Introduction
If you love the classic flavors of Italian-American comfort food but crave something quick and easy, these Open-Faced Chicken Parmesan Sandwiches are exactly what you need. The combination of crispy golden-brown breaded chicken tenders, rich marinara sauce, melted provolone cheese, and a hint of parmesan and Italian herbs on top of buttery, garlicky Texas Garlic Toast makes every bite a symphony of flavors and textures. The aroma alone will have everyone gathering in the kitchen, and the open-faced style means less mess and more satisfying bites. This recipe is perfect for lunch, dinner, or even a hearty snack, and it’s simple enough to prepare on busy days. Get ready to fall in love with this delicious twist on a timeless favorite!
Prep Time, Cook Time, Total Time & Servings
Prep time: 10 minutes
Cook time: 12 minutes
Total time: 22 minutes
Servings: 6 sandwiches
Ingredients
- 1 box Texas Garlic Toast 5 Cheese (6 slices)
- 10 golden-brown breaded chicken tenders
- 1 jar (about 24 oz) marinara sauce
- 6 slices white provolone or mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried Italian herbs (a mix of oregano, basil, thyme)
Step-by-Step Instructions
- Preheat the oven: Set your oven to 375°F (190°C) and allow it to fully preheat. This will ensure your sandwich melts perfectly and toasts evenly.
- Arrange the bread: Place all 6 slices of Texas Garlic Toast on a baking sheet, spacing them out evenly to allow heat to circulate.
- Spread marinara sauce: Use a spoon or spatula to spread approximately 2 tablespoons of marinara sauce evenly over each slice of garlic toast. Make sure to cover the surface but avoid sogginess.
- Add the chicken tenders: Place two golden-brown breaded chicken tenders on each slice, arranging them so they fit nicely without overlapping too much.
- Top with cheese: Lay one slice of provolone or mozzarella cheese over the chicken tenders on each sandwich.
- Sprinkle parmesan and herbs: Evenly sprinkle grated Parmesan cheese and dried Italian herbs over each open-faced sandwich.
- Bake: Place the baking sheet in the oven and bake for 10-12 minutes. Look for melted, bubbly cheese with golden-brown edges indicating your sandwich is ready.
- Serve: Remove from the oven and let cool for a minute or two. Serve warm with extra marinara sauce on the side for dipping.
Pro Tips for Perfect Results
- Use freshly grated Parmesan cheese if possible; it melts and flavors better than pre-grated powders.
- For extra crunch, lightly broil your sandwich for the last 1-2 minutes, watching carefully to avoid burning.
- If your chicken tenders aren’t pre-cooked, bake or pan-fry them before assembling to ensure they’re crispy and cooked through.
- Don’t overload the garlic toast with sauce to prevent sogginess; a thin layer works best.
- Experiment with fresh herbs like basil or parsley on top after baking for a pop of color and fresh flavor.
Variations and Substitutions
- Cheese Options: Swap provolone for part-skim mozzarella for a milder flavor, or add a sprinkle of shredded Asiago for extra depth.
- Healthier Swaps: Use whole wheat garlic toast or multigrain bread for more fiber. Opt for baked chicken tenders to cut fat.
- Marinara Alternatives: Try a homemade tomato basil sauce for a fresher taste or a low-sodium marinara to reduce salt intake.
- Vegetarian Version: Replace chicken tenders with breaded eggplant slices or portobello mushrooms for a meat-free delight.
- Spicier Kick: Add a pinch of red pepper flakes to the marinara sauce or sprinkle on top before baking.
Storage and Reheating Tips
Store leftover sandwiches in an airtight container in the refrigerator for up to 3 days. To reheat, place the sandwiches on a baking sheet and warm in a preheated 350°F oven for 8-10 minutes until the cheese is melted and the bread is crisp again. Avoid microwaving as it can make the bread soggy. If storing without sauce, add fresh marinara when serving for the best texture.
Frequently Asked Questions
- Can I make this sandwich ahead of time?
- Yes! Assemble the sandwiches up to the point before baking, then cover and refrigerate for up to 24 hours. Bake as instructed when ready to eat.
- What if I don’t have Texas Garlic Toast?
- Any sturdy garlic bread or thick sliced bread works well. Just toast it first with a bit of butter and garlic powder for similar flavor.
- Can I use fresh mozzarella instead of sliced provolone?
- Definitely! Fresh mozzarella adds a creamy texture but melt time may vary. Tear it into thin slices or small pieces for even melting.
- Are these sandwiches freezer-friendly?
- Yes, you can freeze assembled, unbaked sandwiches wrapped airtight for up to one month. Bake from frozen, adding a few extra minutes to the baking time.
- How spicy is this recipe?
- The standard recipe is mild but you can easily add red pepper flakes or spicy marinara to give it some heat.
- Can I use grilled chicken instead of breaded tenders?
- You can, but it won’t have the same crunch or traditional chicken parmesan texture. Consider breading and baking your chicken for the full experience.
Nutrition Estimate per Serving
Each Open-Faced Chicken Parmesan Sandwich provides approximately 450-500 calories, with 30-35 grams of protein, 40-45 grams of carbohydrates, and 15-18 grams of fat. The protein-rich chicken tenders combine with cheese for a satisfying meal, while the garlic toast adds a comforting carb base. Choosing baked chicken tenders and whole grain toast can lower calories and increase fiber if desired.
Open-Faced Chicken Parmesan Sandwiches
Ingredients
- 1 box Texas Garlic Toast 5 Cheese (6 slices)
- 10 golden-brown breaded chicken tenders
- 1 jar (about 24 oz) marinara sauce
- 6 slices white provolone or mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried Italian herbs (a mix of oregano, basil, thyme)
Instructions
- Preheat the oven to 375°F (190°C)
- Arrange the bread: Place all 6 slices of Texas Garlic Toast on a baking sheet with even spacing
- Spread marinara sauce: Distribute 2 tablespoons of marinara sauce per slice, avoiding sogginess
- Add the chicken tenders: Put 2 tenders on each garlic toast slice, arranging neatly
- Top with cheese: Place one provolone or mozzarella slice over the tenders
- Sprinkle parmesan and herbs: Evenly distribute Parmesan cheese and Italian herbs
- Bake: Cook for 10-12 minutes until cheese is melted and bubbly with golden-brown edges
- Serve: Let cool for a moment and serve warm with dipping sauce on the side
Notes
Broil for 1-2 minutes for additional crunch
Leftover sandwiches can be stored in the fridge for up to 3 days