Grilled Chicken Parmesan Sandwich

10 minutes Prep Time
30 minutes Cook Time
2 Servings

Juicy grilled chicken, melty mozzarella, and a rich, herby marinara come together in this delicious Grilled Chicken Parmesan Sandwich. Made with Tuttorosso San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt, the sauce is perfectly balanced: bright, savory, and slightly sweet. It’s the ultimate grilled chicken sandwich for an easy, flavor-packed meal. @forgetthetakeout @thefeedfeed (5/8/26)

Ingredients

  • 5 tablespoons olive oil, divided
  • 1 small yellow onion, chopped
  • 2 garlic cloves, minced

  • 1 can Tuttorosso San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt 28 oz

  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon sugar
  • ¼ cup chicken broth
  • 3 fresh basil leaves, torn into pieces
  • 3 chicken breasts
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 large piece of ciabatta bread, sliced lengthwise
  • 5 slices fresh mozzarella

Instructions

Step one

Heat a large pot over medium heat. Drizzle with 1 tablespoon oil, then add in the onion and garlic. Cook until softened and fragrant, about 3 to 4 minutes.

Step two

To the onions and garlic, add in the can of Tuttorosso San Marzano Style Hand Crushed Tomatoes, salt, pepper, sugar, chicken broth, and half of the fresh basil. Bring to a boil, then reduce to a simmer and allow the sauce to thicken, stirring as needed.

Step three

Meanwhile, heat the grill to 450°F. Evenly coat the chicken breasts with two tablespoons of oil and Italian seasoning, garlic powder, onion powder, and salt & pepper. Add to the grill and cook for 6 minutes per side, or until the internal temperature reaches 165°F. Set aside.

Step four

Brush the ciabatta with the remaining 2 tablespoons of oil, place it on the grill, and cook for 3 to 5 minutes, or until crispy.

Step five

To assemble, add marinara to the bottom half of the ciabatta, then layer with chicken breasts (cut in half if too thick), more marinara, mozzarella slices, and fresh basil. Add the top piece of ciabatta, then place the sandwich back on the grill until the mozzarella is melted. If the ciabatta is getting too crispy, wrap the sandwich in foil and place it on the grill. Cut in half and enjoy.

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