These juicy and flavorful chicken parm sandwiches can be made into individual subs or in a big party size to feed a crowd.
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.Our chicken parm comes out extra crisp and juicy so a sturdier bread like ciabatta works perfectly for the party-size option.
Extra sauce, extra cheese, and a bit of time spent under the broiler help the whole sandwich stick together. That whole expression about making lemonade with the lemons life gives you has always baffled me a bit. Why wouldn't you make a vinaigrette? Or perhaps chop them into wedges to spritz onto that crispylife also dropped on you? Or squirt some into your pan sauces to brighten them up just before serving? There are a whole lot of things I'd rather make with my life's lemons than lemonade.
But when life gives you massive amounts of excess chicken parm, or when life, perhaps, gives you a half dozen friends who want to eat chicken parm without the need for pesky utensils, then there's only one thing to do: Make chicken parm sandwiches. How you go about doing that is a matter up for debate. After a week of testing chicken parmesan recipes beforewith its buttermilk brine to ensure juicy and flavorful results and unique crusting step is a good place to start. , but it's meant for groups, so slice that sucker open and marvel at how juicy and tender the chicken stayed even after an overnight in the fridge. Adjust broiler rack to 8 inches below the heat source and preheat broiler to high.
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