat with the breadcrumbs. Place the tenders on a cookie sheet.
  • Before placing in the oven, sprinkle the tenders with a pinch of salt or two.
    Bake for 15-17 minutes or until the tenders are cooked through and no longer pink. 

To Make the Ricotta Cream Sauce

  • In a medium-sized bowl, whisk together the ricotta, milk, parmesan, salt and, pepper. Set aside.

To Make the Garlic Bread

  • In a small bowl, soften the butter. Add the garlic, parmesan, parsley, salt and, pepper. Combine well. 
  • Cut the bread in half and evenly spread the garlic butter on both sides. 
  • Place on a baking sheet and put under the broiler until the bread begins to brown. Keep an eye on this, it can burn quick! Remove from broiler and set aside. 

To Assemble the Sandwiches

  • On the bottom half of the toasted roll, place a dollop of the marinara sauce. Place 2-3 tenders on top and put a slice or two of provolone cheese over the chicken. 
  • Place back on a baking sheet and put back under the broiler until the cheese begins to melt. 
  • Once the cheese is melted, on the other half of the bread, place a dollop of the ricotta cream sauce. Place on top of the chicken and serve. 
  • Serve with additional marinara and ricotta cream!