Real Recipes From Real Home Cooks ®

spicy parmesan chicken sandwich

Recipe by
Andy Anderson !
Wichita, KS

In the test kitchen… hungry with nothing to do… Check the fridges, and dry storage and came up with some chicken breasts, and a bit of this and that. So, how about a nice spicy chicken Parmesan sandwich… I’m combining a bit of Italy with a bit of Mexico. I’m using adobo sauce in this recipe, and this sauce has, what I call, a lingering, persisting heat. But combined with the other ingredients blends together without too much heat. Well, you ready… Let’s get into the kitchen.

yield 2 serving(s)
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For spicy parmesan chicken sandwich

  • 1/4 c
  • 1 Tbsp
    adobo sauce
  • 2 md
    boneless, skinless chicken breasts, about 6 ounces each
  • 1/2 c
    flour, all-purpose
  • 1 tsp
    salt, kosher variety, or to taste
  • 1 tsp
    black pepper, freshly ground, or to taste
  • 2 lg
  • 2 Tbsp
    adobo sauce
  • 1 c
    japanese breadcrumbs, panko
  • 1/4 c
    parmesan cheese, freshly grated
  • 1/4 c
    grapeseed, or vegetable oil
  • 2 Tbsp
    sweet butter, unsalted, melted
  • 4 slice
    nice thick bread
  • 2 slice
    swiss cheese, i prefer lacy swiss
  • 1/2 c
    your favorite coleslaw

How To Make spicy parmesan chicken sandwich

  • 1
  • 2
    Place the chicken breasts between two pieces of cling wrap, or parchment paper.
  • 3
    Pound with a mallet until the chicken is an even thickness.
  • 4
    Chef’s Note: You could also use the bottom of a heavy skillet. WACK!!!
  • 5
    Combine the mayonnaise and 1 tablespoon of adobo sauce, and reserve.
  • 6
    Combine the flour, salt, and pepper, (to taste) then and add to a bowl or plate.
  • 7
    Whisk together the adobo sauce, and eggs, and place into another bowl or plate.
  • 8
    Combine the panko breadcrumbs with the Parmesan cheese in a third bowl or plate.
  • 9
    Chef’s Note: Salt & pepper the chicken before beginning the next step.
  • 10
    Take one of the chicken breasts and througouly coat with the flour.
  • 11
    Move to the egg mixture, and dip in until coated.
  • 12
    Finally, coat with the panko breadcrumbs.
  • 13
    Chef’s Note: Repeat for the other chicken breast.
  • 14
    Chef’s Tip: Allow the chicken breasts to rest for 10 minutes.
  • 15
    Add the oil to a large skillet over medium heat.
  • 16
    Chef’s Note: Allow the oil to heat up until it begins to shimmer.
  • 17
    Add the chicken breasts.
  • 18
    Cook two minutes per side, or until golden brown.
  • 19
    Reserve the chicken; wipe out the skillet, and return to heat.
  • 20
    Brush the butter on bother sides of the bread.
  • 21
    Toast in the pan until nice and brown, about 2 minutes per side.
  • 22
    Place a rack in the upper-middle position, and set the oven to broil.
  • 23
    Spread half the mayo/adobo sauce over two of the toasted bread slices.
  • 24
    Add a cutlet to each slice of bread.
  • 25
    Add the Swiss cheese.
  • 26
    Place the cutlets on a baking sheet, and place in the broiler until the cheese begins to melt, about 2 to 3 minutes.
  • 27
    Remove from broiler, and then add the coleslaw.
  • 28
    Top with the remaining piece of toasted bread, and serve while still warm… maybe with a side of my awesome sweet potato chips. Enjoy.
  • 29
    Keep the faith, and keep cooking.