Open-Faced Chicken Parmesan Sandwiches
Crispy chicken tenders stacked on buttery Texas Garlic Toast with marinara sauce, melted cheese, and a sprinkle of Italian herbs. A quick, indulgent Italian-American sandwich perfect for any meal.
Servings: 6 servings
Calories: 460kcal
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
Use freshly grated Parmesan for better flavor
Broil for 1-2 minutes for additional crunch
Leftover sandwiches can be stored in the fridge for up to 3 days
Broil for 1-2 minutes for additional crunch
Leftover sandwiches can be stored in the fridge for up to 3 days