‘What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with you for the idea or inspiration.
These easy chicken parmesan subs have a few special touches that make them wayyy better than take-out. The secret is pesto on the bread. I do the same kind of thing for meatball subs. The roll also needs to be toasted…otherwise it will get soggy from the marinara in .2 seconds.
These rolls lived in the freezer until I needed a quick dinner. I like soft rolls for this (rather than ciabatta or sourdough rolls). I used breaded chicken tenders making this an even easier dinner.
3 chicken tenders
2 sub rolls
3 tbs pesto
1/2 cup tomato sauce
2 tbs grated Parmesan
3 slices of provolone cheese
Preheat oven to 375-degrees.
Cook chicken tenders until cooked through.
Spread pesto and a drizzle of olive oil onto the rolls.
Toast the rolls in the oven for 5 minutes.
Top with chicken and tomato sauce.
Cook for 10 minutes.
Top with Parmesan and provolone cheese and return to the oven until melted.
Some of my other fav sandwiches for dinner are:
chicken and pear sandwiches with arugula and sharp cheese
fig jam and prosciutto on strong ciabatta
sliced turkey, cranberry, and brie panini on nutty wheat bread
Italian grilled cheese with breaded eggplant
some panini tips
any quick dinner ‘wiches to recommend?