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Chicken Parmesan Sub Sandwiches Recipe
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.
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Prep Time 10 minutes
Cook Time 20 minutes
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.