Chicken Parm Grilled Cheese Sandwich (Printable)

Golden-fried chicken parm layered with marinara and mozzarella in a buttery grilled cheese sandwich. Italian-American comfort in every bite.

# What you need:

→ For the 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

→ For the Sandwich

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 make it:

01 - Slice each chicken breast in half horizontally to create 4 thin cutlets of uniform thickness.
02 - Arrange three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko, Parmesan, garlic powder, Italian herbs, salt, and pepper.
03 - Dredge each chicken cutlet in flour, dip in beaten egg, then coat generously with the panko mixture, pressing gently to adhere.
04 - Heat about 1/2 inch of vegetable oil in a large skillet over medium heat. Fry chicken cutlets for 3 to 4 minutes per side until golden brown and cooked through. Drain on paper towels.
05 - In a small bowl, mix softened butter with minced garlic 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, a spoonful of marinara sauce, mozzarella cheese, and basil leaves if using. Top with remaining bread slices, buttered side up.
07 - Heat a clean skillet or griddle over medium-low heat. Grill sandwiches for 3 to 4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is melted.
08 - Remove sandwiches from heat, slice diagonally if desired, and serve hot.

# Expert Advice:

01 -
  • It combines two iconic comfort foods into one ridiculously satisfying sandwich that feels indulgent without being fussy.
  • The garlic butter on the bread crisps up into a golden shell that crackles when you bite through to the gooey cheese and tangy sauce inside.
  • You can make it as quick or as from scratch as your schedule allows, and it always delivers that same warm, happy feeling.
02 -
  • Do not skip patting the chicken dry before breading, or the coating will slide right off in the pan and leave you with a sad, naked cutlet.
  • Keep the heat at medium or medium low when grilling the sandwiches, because high heat will burn the bread before the cheese has a chance to melt.
  • Warm the marinara sauce before assembling so the sandwich stays hot all the way through and the cheese melts faster and more evenly.
03 -
  • Press the sandwiches gently but firmly with the spatula while they cook to help the cheese melt into every layer and bind everything together.
  • Use a cast iron skillet if you have one, it holds heat evenly and gives you the most consistent golden crust on the bread.
  • Add a pinch of crushed red pepper to the marinara or sprinkle it on top of the cheese before closing the sandwich for a subtle kick that wakes up all the flavors.
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