I have to tell you, making this Chicken Parm Sandwiches With Spicy Marinara, Burrata, Caramelized Onions, and Chimichurri Recipe was an absolute game-changer in my kitchen. From the first bite, I knew this was not your ordinary sandwich—it’s bold, cheesy, and packed with flavor.
I love how the spicy marinara and creamy burrata balance each other perfectly. The caramelized onions add a touch of sweetness, while the chimichurri gives it a fresh, herby punch.
Honestly, every step of making this recipe felt like creating something special for a cozy night in. If you’re in the mood for something chocolatey later, Chocolate Hazelnut Mousse Cups pair beautifully as a dessert.
Ingredients
Here’s everything you’ll need to bring this sandwich to life, along with my little pro tips for the best results:
- 2 large onions, thinly sliced – Use fresh onions, not pre-sliced from the store, for deeper flavor.
- 2 tbsp butter – Adds richness and helps the onions caramelize perfectly.
- 1-2 tbsp chicken stock (or water) – Helps deglaze the pan and prevents onions from sticking.
- Salt and freshly ground black pepper – Season gradually to taste.
- 4 sub rolls, sliced in half lengthwise – Choose sturdy rolls that can hold all the toppings without getting soggy.
- 4 chicken cutlets, pounded very thin – Thinner cutlets cook faster and stay juicy.
- 1/4 cup canola oil – Ideal for frying without overpowering the chicken flavor.
- 1/4 cup all-purpose flour – Lightly dusting the chicken creates a crisp crust.
- 1 egg – Helps the breadcrumbs stick perfectly.
- 1 cup breadcrumbs – I prefer fresh breadcrumbs for crunch; seasoned are optional.
- 1/4 cup parmesan cheese – Freshly grated for maximum flavor.
- 8 slices fresh burrata or mozzarella cheese – Burrata is creamier, mozzarella melts beautifully.
- 1 cup arrabiata sauce (homemade or store-bought) – Spicy tomato sauce adds zing.
- 1/2 cup chimichurri sauce – For a fresh, herbaceous topping that elevates the sandwich.
Note: several servings
Variations
You can easily tweak this recipe to suit different dietary needs or flavor profiles:
- Swap burrata for a vegan cheese for a dairy-free version.
- Use gluten-free breadcrumbs and flour if needed.
- Add roasted red peppers or fresh basil for an extra flavor punch.
- Substitute chicken cutlets with eggplant slices for a vegetarian-friendly sandwich.
- You can also enjoy similar indulgent treats like Sweetheart Cinnamon Rolls for dessert after your meal.
Cooking Time
Here’s a realistic timeline to plan your meal:
- Prep Time: 20 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour 5 minutes
Equipment You Need
- Large skillet – Perfect for caramelizing onions and frying chicken.
- Shallow dishes – For dredging the chicken in flour, egg, and breadcrumbs.
- Baking sheet – For toasting the assembled sandwiches in the oven.
- Tongs – To handle the hot chicken safely.
- Knife and cutting board – For slicing onions and rolls.
How to Make Chicken Parm Sandwiches With Spicy Marinara, Burrata, Caramelized Onions, and Chimichurri Recipe
Caramelize the Onions
Start by melting butter in a large skillet over medium heat. Add your thinly sliced onions and stir until coated. Let them cook slowly for 30 minutes, stirring occasionally, and deglaze with chicken stock to lift all the caramelized bits from the pan.
Prepare the Chicken Cutlets
Dust each cutlet with flour and season with salt and pepper. Dip them in beaten egg, then coat with the breadcrumb and parmesan mixture. Chill in the fridge for 10 minutes to let the coating set for perfect frying.
Fry the Chicken
Heat canola oil in a skillet over medium-high heat. Fry the chicken cutlets for 3-4 minutes on each side until golden brown and cooked through. Drain on paper towels and season with kosher salt while still hot.
Assemble the Sandwich
Preheat your oven to 400˚F. Slice your rolls and layer with marinara, a chicken cutlet, more sauce, and a few caramelized onions. Top with two slices of burrata or mozzarella and bake for 5-10 minutes until cheese melts and bubbles.
Finish With Chimichurri
Remove from the oven and drizzle chimichurri over the sandwiches. Serve immediately while the cheese is warm and gooey.
Additional Tips for Making this Recipe Better
From my experience, these small tweaks really improve the final sandwich:
- I like to toast the rolls slightly before assembling for extra crunch.
- Letting the chicken rest for a few minutes after frying keeps it juicy.
- I add a pinch of crushed red pepper to the onions while caramelizing for subtle heat.
- Using fresh herbs in chimichurri makes a noticeable flavor difference.
How to Serve Chicken Parm Sandwiches With Spicy Marinara, Burrata, Caramelized Onions, and Chimichurri
These sandwiches are a showstopper on any plate. I serve them on a wooden board with a few fresh basil leaves for color. Pair with a side of crispy fries or a simple arugula salad. You can drizzle extra chimichurri on top for a pop of green and extra flavor.
Nutritional Information
Here’s a quick snapshot of what you’re getting per sandwich:
- Calories: Around 650 per sandwich – hearty and satisfying.
- Protein: 35g – thanks to the chicken and cheese.
- Carbohydrates: 55g – mostly from the bread and breadcrumbs.
- Fat: 28g – from frying and the creamy burrata.
Make Ahead and Storage
Storing
If you make the sandwiches ahead, assemble without baking. Keep them in an airtight container in the fridge for up to 24 hours.
Freezing
You can freeze fried chicken cutlets separately. Thaw in the fridge and assemble the sandwiches fresh to maintain the texture.
Reheating
Reheat the sandwiches in a 375˚F oven for 5-7 minutes to melt the cheese without making the bread soggy. Avoid microwaving to preserve the crispiness.
Why You’ll Love This Recipe
Here’s why this sandwich deserves a spot in your regular meal rotation:
- Flavor Explosion – Spicy, sweet, creamy, and savory all in one bite.
- Easy to Customize – Swap cheeses, breads, or sauces to suit your taste.
- Crowd-Pleaser – Perfect for family dinners or casual get-togethers.
- Quick Assembly – Once ingredients are prepped, it comes together fast.
- Fresh Ingredients – I love how fresh onions and herbs elevate the dish.
This Chicken Parm Sandwich isn’t just a meal—it’s an experience. Every bite is satisfying, cheesy, and full of layered flavors that feel gourmet yet comforting.
Chicken Parm Sandwiches With Spicy Marinara, Burrata, Caramelized Onions, and Chimichurri Recipe
Ingredients
Method
- Start by melting butter in a large skillet over medium heat. Add your thinly sliced onions and stir until coated. Let them cook slowly for 30 minutes, stirring occasionally, and deglaze with chicken stock to lift all the caramelized bits from the pan.
- Dust each cutlet with flour and season with salt and pepper. Dip them in beaten egg, then coat with the breadcrumb and parmesan mixture. Chill in the fridge for 10 minutes to let the coating set for perfect frying.
- Heat canola oil in a skillet over medium-high heat. Fry the chicken cutlets for 3-4 minutes on each side until golden brown and cooked through. Drain on paper towels and season with kosher salt while still hot.
- Preheat your oven to 400˚F. Slice your rolls and layer with marinara, a chicken cutlet, more sauce, and a few caramelized onions. Top with two slices of burrata or mozzarella and bake for 5-10 minutes until cheese melts and bubbles.
- Remove from the oven and drizzle chimichurri over the sandwiches. Serve immediately while the cheese is warm and gooey.
Notes
- I like to toast the rolls slightly before assembling for extra crunch.
- Letting the chicken rest for a few minutes after frying keeps it juicy.
- I add a pinch of crushed red pepper to the onions while caramelizing for subtle heat.
- Using fresh herbs in chimichurri makes a noticeable flavor difference.