Pesto Chicken Parm Sandwich
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Recipe Intro From lisathompson
This decadent sandwich is packed with flavor thanks to a simple homemade pesto and a spicy, chunky tomato sauce. Tuttorosso San Marzano Style Hand Crushed Tomatoes provide the perfect texture for the sauce that cooks down until thickened- meaning it'll stay put on your sandwich where it belongs! You're welcome to substitute your favorite store-bought pesto here, but the recipe provided here is great to learn and have in your back pocket to use on everything from pasta to pizza to grilled cheese!
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Recipe Card
For the Chunky Tomato Sauce
ingredients
- 1 (28-ounce) can Tuttorosso San Marzano Style Hand Crushed Tomatoes
- 4 garlic cloves, peeled and roughly chopped
- 1 tablespoon olive oil
- 1-2 teaspoons chopped Calabrian chiles or crushed red pepper flakes, (optional)
- Pinch sugar, (optional)
- Kosher salt, to taste
For the Chicken Cutlets
ingredients
- 4 boneless skinless chicken breasts, about 1/4" thick
- Kosher salt, to taste
- Black pepper, to taste
- 1 cup breadcrumbs (gluten-free if necessary)
- 1/3 cup grated parmesan cheese
- 1/3 cup all-purpose flour (gluten-free if necessary)
- 2 large eggs, beaten
- Neutral oil, for frying
For the Pesto
ingredients
- 1/2 cup grated parmesan cheese
- 1/3 cup raw walnuts, pine nuts, or pistachios
- 1-2 garlic cloves, peeled
- 1 lemon, juiced
- 3 packed cups (about 4 ounces) fresh basil, leaves picked from stems
- 1/2 cup olive oil
- Kosher salt, to taste
To Assemble
ingredients
- 8 ounces fresh sliced mozzarella cheese
- 4 ciabatta or hero rolls (gluten-free if necessary)
Make the Chunky Tomato Sauce
Method
Step 1
Bring Tuttorosso San Marzano Style Hand Crushed Tomatoes, chopped garlic, olive oil, and Calabrian chiles or red pepper flakes to a boil in a medium pot, then reduce heat and simmer, stirring often, for about 35 minutes. (Sauce can be made up to 5 days in advance and stored in the refrigerator.)
Bread and Fry the Chicken
Step 1
Meanwhile, heat enough neutral vegetable oil in a large skillet to cover about ½” over medium heat.
Step 2
Lay chicken breast slices on a clean work surface and pat dry with paper towels. Season liberally with kosher salt and black pepper.
Step 3
Stir breadcrumbs and grated parmesan cheese in a shallow dish until combined.
Step 4
Dredge chicken in a light but thorough coating of flour, then dunk into beaten egg, letting excess run off into the bowl. Dredge in breadcrumbs and set aside on a plate while you bread the rest.
Step 5
Sprinkle a tiny pinch of breadcrumbs into the hot oil to make sure they sizzle immediately. Fry chicken breast for about 7 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil and keep warm until ready to serve.
Make the Pesto
Step 1
Add grated parmesan cheese, walnuts or pine nuts, garlic, and lemon juice to the bowl of a food processor and puree until smooth, scraping down sides of the bowl as needed. Add basil and olive oil and pulse just until smooth, being careful not to over-process. Pesto can be made 2 days in advance stored in an airtight container topped with a tablespoon or two of olive oil to help seal in the freshness.
Assemble Sandwiches
Step 1
Spread a layer of pesto on each half of bread, then top with chicken and a few spoonfuls of chunky tomato sauce. Top with mozzarella cheese and top bun. Heat in a hot oven for about 10-15 minutes, until cheese is melted. Serve and enjoy with extra tomato sauce on the side for dipping.