Stringy cheese, zesty marinara, and shredded chicken, all sandwiched between garlic butter rolls, make for an easy to make, and flavorful chicken parm sandwich bake! The perfect weeknight meal, and ideal for alfresco dining.
Halloween is almost here, and despite a long standing tradition of wearing a family costume, this year I am breaking the mold and letting my kids wear whatever they want. AND I have no intention of dressing up. Gasp! I know, right? It is just that life has been chaotic lately.
My husband took a new job, one where he will be gone A LOT. We are really excited about the job, and some of the opportunities it will afford our family. However, it comes with a significant pay DECREASE, so there is more burden on my income to support our family financially, and that means more work.
Add that to the normal chaos that is life with kids, and well, I am tired. Pretty much all the time. So I have been learning not to take on more burdens than I have to. You know, learning to say “no” and to make my life a little more efficient and easier. Starting with Halloween.
Another place is dinner. I have been making lots of meals that are easy, like even easier than my normal “easy.” And this is one of them.
All you need to make these yummy sandwiches is shredded chicken (Why HELLO Rotisserie), mozzarella cheese, garlic rolls (I buy them in the freezer section, but feel free to make your own), and a bottle of really amazing pasta sauce. For this recipe I use Bertolli Riserva Porcini Mushrooms and White Truffle Oil.
Bertolli has a really interesting history. 150 years ago Francesco Bertolli began selling his olive oil in the small town of Lucca, Italy. In the late 1800s, Italian immigrants coming to America couldn’t find the olive oils they were accustomed to so they wrote to Bertolli asking him to send them some. He became the first exporter of olive oil. Since then, the company has grown, and now offers far more than oil, including a broad range of Italian-inspired pasta sauce and skillet meals.
I love using them in many dishes, including this sandwich bake. And I love embracing some of the fun Tuscan traditions like eating it al fresco!
For this recipe, I simply cut the rolls in half, horizontally, as pictured. They were partially frozen, so it was really easy.
Then I layered on some Bertolli sauce, and cheese.
Then the shredded chicken, more sauce, and more cheese.
Then I put the top half of the rolls back on top, then stuck the whole thing in the oven at 350 degrees, and baked for 15 minutes. They were amazing!
And that is it! So easy you almost can’t call it a recipe. But you can certainly call it delicious.
And you can do good by making this dish. You can feed your family, and help feed those in need as well. Yes, you read that right. As part of the 150 year anniversary of Bertolli, during the month of October, Bertolli will donate $1 to No Kid Hungry to feed kids in need 10 healthy meals – up to 500K meals for every post by people like you! All you have to do is share your Tuscan inspired table or meal using #MyTuscanTable. For each photo shared via social media using #MyTuscanTable throughout October, Bertolli® will make a $1 donation to help end childhood hunger in America.
The Bertolli® brand is proud to lend its passion for uniting people over food to help connect kids struggling with hunger to the nutritious meals they need to grow and thrive.
So make these yummy sandwiches and help end huger in America!
Baked Chicken Parm SandwichesPrint Pin Rate
- 1 package Garlic Butter Frozen Rolls Rhodes
- 1 cup Bertolli Riserva Porcini Mushrooms and White Truffle Oil
- 1 1/2 cups mozzarella cheese
- 3/4 cup parmesan cheese
- 2 cups shredded chicken rotisserie is fine
- Preheat oven to 350 degrees
- Mix the two cheeses together
- Cut frozen rolls in half horizontally
- Spoon half the pasta sauce over the top of the rolls, and sprinkle cheese mixture over the top.
- Put chicken atop, and top with the remaining sauce and cheese mixture, and the top half of the rolls
- Bake for 15-17 minutes.