spicy vodka chicken parm sando

“Imagine taking the crispy, golden-brown goodness of chicken parmesan and sandwiching it between two perfectly toasted slices of bread. Now, take it up a notch by adding a luscious, spicy creamy vodka sauce to the mix.

A twist on a classic. Chicken parmesan sandwich with a creamy spicy vodka sauce.

Embarrassingly, I make chicken parm way too much and pasta alla vodka is a huge comfort meal to me, so it just felt right that I made a sandwich with the two dishes I consume the most of. I'm in the process of trying to become a better baker, so I challenged myself to make fresh ciabatta for this sandwich and it did not disappoint. The homemade ciabatta added an extra level of deliciousness to the overall flavor profile. However, if you're not up for making your own bread, you can definitely skip this step. It's important to consider that this sandwich is dense and saucey, so picking a bread that can hold up to the moisture is crucial.

The sandwich consists of a crusted parmesan chicken, topped with a generous amount of ooey-gooey mozzarella cheese, and slathered in a spicy vodka sauce. All of this goodness is sandwiched between a soft and chewy ciabatta roll.

The combination of flavors and textures in this sandwich is beyond satisfying. Trust me when I say, please make this sandwich. It will quickly become one of your favorites.

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Yield: 2

By: Denise Martinez

Print Recipe

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Spicy Vodka Chicken Parm Sando

It's chicken parm but in a sandwich and 20x's better.

Prep time: 30 MinCook time: 15 MinTotal time: 45 Min

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Ingredients

Chicken Parm

• thin chicken breast or cutlet, 1
• flour, 1 cup, for dredging
• dried oregano, 1 tbsp
• garlic powder, 1 tbsp
• onion powder, 1 tbsp
• egg, 1
• panko or breadcrumbs, 1 1/2 cup
• parmesan cheese, grated, 1 1/2 cup
• salt and pepper to taste
• low moisture mozzarella cheese, cut into round slices
• neutral oil, for pan frying

Vodka Sauce

• shallot, 1 minced
• garlic, 2-3 cloves, minced
• heavy cream, 1 cup
• tomato paste, 1/4 cup
• vodka, 1/4 cup
• red pepper flakes, 2 tsp
• butter, 1 tbsp
• chicken stock, 1/4 cup (optional)
• salt and pepper to taste
• olive oil, 1 tbsp

Sando

• ciabatta, or bread roll, 1
• basil leaves, 1 bunch

Instructions

1. Preheat oven to 350. Take ciabatta or bread roll, cut in half and toast until golden brown. Set aside.
2. Prepare your chicken for breading, season with salt and pepper and set aside.
3. Take 3 sheet trays and separate flour into one, egg into another, and panko with grated parmesan cheese into a third.
4. Season your flour with oregano, salt, pepper, garlic powder, and onion powder. Season your egg mixture with a pinch of salt. Season panko with salt and pepper.
5. Take your seasoned chicken breast and coat it generously with the seasoned flour and shake off excess. Next, place chicken into the egg mixture and finish by coating your chicken in the panko mixture.
6. Set aside on a sheet tray with a cooling rack.
7. Take a skillet and set to medium-high heat. Place about 1/2 cup of neutral oil into the pan and heat until the temperature reaches around 320 degrees.
8. Carefully place the chicken into the pan and cook on both sides until golden brown. Place the chicken on cooling rack lined sheet tray and set aside.
9. For the vodka sauce, heat a pan on medium heat with 1 tbsp of olive oil and add minced garlic for about 30 seconds.
10. Add in shallots and cook until translucent. 1 minute.
11. Add red pepper flakes and tomato paste then cook until tomato paste has caramelized and turned darker in color.
12. Add vodka and reduce by 2/3.
13. Add in chicken stock or water and reduce by 2/3.
14. Once reduced, add in heavy cream and reduce until slightly thickened.
15. Season with salt and pepper to taste.
16. Remove from heat and add in butter until fully incorporated into the sauce.
17. Spoon the vodka sauce over your chicken cutlet. Add slices of fresh mozzarella on top of the sauce and place onto a cooling rack lined sheet tray and place in the oven under the broiler on the highest setting. You only want the cheese to melt and become bubbly. It’s very important to watch the chicken at this point as to avoid it from burning.
18. Once the cheese has melted, remove the chicken from the oven and assemble your sandwich.
19. Take your toasted bread and spoon vodka sauce on one half of the bread.
20. Add the chicken on top of the sauce and spoon more sauce over the chicken.
21. Top the chicken with a few basil leaves and add the top portion of the bread roll.
22. Serve immediately.

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hi, I’m Denise!

I'm a Product Designer turned Home Chef. With professional training in both fields, I bring creativity and precision to the kitchen.

Whether you're a beginner or an experienced cook, my goal is to empower and inspire you through recipes and tips.

I can help you cook and conquer kitchen challenges for amazing meals.

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