Chicken parmigiana sandwich

This Italian-American classic is the ultimate feel-good sandwich. Crispy chicken, spicy sauce and melted cheese – what more could you ask for? Recipe by Leisha Jones.

  • 25 mins preparation
  • Serves 4
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Spicy tomato sauce
  • olive oil, for frying
  • 150 gram soft chorizo sausages (or sausage of your choice), casings removed and meat chopped
  • 400 gram can diced tomatoes
  • pinch chilli flakes (or to taste)
  • 1 tablespoon dried oregano
Chicken parmigiana
  • 500 gram or 2 medium-sized chicken breasts
  • 2 cup fine breadcrumbs
  • 1/2 cup flour, seasoned with salt and pepper
  • 2 eggs, beaten
  • neutral oil (such as canola), for frying
To assemble
  • 4 ciabatta buns, split and toasted
  • 1 ball buffalo mozzarella, torn into small pieces
  • 30 gram parmesan
  • handful fresh basil leaves


Spicy tomato sauce
  • 1
    Heat a little olive oil in a frying pan over medium-high heat. Add the chorizo meat and break it up in the pan with a spatula as it cooks until it is crumbled into a fine mince.
  • 2
    Cook until the fat has rendered and the meat is brown and crispy. Add the canned tomatoes, chilli flakes and oregano, and season with salt and pepper.
  • 3
    Simmer for 15-20 minutes, or until it has cooked down into a chunky, thick sauce. Keep warm until ready to serve.
Chicken parmigiana
  • 4
    Meanwhile, cut each chicken breast into six even pieces. Lay a sheet of plastic wrap over a big chopping board.
  • 5
    Place chicken pieces on top, leaving enough space between each for them to roughly double in size. Lay another piece of plastic wrap on top, being sure to cover all the pieces.
  • 6
    Beat flat with a meat mallet or rolling pin until about 5mm thick (it is easiest to do this in a couple of batches).
  • 7
    Put breadcrumbs, flour and eggs into three separate bowls. Coat chicken pieces in flour, followed by the beaten egg and then the breadcrumbs.
  • 8
    Heat 2cm of oil in a deep-sided pan over medium heat. Work in batches to fry the chicken until golden on both sides and cooked through. Drain on paper towels.
To assemble
  • 9
    To assemble the sandwiches, put a spoonful of warmed sauce on the bottom half of the buns.
  • 10
    Top with three pieces of chicken per sandwich, followed by more sauce and some torn mozzarella. Grate a little parmesan over the top, followed by two basil leaves.
  • 11
    Finish with one more spoonful of sauce before adding the top half of your bun.

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