Here’s a Chicken Parmesan Grilled Cheese Sandwich that brings together two ultimate comfort foods — crispy chicken parm and melty grilled cheese — in one ridiculously delicious, golden, gooey sandwich.
🧀🍗 Chicken Parmesan Grilled Cheese Sandwich
🕒 Total Time: ~30 minutes
Servings: 2 hearty sandwiches
🧾 Ingredients:
For the Sandwiches:
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4 slices thick sandwich bread (sourdough, Italian, or Texas toast work great)
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2 breaded chicken cutlets (store-bought or homemade)
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½ cup marinara sauce (plus more for dipping)
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4 slices mozzarella cheese
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2 tablespoons Parmesan cheese, grated
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2 tablespoons butter, softened
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Optional: fresh basil, red pepper flakes, or a sprinkle of Italian seasoning
Optional Homemade Chicken Cutlet:
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1 chicken breast, halved horizontally
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Salt, pepper, garlic powder
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Flour + egg + breadcrumbs (for dredging)
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Oil for frying
🔪 Instructions:
1. Prepare Chicken (Skip if Using Pre-cooked)
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Season thin chicken cutlets with salt, pepper, garlic powder.
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Dredge in flour → beaten egg → breadcrumbs.
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Fry in a skillet with oil over medium heat until golden and cooked through (about 3–4 minutes per side). Set aside.
2. Assemble Sandwiches
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Butter one side of each bread slice.
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On the unbuttered side, layer:
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1 slice mozzarella
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1 chicken cutlet
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Spoon of warm marinara
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Sprinkle of Parmesan
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Another slice of mozzarella
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Top with the second bread slice (buttered side out).
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3. Grill the Sandwiches
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Heat a skillet or griddle over medium heat.
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Place sandwiches in skillet. Grill 3–4 minutes per side, pressing gently, until bread is golden and cheese is melted.
🔥 Tip: Grill low and slow to let the cheese melt fully without burning the bread.
4. Serve
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Slice in half and serve hot with extra marinara on the side for dipping.
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Garnish with fresh basil if desired.
🧊 Storage / Meal Prep:
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You can make and refrigerate/freeze the breaded chicken in advance.
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Reheat in oven or air fryer, then assemble fresh grilled cheese when ready to eat.
🍽️ Variations:
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Add a few pepperoni slices for an Italian twist.
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Use garlic butter on the bread for a bolder flavor.
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Swap mozzarella for provolone, fontina, or a blend for extra gooeyness.