Chicken Parmesan grilled cheese layers cooked chicken, marinara, mozzarella, and Parmesan between buttered bread, then grills it in a pan until crispy and melted, ready in about 15 minutes. Cooking on medium heat rather than high, as the recipe's own notes specify, gives the cheese time to fully melt before the bread burns.
Chicken Parmesan Grilled Cheese
Ingredients
- For the Sandwich:
- 2 slices bread
- 1 cooked chicken breast (sliced or shredded)
- 1/2 cup marinara sauce
- 1/2 cup mozzarella cheese
- 2 tablespoons grated parmesan cheese
- 1 tablespoon butter
- Optional:
- Fresh basil
- Garlic powder
- Extra marinara for dipping
Instructions
- Heat a pan over medium heat.
- Butter one side of each bread slice.
- Place one slice (butter side down) in the pan.
- Add mozzarella cheese, chicken, marinara sauce, and parmesan.
- Top with the second slice of bread (butter side up).
- Cook until golden brown on one side, then flip.
- Cook until both sides are crispy and cheese is melted.
- Remove from pan, slice, and serve with extra marinara.
Recipe Notes
- Use sourdough or thick bread for best texture.
- Cook on medium heat to avoid burning.
- Add garlic butter for extra flavor.
- Serve immediately for best crunch.
Nutrition
- Serving Size
- 1 sandwich
- Calories
- 520
- Sugar
- 5 g
- Sodium
- 720 mg
- Fat
- 26 g
- Saturated Fat
- 12 g
- Unsaturated Fat
- 12 g
- Trans Fat
- 0 g
- Carbohydrates
- 38 g
- Fiber
- 2 g
- Protein
- 34 g
- Cholesterol
- 95 mg
Why you'll love this
- Buttering the outside of the bread before it goes in the pan, rather than using oil or leaving it dry, is the standard grilled-cheese technique that produces an evenly golden, crisp crust.
- Layering already-cooked chicken rather than raw means the sandwich only needs enough time in the pan to melt the cheese and toast the bread, not to cook meat through.
Tips for the best result
- Use sourdough or thick bread for best texture, per the recipe's own notes, since thinner bread can get soggy under the marinara and melted cheese.
- Cook on medium heat to avoid burning, as the recipe's own notes specify, giving the cheese enough time to melt before the outside over-browns.
Troubleshooting
The bread burned before the cheese melted.
Lower the heat to medium, exactly as the recipe's own notes specify, and cover the pan briefly if needed to trap heat and help the cheese melt through faster.
The sandwich is soggy.
Use a firmer bread like sourdough, per the recipe's own notes, and avoid using too much marinara, which can make thinner bread go soft.
Sandwich is burning before the cheese melts.
your heat is too high. Start with a cold pan and heat gradually.
Best eaten fresh; the recipe's own notes suggest serving immediately for best crunch.
The recipe's own notes suggest fresh basil, garlic powder, or extra marinara for dipping.
Frequently asked questions
Can I use chicken tenders instead of cutlets for my Chicken Parmesan Grilled Cheese?
Yes! Chicken tenders work great. Just ensure they’re thin enough to fit comfortably in the sandwich without making it too bulky. Cut larger tenders in half lengthwise if needed.
What’s the best bread for this sandwich?
Sourdough or Italian bread provides excellent structure and flavor. The slight tanginess complements the marinara and cheese beautifully. Avoid very soft breads that might get soggy.
Can I make this sandwich without a panini press?
Absolutely! A heavy skillet works perfectly. Place another heavy pan on top of the sandwich while cooking to create pressure for even browning and melting.
How can I make a lighter version?
Use grilled chicken instead of breaded cutlets, reduced-fat cheese, and whole grain bread. You’ll still get delicious flavors with fewer calories and less fat.
Can I freeze these sandwiches for later?
However, you can freeze the cooked chicken cutlets separately, then thaw and assemble fresh sandwiches when ready to eat.
Save this recipe for later
Keep this recipe handy when you are planning another chicken dinner.
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