Garlic Bread Chicken Parmesan Sandwiches for 8 Hungry Fans

 

For the Chicken

4 Tablespoons olive oil

4 Tablespoons Unsalted Butter

4 Boneless, skinless chicken breasts, halved lengthwise (you’ll end up with 8 cutlets)

Seasoned croutons, crushed very fine

Jarred or homemade pesto

Jarred or homemade meatless marinara

16 slices provolone

Parmesan (I use the stuff in the plastic jar)

Fresh basil, torn

 

For the Sandwich

8 Hoagie rolls

2 Sticks unsalted butter, softened

Garlic alt with herbs (I use Lawry’s)

 

Drizzle 2 tablespoons olive oil and place 2 tablespoons of the butter in a large pan and heat to medium high heat.

Meanwhile, dredge the chicken in the finely crushed croutons on both sides.

Place 2 breasts at a time in the pan and after a minute turn down to medium low. Cook for 5 minutes and flip, cooking another 5-7 minutes or until cooked through to 160 degrees. Remove to a plate, add more butter and oil and repeat with remaining chicken. Set aside.

Butter the bread and sprinkle with garlic salt. Heat the oven to broil and cook open faced until golden. Remove to set aside.

Add a spoonful or two of sauce to the bottom bread and place the chicken on top.

Cover the chicken in the sauce and add the provolone.

Place under the broiler until the cheese is bubbly, then top with a sprinkle of parmesan cheese and add a smear of pesto and top with some basil. Top with the other bread and dig in!