Pesto Chicken Parm Sandwich

20 minutes Prep Time
45 minutes Cook Time
4 Servings

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!   @lisathompson   @thefeedfeed

Ingredients

  • For the Chunky Tomato Sauce
  • 1 can Tuttorosso® San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt
  • 4 garlic cloves, peeled & roughly chopped
  • 1 tablespoon olive oil
  • 1-2 teaspoons crushed red pepper, or chopped Calabrian chiles, optional
  • 1 pinch sugar, optional
  • Kosher salt to taste
  • For the Chicken Cutlets
  • 1 cup olive oil, for frying (neutral oil)
  • 4 boneless skinless chicken breasts, about 1/4″ thick
  • Kosher salt and freshly ground black pepper to taste
  • 1 cup bread crumbs, gluten free if necessary
  • 1/3 cup Parmesan cheese
  • 1/3 cup all-purpose flour, gluten free if necessary
  • 2 large eggs, beaten
  • For the Pesto
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup pine nuts, or walnuts or pistachios, raw
  • 1-2 garlic cloves, peeled
  • Juice of one lemon
  • 3 cups basil leaves, fresh leaves picked from stems (about 4 oz)
  • 1/2 cup olive oil
  • Kosher salt to taste
  • To Assemble
  • 8 ounces fresh mozzarella cheese, sliced
  • 4 Ciabatta bread, or hero rolls, gluten free if necessary

Instructions

Step one – Make the Chunky Tomato Sauce

Bring Tuttorosso San Marzano Style Hand Crushed Tomatoes, chopped garlic, olive oil, and 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 refrigerator.)

Step two – Bread and Fry the Chicken

Meanwhile, heat enough neutral vegetable oil in a large skillet to cover about 1/2″, over medium heat.  

Step three

Lay chicken breast slices on a clean work surface and pat dry with paper towels.  Season liberally with kosher salt and black pepper. 

Step four

Stir breadcrumbs and grated parmesan cheese in a shallow dish until combined. 

Step five

Dredge chicken in a light but thorough coating of flour, then dunk into beaten egg, letting access run off into the bowl.  Dredge in breadcrumbs and set aside on a plate while you bread the rest. 

Step six

Sprinkle a tiny pinch of breadcrumbs into the hot oil to make sure they sizzle immediately.  Fry chicken breasts 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.  

Step seven – Make the Pesto

Add grated parmesan cheese, walnut 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.  

Step eight – Assemble Sandwiches

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. 

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