If you’re craving crispy chicken, creamy vodka sauce, and melty cheese, this Vodka Sauce Chicken Parmesan Sandwich is the perfect indulgence. This Italian-inspired sandwich takes classic Chicken Parmesan to the next level by layering crispy breaded chicken with rich, velvety vodka sauce and gooey melted mozzarella—all packed into a toasted, garlic-buttered sandwich roll.

Perfect for weeknight dinners, game days, or a weekend treat, this sandwich is restaurant-worthy yet easy to make at home. Pair it with a side of fries, a salad, or roasted veggies for a complete meal.

Kitchen Equipment Needed

Large skillet
Baking sheet
Mixing bowls
Measuring cups and spoons
Meat mallet (optional)
Wire rack (for crispier chicken)

Ingredients Overview

Chicken: Boneless, skinless chicken breasts, pounded thin for even cooking.
Vodka Sauce: A creamy, tangy sauce that brings a bold flavor.
Mozzarella & Parmesan: For the perfect cheesy, melty topping.
Toasted Sandwich Rolls: A sturdy roll like ciabatta or hoagie works best.

Ingredients (Makes 4 Sandwiches)

For the Chicken Parmesan

2 large boneless, skinless chicken breasts (cut in half lengthwise)
1 cup all-purpose flour
2 eggs, beaten
1 cup Italian breadcrumbs
½ cup grated Parmesan cheese
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon red pepper flakes (optional)
¼ cup olive oil (for frying)

For the Vodka Sauce

1 tablespoon olive oil
1 small onion, finely diced
2 cloves garlic, minced
½ teaspoon red pepper flakes
1 (14 oz) can crushed tomatoes
¼ cup vodka
½ cup heavy cream
¼ teaspoon salt
¼ teaspoon black pepper
½ cup grated Parmesan cheese

For Assembling the Sandwich

4 sandwich rolls (ciabatta, hoagie, or brioche)
1 tablespoon butter (melted)
½ teaspoon garlic powder
1 ½ cups shredded mozzarella cheese
Fresh basil leaves (for garnish)

Directions

Step 1: Prepare & Cook the Chicken

Place chicken pieces between two pieces of plastic wrap and pound to ½-inch thickness.
Set up a breading station:

Flour in one bowl
Beaten eggs in another
Breadcrumbs, Parmesan, garlic powder, salt, pepper, and red pepper flakes in a third bowl.
Dredge each chicken piece in flour, then eggs, then breadcrumbs, pressing to coat evenly.

Heat olive oil in a large skillet over medium heat. Cook chicken for 3-4 minutes per side, until golden brown and crispy. Transfer to a wire rack to keep crispy.

Step 2: Make the Vodka Sauce

In a skillet, heat olive oil and sauté onion and garlic for 2 minutes. Add red pepper flakes and cook for another minute.
Pour in crushed tomatoes and vodka; simmer for 5 minutes. Stir in heavy cream, salt, pepper, and Parmesan, then simmer for another 3-5 minutes until creamy.

Step 3: Assemble the Sandwich

Preheat oven to 400°F (200°C).
Brush sandwich rolls with melted butter and garlic powder. Toast in the oven for 5 minutes until slightly crispy.

Place a spoonful of vodka sauce on the bottom half of each roll, then top with crispy chicken, more vodka sauce, shredded mozzarella, and extra Parmesan.

Step 4: Bake & Serve

Bake sandwiches open-faced for 5-7 minutes, until cheese is melted and bubbly. Remove from oven, top with fresh basil, and close the sandwiches.

Serve warm with extra vodka sauce for dipping.

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Nutrition (per sandwich, ~4 servings)

Calories: ~680
Fat: ~30g
Carbohydrates: ~60g
Protein: ~45g

Expert Tips

For Extra Crunch: Use panko breadcrumbs instead of regular breadcrumbs.
For a Lighter Version: Bake the breaded chicken at 400°F for 20 minutes instead of frying.
For a Spicy Kick: Add extra red pepper flakes to the vodka sauce.

FAQs

Can I use store-bought vodka sauce?
Yes! If short on time, use your favorite jarred vodka sauce.

Can I make this sandwich ahead of time?
For best texture, fry the chicken ahead of time and assemble just before serving.

What’s the best cheese substitute for mozzarella?
Provolone or Fontina melts well and adds extra flavor.

Storing & Freezing

Storing: Keep leftover chicken and sauce separate. Refrigerate for up to 3 days.
Freezing: Freeze breaded, cooked chicken for up to 2 months. Reheat in the oven at 375°F for 10 minutes.

Substitutions & Variations

Gluten-Free: Use gluten-free breadcrumbs and rolls.
Dairy-Free: Swap out dairy-free cheese and coconut cream for heavy cream.
Low-Carb: Serve on lettuce wraps or in a baked eggplant slice.

Vodka Sauce Chicken Parmesan Sandwich

If you're craving **crispy chicken, creamy vodka sauce, and melty cheese**, this **Vodka Sauce Chicken Parmesan Sandwich** is the perfect indulgence.

Print Recipe Pin Recipe

Equipment

- Large skillet
- Baking sheet
Mixing bowls
Measuring cups and spoons
- Meat mallet (optional)
- Wire rack (for crispier chicken)

Ingredients

#### **For the Chicken Parmesan**
- 2 large boneless skinless chicken breasts (cut in half lengthwise)
- 1 cup all-purpose flour
- 2 eggs beaten
- 1 cup Italian breadcrumbs
- ½ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes optional
- ¼ cup olive oil for frying
#### **For the Vodka Sauce**
- 1 tablespoon olive oil
- 1 small onion finely diced
- 2 cloves garlic minced
- ½ teaspoon red pepper flakes
- 1 14 oz can crushed tomatoes
- ¼ cup vodka
- ½ cup heavy cream
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese
#### **For Assembling the Sandwich**
- 4 sandwich rolls ciabatta, hoagie, or brioche
- 1 tablespoon butter melted
- ½ teaspoon garlic powder
- 1 ½ cups shredded mozzarella cheese
- Fresh basil leaves for garnish

Instructions

#### **Step 1: Prepare & Cook the Chicken**
Place chicken pieces between two pieces of plastic wrap and **pound to ½-inch thickness**.
Set up a breading station:
**Flour** in one bowl
**Beaten eggs** in another
**Breadcrumbs, Parmesan, garlic powder, salt, pepper, and red pepper flakes** in a third bowl.
Dredge each chicken piece in **flour, then eggs, then breadcrumbs**, pressing to coat evenly.
Heat **olive oil** in a large skillet over medium heat. Cook chicken for **3-4 minutes per side**, until **golden brown and crispy**. Transfer to a **wire rack** to keep crispy.
#### **Step 2: Make the Vodka Sauce**
In a skillet, heat **olive oil** and sauté **onion and garlic** for 2 minutes. Add **red pepper flakes** and cook for another minute.
Pour in **crushed tomatoes and vodka**; simmer for **5 minutes**. Stir in **heavy cream, salt, pepper, and Parmesan**, then simmer for another **3-5 minutes** until creamy.
#### **Step 3: Assemble the Sandwich**
Preheat oven to **400°F (200°C)**.
Brush sandwich rolls with **melted butter and garlic powder**. Toast in the oven for **5 minutes** until slightly crispy.
Place **a spoonful of vodka sauce on the bottom half of each roll**, then top with **crispy chicken, more vodka sauce, shredded mozzarella, and extra Parmesan**.
#### **Step 4: Bake & Serve**
Bake sandwiches **open-faced for 5-7 minutes**, until cheese is melted and bubbly. Remove from oven, top with **fresh basil**, and close the sandwiches.
Serve warm with **extra vodka sauce for dipping**.

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