Pesto Chicken Parm Sandwich
Pesto Chicken Parm Sandwich
Ingredients
For the Sandwich
- 4 Italian-style buns or ciabatta rolls, split horizontally
- 1 cup Rao's Homemade basil pesto
- 1/2 cup Parmesan cheese, freshly grated
- 4 breaded chicken cutlets, cooked
- 1 1/2 cups marinara sauce
- 1/2 teaspoon dried oregano
- 1 pound fresh mozzarella cheese, sliced
- 4 fresh basil leaves, for garnish
Instructions
- 1
Preheat your oven or toaster oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
⏱️ 2 min•🌡️ 400
- 2
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.
⏱️ 3 min•🌡️ 400
- 3
Remove the toasted buns from the oven. Generously spread Rao's Homemade basil pesto on the inside of both halves of each bun.
⏱️ 2 min
- 4
On the bottom half of each bun, sprinkle a portion of the freshly grated Parmesan cheese over the pesto.
⏱️ 1 min
- 5
Place one cooked breaded chicken cutlet on top of the pesto and Parmesan layer on each bottom bun half.
⏱️ 1 min
- 6
Spoon about 1/4 cup of marinara sauce over each chicken cutlet.
⏱️ 1 min
- 7
Sprinkle a pinch of dried oregano over the marinara sauce on each sandwich.
⏱️ 1 min
- 8
Layer the slices of fresh mozzarella cheese over the herbs and sauce on each chicken cutlet.
⏱️ 1 min
- 9
Place the top half of each pesto-covered bun onto its corresponding bottom half, completing the sandwiches.
⏱️ 1 min
- 10
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.
⏱️ 5 min•🌡️ 400
- 11
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.
⏱️ 1 min
- 12
Cut each sandwich in half and serve immediately. Offer the remaining marinara sauce in a small bowl on the side for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pesto Chicken Parm Sandwich
Ingredients
For the Sandwich
- 4 Italian-style buns or ciabatta rolls, split horizontally
- 1 cup Rao's Homemade basil pesto
- 1/2 cup Parmesan cheese, freshly grated
- 4 breaded chicken cutlets, cooked
- 1 1/2 cups marinara sauce
- 1/2 teaspoon dried oregano
- 1 pound fresh mozzarella cheese, sliced
- 4 fresh basil leaves, for garnish
Instructions
- 1
Preheat your oven or toaster oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
⏱️ 2 min•🌡️ 400 - 2
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.
⏱️ 3 min•🌡️ 400 - 3
Remove the toasted buns from the oven. Generously spread Rao's Homemade basil pesto on the inside of both halves of each bun.
⏱️ 2 min - 4
On the bottom half of each bun, sprinkle a portion of the freshly grated Parmesan cheese over the pesto.
⏱️ 1 min - 5
Place one cooked breaded chicken cutlet on top of the pesto and Parmesan layer on each bottom bun half.
⏱️ 1 min - 6
Spoon about 1/4 cup of marinara sauce over each chicken cutlet.
⏱️ 1 min - 7
Sprinkle a pinch of dried oregano over the marinara sauce on each sandwich.
⏱️ 1 min - 8
Layer the slices of fresh mozzarella cheese over the herbs and sauce on each chicken cutlet.
⏱️ 1 min - 9
Place the top half of each pesto-covered bun onto its corresponding bottom half, completing the sandwiches.
⏱️ 1 min - 10
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.
⏱️ 5 min•🌡️ 400 - 11
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.
⏱️ 1 min - 12
Cut each sandwich in half and serve immediately. Offer the remaining marinara sauce in a small bowl on the side for dipping.
⏱️ 1 min