Chicken Parmesan Sandwich on Roasted Garlic Butter-Brushed Buns

Confession: I have a love, hate relationship with chicken parmesan. I love the idea of it, but in practice it often ends up losing its crispiness from the sauce (at least for me)! I think I’ve found a good alternative to traditional chicken parmesan by turning it into a sandwich and substituting roasted tomatoes for the sauce. I get the amazing flavor combo of breaded pan fried chicken, rich tomatoes, and creamy cheese without losing the crispiness. If anything I’m creating a more crispy bite with the toasted parmesan garlic butter bread!


  1. Preheat the oven to 400°
  2. Peel off the loose outer layers of the garlic bulb (keeping the cloves together) and slice off the top of the bulb to expose the cloves. Place the garlic bulb on aluminum foil, drizzle with olive oil, cover with the foil, set on a sheet pan and place in the oven to bake for 30 to 40 minutes or until fork tender and light golden brown.
  3. Set the garlic aside and let it cool before removing the cloves. Once cooled, combine the butter, garlic, parmesan, salt, and pepper and mix until smooth.
  4. Increase the oven temperature to 425°
  5. Place parchment paper on a sheet pan and lay the tomato slices in a single layer. Make sure to pat dry the tomatoes if they are really juicy. Drizzle the tomatoes with olive oil and sprinkle with salt and pepper. Roast for 30 minutes and set aside.
  6. While the tomatoes are roasting, cut each chicken breast lengthwise to create 4 thin slices (2 slices per breast). Pound the pieces with a rolling pin under plastic wrap until they’re ¼ inch thick. Cut the slices in half widthwise if they’re too large after flattening (this is also how you get more servings out of two breasts).
  7. Set up a breading station with 3 shallow dishes (I like to use cake pans). Combine the bread crumbs, parmesan, and oregano in one dish; flour in another; and whisked eggs in the last dish.
  8. Heat the 2 tbsp. of olive oil in a cast iron skillet (or a regular skillet) over medium-high heat.
  9. While the skillet heats up, coat the chicken with flour, then dip in the egg, and finally cover with the bread crumb mixture.
  10. Once the pan is hot add the chicken and pan fry until golden brown and cooked through, about 2-3 minutes on each side. Set the chicken aside and place the mozzarella cheese on top to melt.
  11. Once the tomatoes come out of the oven, spread the garlic butter on both the top and bottom bun and place butter side up in the oven (still set at 425°F) for 5 minutes or until lightly toasted.
  12. Assemble the sandwiches by placing the chicken on the bottom bun, then top with the roasted tomatoes, basil and top bun. Serve immediately and enjoy!

Recipe Credit

Allison Breitenbach is a market researcher by day, and a home cook by night based in Southwest Ohio. She finds joy in creating aesthetically pleasing and delicious dishes from scratch or through existing recipes from around the food community. Her love of food and cooking led her to create the Instagram page to house her dishes and interact with a community that share in her passion. Checkout her page for more!