Make #4 – Chicken Parmesan Sandwiches – Disguising Leftovers

I’m not going to lie; lunchtime today was a déjà vu moment. Just like Monday, Jon was asking me what’s for lunch. Actually this has probably happened so many times in the last seven years that I wouldn’t even be able to give a ballpark estimate. You see my husband started working from home at the end of summer all the way back in 2013. I’ve been a stay-at-home mom since a few months after that so the midday meal almost always happens in our kitchen. I guess it’s a good thing I enjoy cooking.

We still had some leftovers - turkey meatballs with sauce and baked boneless skinless chicken breast pieces.

So my brain went something like this: red sauce + chicken + shaved parmesan cheese = chicken parm


I decided some Italian ciabatta rolls would be the perfect holder for this concoction since sandwiches seem to be a reoccurring theme for Team JB lunches. I’ve never taken a cooking class but it’s fun to create something new in the kitchen. Jon is of course test subject No. 1 ha ha ha…

I sliced the rolls and preheated the toaster oven to 425 F. I cut the leftover chicken – it was originally baked in the oven with just salt and pepper for seasoning – and attempted to divide it in half for each sandwich. It ended up a little more for Jon than me (2.75 oz. vs. 2.65). Next I spread the leftover sauce onto each half of the ciabatta rolls. I added the chicken on top on the bottom half and shaved parmesan on the top half. Then I placed all four halves in the toaster oven to bake for eight minutes.

Ready For Oven

After removing from the toaster oven I put the tops over the bottoms. I tried to cut my sandwich on the diagonal but it was a bit messy. I think it hit all the right flavor notes but next time I’ll cut the chicken into smaller chunks to ease cutting and eating.

Hot & Melted

Assembled & Cut

Chicken Parmesan Sandwiches – Leftovers Disguised Edition

Servings: 2

Difficulty: Easy


Note: My leftover sauce was from cooking turkey meatballs on the stove which thickened it. If your sauce is thin, straight from a can or jar, I recommend shredding the chicken in a small bowl, add the sauce and mix well before adding to the bottom half of the ciabatta.

4 to 6 ounces leftover fully cooked chicken (I used 5.4 oz. of baked boneless skinless chicken breast seasoned with salt & freshly ground pepper)

1 serving / 0.5 cup leftover red pasta sauce (I used Prego+ Traditional Hidden Super Veggies)

1 serving / 1 ounce shaved parmesan cheese (I used Stella Aged 10 Months)

2 Italian ciabatta rolls (I used Specially Selected from Aldi)

  1. Preheat oven or toaster oven to 425 F. Choose bake setting for toaster oven.
  2. Split the ciabatta rolls with a knife.
  3. Spread leftover sauce onto all 4 halves.
  4. Place chicken on bottom halves.
  5. Add shaved parmesan to the top halves.
  6. Place in oven/toaster oven for 7-10 minutes until cheese is melted and sandwich has reached desired hotness. 8 minutes seemed about perfect for our toaster oven.
  7. Remove from oven and place tops over the bottoms. Cut sandwich in half if desired.

Calories per serving (based on brands used above): 371

If you like your chicken parmesan heavy on the parmesan, add some cheese to the bottom halves before the chicken. This was a very filling sandwich that ate like a meal. I only added a very small freshly peeled clementine to this lunch. 

Here are a few more ideas I have for leftover red pasta sauce:

  • Use as a dipping sauce for mozzarella sticks or breadsticks
  • Spread on flatbreads or crusts as pizza sauce
  • Serve over polenta (grits)
  • Add to rice – great for making Spanish style rice or stuffed peppers

Please let me know if this disguised leftovers recipe fooled you. Thanks for reading!

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