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Chicken Marinara Mozzarella Sandwich
Lunch

Chicken Marinara Mozzarella Sandwich

A twist on the classic chicken parmesan, this grilled sandwich combines breaded chicken with marinara sauce and Tillamook Farmstyle Whole Milk Mozzarella Slices for a fuller flavor and the perfect melt. 

55min serves 2

Ingredients

BREADED CHICKEN:

  • 1 boneless, skinless chicken breast, cut in half lengthwise

  • 2 tsp kosher salt

  • 1 cup panko

  • 1 cup regular breadcrumbs (note: if you can’t find panko, you can use 2 cups of regular bread crumbs)

  • ½ cup white flour

  • 1 egg, whisked

  • 2 tbsp vegetable oil

HERB SAUCE (OPTIONAL):

  • ½ cup fresh basil

  • ¼ cup fresh parsley

  • ¼ cup fresh oregano

  • 1 jalapeño, seeded and roughly chopped

  • 1 shallot, roughly chopped

  • 1 clove of garlic, roughly chopped

  • ¾ cup olive oil

  • ¼ cup red wine vinegar

  • 2 tsp kosher salt

  • 2 tsp black pepper

SANDWICH ASSEMBLY:

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Herb Sauce (Optional):

  1. Combine ingredients in a food processor or blender until the fresh herbs are chopped and the mixture appears freckled with herbs. ( Note: Avoid over processing which will result in a paste-like texture.)

Breaded Chicken:

  1. Using a meat mallet, pound the chicken breast pieces until they’ve flattened and nearly doubled in size and sprinkle them evenly with salt. 

  2. Place four in one bowl, egg in another, and panko with the breadcrumbs mixed in a third. 

  3. Dredge one cutlet at a time through the flour, making sure it’s completely coated before dipping the breast in the egg mixture. Finally, dip the chicken into the bread crumb mixture. Repeat the process with the remaining chicken piece.  

  4. Heat oil in a non-stick pan over medium-high heat. Once it reaches temperature, gently place one of the chicken cutlets into the pan and cook on each side for 2-3 minutes, or until golden brown.  Repeat with the remaining chicken piece. 

Sandwich Assembly: 

  1. Heat a non-stick pan over medium heat. 

  2. While waiting for your pan to reach medium heat, apply a liberal amount of butter on one side of each piece of bread, one for each of the two sandwiches. 

  3. Once the pan reaches medium heat, place two slices of bread butter side down in the pan and layer three slices of Farmstyle Whole Milk Mozzarella Slices on top of each slice. 

  4. Optional: Spread a big spoonful of herb sauce across the mozzarella before covering the pan with a lid. 

  5. Cook for one minute, or until the mozzarella is nearly melted. 

  6. Remove the lid and jostle the melted slices with a spatula before removing and setting aside. 

  7. Place remaining bread slices butter side down and cook for one minute. 

  8. Spread a dollop of marinara sauce over the topside of the bread before stacking one of the chicken cutlets on top.   

  9. Top the sandwich with the slice of bread with melted cheese (buttered side facing up). 

  10.  Continue to melt cheese and cook the sandwich until golden brown.  

  11. Remove and set aside to cool slightly for two minutes. 

  12. Slice each sandwich in half and serve warm. 

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