One of my favorite sandwiches is a grilled chicken Parmesan sandwich or hoagie. Too often I can only find a chicken Parmesan sandwich that has a deep fried hunk of chicken, which is then drenched with a sweet red sauce. Ugh. This recipe was sent to me by a cousin who shares my love of grilled sandwiches. It is very easy to make, doesn’t require any exotic ingredients and most of all, tastes great!
I use my electric griddle for this recipe. You can use an electric skillet or a good frying pan on the stove top but the electric griddle is my tool of choice. There is a bit more liquid with this recipe than some other griddle recipes but easy clean up is one of the big selling points for any electric griddle.
The type of bread or roll that you use will depend on your likes and dislikes. I like a sturdy roll and I slice it in half. Using a hoagie bun and slicing it almost (but not quite) all the way through will work just as well and you can pick up the hoagie and eat it like a hot dog. The secret to any bread that you use is to butter it and place it on the griddle for about 30 seconds, just long enough to start to toast the surface. You will be glad you did!
Grilled Chicken Parmesan Sandwich
2 tablespoons olive oil
1 tablespoon Italian seasoning
2 tablespoons grated Parmesan cheese. DON”T use the canned stuff!
3 boneless skinless chicken breasts, about 1 pound total
4 hard rolls or hoagie buns (your choice)
1 cup spaghetti sauce, warmed and divided
4 slices mozzarella or provolone cheese, 1 for each roll
Thinly sliced red and green peppers
Basil or oregano leaves for garnish
Mix the oil, seasoning and Parmesan cheese in a bowl and add the chicken breasts. Make sure the mixture covers all of the chicken.
Heat your electric griddle to medium. Once it is hot, grill the chicken breasts until cooked through, about 7 minutes.
At the same time you can be toasting lightly the buns or rolls.
Remove the chicken from the griddle and transfer to a cutting board.
Dice the chicken into small thin strips.
Put the chicken, along with any peppers that you may be using, back on the griddle.
Add 1/2 of the spaghetti sauce and mix the chicken, peppers and sauce together on the griddle.
Continue cooking for about 2 minutes, then turn off the electric griddle.
Top the chicken mixture with the cheese slices.
Using a wide, solid hamburger turner (spatula), add 1/4 of the chicken mixture to each bun or roll.
Top each bun with some of the warm remaining spaghetti sauce. Garnish with basil, oregano or any other Italian seasoning.
One other options is to cut up the chicken into strips before grilling it. Add the chicken to the oil mixture like the original recipe calls for and grill the sliced chicken and peppers for about 7 minutes. Add the sauce and cook for 2 minutes, then top with cheese.