Chicken Parmesan Sub Sandwiches Recipe

Chicken Parmesan Sub Sandwiches Recipe | Cheesy & Crispy Goodness

I just made these Chicken Parmesan Sub Sandwiches Recipe for dinner last night, and let me tell you I’m already planning to make them again. There’s something about the warm, cheesy, saucy filling tucked inside a toasty roll that hits a comfort-food spot. While preparing them, I discovered a few little tricks to make them even better. 

Whether you want a simple weeknight meal or party sandwiches, this recipe delivers. If you enjoy trying hearty bites like the Mini Veggie Burgers Recipe, you’ll definitely love this sandwich too. Let me walk you through how I made mine — and how you can make yours extra delicious.

Ingredients

Below are the ingredients I used, along with tips and reasons why I chose them the way I did.

• 1 jar (about 24 oz) marinara sauce — I chose a good quality jarred sauce with herbs; avoid watery or barely seasoned sauces.
• 2 large chicken breasts — I cut them into bite-sized pieces so they heat through and get coated easily.
• 1 large yellow onion — diced or thinly sliced; I like the onion for added sweetness and texture.
• 3 garlic cloves (or to taste) — minced fresh garlic gives better aroma than powder.
• 18 slices of provolone or mozzarella cheese — that gives 3 slices per sandwich (if making 6 sandwiches) — fresh slices melt more evenly.
• 6 French or sub rolls — choose sturdy rolls that can hold the filling without sogging through.
• 1 cup freshly grated Parmesan cheese + extra for topping — freshly grated gives better flavor and melts better.
• Salt and pepper — to taste; I start light and adjust as I cook.
• Garlic powder — just a pinch, to enhance the garlic flavor.
• Onion powder — complements the fresh onion without overwhelming.
• Dried Italian herbs (oregano, basil, thyme mix) — these lend the classic “Italian” touch.
• Oil (olive oil or a neutral cooking oil) — for sautéing the onion, chicken and garlic.

Note: serves 6 sandwiches

Variations

If you want to tweak this recipe, here are some alternative ideas:

• Use dairy-free cheese alternatives (vegan mozzarella, nutritional yeast blend) so it’s lactose friendly.
• Skip the cheese entirely, or use just Parmesan, for a lighter version.
• Use a low-sugar marinara or make your own with no added sugar for a cleaner label version.
• Add extras like roasted red peppers, sautéed mushrooms, or fresh basil leaves inside the sub.
• For a spicier kick, stir in red pepper flakes or use a spicy tomato sauce
• Try a gluten-free roll or a lettuce wrap if you want to reduce carbs.

Cooking Time

Here’s how long things take:

• Prep Time: about 10 minutes (chopping, measuring, slicing)
• Cooking Time: about 20 minutes (sautéing, simmering, toasting & broiling)
• Total Time: around 30 minutes

Equipment You Need

Here’s what I used — you’ll want these as well:

• Skillet or frying pan — to sauté the onion, garlic, and chicken.
• Oven or broiler — to melt the cheese and toast the bread.
• Baking sheet or ovenproof tray — to hold the subs under the broiler.
• Knife and cutting board — for slicing onion, garlic, and chicken.
• Grater — to freshly grate the Parmesan cheese.

How to Make Chicken Parmesan Sub Sandwiches

Below is how I made them, step by step.

Prepare the aromatics and chicken

First, I diced the onion and minced garlic. Then I cut the chicken breasts into bite-sized pieces so they cook evenly and absorb sauce well.

Sauté onion, garlic & chicken

I heated oil in my skillet, added the onion and garlic to soften them, then added the chicken pieces. I stirred occasionally until the chicken was cooked through and the onions were translucent.

Season and simmer in sauce

Next, I seasoned it with salt, pepper, garlic powder, onion powder, and dried Italian herbs. I poured in the marinara (plus a little water to rinse the jar) and covered it. I let it simmer for 15–20 minutes so flavors meld and the sauce thickens.

Toast rolls & assemble

While the mixture simmered, I split the sub rolls, drizzled or brushed a little oil or butter on the inside halves, and toasted them in the oven until lightly golden. Then I added two slices of cheese inside, returning them to melt slightly.

Finish with cheese & broil

When the chicken mixture was ready, I stirred in the freshly grated Parmesan. I spooned the chicken mixture into each roll, added more Parmesan, placed extra provolone or mozzarella slices on top, and broiled just until the cheese browned and bubbled.

Serve immediately

I pulled them out of the oven and served while hot, optionally with some extra marinara or herbs.

Additional Tips for Making This Recipe Better

From my experience, here are a few small tweaks that make a difference:

• Use freshly grated Parmesan instead of pre-shredded — it melts and blends better.
• Don’t over-simmer; you want the sauce to reduce slightly but still stay moist.
• Toast your rolls just before assembling so they don’t get soggy.
• Taste and adjust seasonings during simmering — I often add more salt or herbs near the end.
• Use a broiler with careful attention — cheese browns quickly, so don’t walk away.

How to Serve Chicken Parmesan Sub Sandwiches?

I serve these subs hot, on a platter lined with parchment or a rustic board. Garnish with fresh basil leaves or chopped parsley for a splash of color. A small bowl of extra warm marinara sauce on the side is great for dipping.

Serve with crisp salad, oven fries, or even something fun like Mini Caprese Pizzas Recipe for an Italian-themed meal — the contrast in flavors and textures makes it even more special.

Nutritional Information

Here are approximate values per sandwich (approximate):

• Calories: ~550–650 kcal
• Protein: ~30–35 g
• Carbohydrates: ~45–50 g
• Fat: ~25–30 g

Make Ahead and Storage

Refrigeration

You can store the chicken-parmesan filling (without the rolls) in an airtight container in the fridge for up to 3–4 days. When ready, reheat gently and assemble fresh sandwiches.

Freezing

Freeze the filling in a freezer-safe container for up to 2–3 months. Thaw overnight in the refrigerator before reheating and assembling.

Reheating

Reheat the filling in a skillet or microwave until warmed through. Toast the rolls fresh, then assemble and broil briefly for that fresh, melty cheese finish.

Why You’ll Love This Recipe?

Here are just a few of the reasons I can’t stop making these subs:

• It’s simple and fast — you can finish it in about 30 minutes.
• It’s customizable — you can tweak cheese, add veggies, or adjust heat.
• It’s comforting and familiar — the flavors of chicken parm, but in sandwich form.
• It’s crowd-friendly — makes 6 sandwiches, perfect for family or guests.
• It’s flexible in diet — you can adapt it for dairy-free, low sugar, or gluten-free needs.

Ben Carraoli

Chicken Parmesan Sub Sandwiches Recipe

I just made these Chicken Parmesan Sub Sandwiches for dinner last night, and let me tell you I’m already planning to make them again. There’s something about the warm, cheesy, saucy filling tucked inside a toasty roll that hits a comfort-food spot. While preparing them, I discovered a few little tricks to make them even better.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Ingredients Method Notes

Ingredients

  

• 1 jar about 24 oz marinara sauce — I chose a good quality jarred sauce with herbs; avoid watery or barely seasoned sauces.
• 2 large chicken breasts — I cut them into bite-sized pieces so they heat through and get coated easily.
• 1 large yellow onion — diced or thinly sliced; I like the onion for added sweetness and texture.
• 3 garlic cloves or to taste — minced fresh garlic gives better aroma than powder.
• 18 slices of provolone or mozzarella cheese — that gives 3 slices per sandwich if making 6 sandwiches — fresh slices melt more evenly.
• 6 French or sub rolls — choose sturdy rolls that can hold the filling without sogging through.
• 1 cup freshly grated Parmesan cheese + extra for topping — freshly grated gives better flavor and melts better.
• Salt and pepper — to taste; I start light and adjust as I cook.
• Garlic powder — just a pinch to enhance the garlic flavor.
• Onion powder — complements the fresh onion without overwhelming.
• Dried Italian herbs oregano, basil, thyme mix — these lend the classic “Italian” touch.
• Oil olive oil or a neutral cooking oil — for sautéing the onion, chicken and garlic.

Method

 

1. First, I diced the onion and minced garlic. Then I cut the chicken breasts into bite-sized pieces so they cook evenly and absorb sauce well.
2. I heated oil in my skillet, added the onion and garlic to soften them, then added the chicken pieces. I stirred occasionally until the chicken was cooked through and the onions were translucent.
3. Next, I seasoned it with salt, pepper, garlic powder, onion powder, and dried Italian herbs. I poured in the marinara (plus a little water to rinse the jar) and covered it. I let it simmer for 15–20 minutes so flavors meld and the sauce thickens.
4. While the mixture simmered, I split the sub rolls, drizzled or brushed a little oil or butter on the inside halves, and toasted them in the oven until lightly golden. Then I added two slices of cheese inside, returning them to melt slightly.
5. When the chicken mixture was ready, I stirred in the freshly grated Parmesan. I spooned the chicken mixture into each roll, added more Parmesan, placed extra provolone or mozzarella slices on top, and broiled just until the cheese browned and bubbled.

Notes

• Use freshly grated Parmesan instead of pre-shredded — it melts and blends better.
• Don’t over-simmer; you want the sauce to reduce slightly but still stay moist.
• Toast your rolls just before assembling so they don’t get soggy.
• Taste and adjust seasonings during simmering — I often add more salt or herbs near the end.
• Use a broiler with careful attention — cheese browns quickly, so don’t walk away.