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Preheat your oven or toaster oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.

Place the split Italian-style buns or ciabatta rolls face-up on the prepared baking sheet. Lightly toast them in the preheated oven for 2-3 minutes, just until slightly golden.

Remove the toasted buns from the oven. Generously spread Rao's Homemade basil pesto on the inside of both halves of each bun.

On the bottom half of each bun, sprinkle a portion of the freshly grated Parmesan cheese over the pesto.

Place one cooked breaded chicken cutlet on top of the pesto and Parmesan layer on each bottom bun half.

Spoon about 1/4 cup of marinara sauce over each chicken cutlet.

Sprinkle a pinch of dried oregano over the marinara sauce on each sandwich.

Layer the slices of fresh mozzarella cheese over the herbs and sauce on each chicken cutlet.

Place the top half of each pesto-covered bun onto its corresponding bottom half, completing the sandwiches.

Return the assembled sandwiches to the oven or toaster oven. Bake for 5-7 minutes, or until the mozzarella is melted and slightly browned, and the buns are further toasted.

Carefully remove the sandwiches from the oven. Tuck one fresh basil leaf into the side of each sandwich for a burst of fresh flavor and aroma.

Cut each sandwich in half and serve immediately. Offer the remaining marinara sauce in a small bowl on the side for dipping.


Preheat your oven or toaster oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.

Place the split Italian-style buns or ciabatta rolls face-up on the prepared baking sheet. Lightly toast them in the preheated oven for 2-3 minutes, just until slightly golden.

Remove the toasted buns from the oven. Generously spread Rao's Homemade basil pesto on the inside of both halves of each bun.

On the bottom half of each bun, sprinkle a portion of the freshly grated Parmesan cheese over the pesto.

Place one cooked breaded chicken cutlet on top of the pesto and Parmesan layer on each bottom bun half.

Spoon about 1/4 cup of marinara sauce over each chicken cutlet.

Sprinkle a pinch of dried oregano over the marinara sauce on each sandwich.

Layer the slices of fresh mozzarella cheese over the herbs and sauce on each chicken cutlet.

Place the top half of each pesto-covered bun onto its corresponding bottom half, completing the sandwiches.

Return the assembled sandwiches to the oven or toaster oven. Bake for 5-7 minutes, or until the mozzarella is melted and slightly browned, and the buns are further toasted.

Carefully remove the sandwiches from the oven. Tuck one fresh basil leaf into the side of each sandwich for a burst of fresh flavor and aroma.

Cut each sandwich in half and serve immediately. Offer the remaining marinara sauce in a small bowl on the side for dipping.
