Chicken Parm Sandwiches on the Griddle with Katherine Salom | Charbroil®

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while maintaining meltiness.

Lay out all ingredients: thin sliced chicken breast, marinara sauce, Italian breadcrumbs, parmesan cheese, mozzarella cheese, hoagie rolls, eggs, minced garlic, butter, flour, and oil.

Set up dredging station with flour, egg, and a mixture of breadcrumbs and grated parmesan cheese.

Dredge chicken breast in flour, then dip in egg, and coat with breadcrumb and parmesan mixture.

Place breaded chicken on a tray and prepare for cooking.

Heat griddle to low medium heat and pour in marinara sauce to warm.

Add a generous amount of oil to the griddle for shallow frying the chicken breasts.

Place breaded chicken breasts on the griddle and cook until crispy, about 6-7 minutes on each side.

Flip chicken breasts and check internal temperature with a meat thermometer, ensuring it reaches 165°F.

Set cooked chicken aside and prepare to toast the bread.

Melt butter in a bowl, add minced garlic and parsley, and mix.

Brush the inside of hoagie rolls with garlic butter mixture.

Toast the buttered rolls on the griddle until golden brown, flipping to ensure even toasting.

Assemble the sandwiches by placing crispy chicken on the toasted rolls, ladling marinara sauce on top, and adding mozzarella cheese.

Sprinkle freeze-dried basil over the cheese for color.

Cover sandwiches with a lid on the griddle to melt the cheese, cooking for about 3 minutes.

Remove sandwiches from the griddle and cut to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens