Vegan Chicken Parm Sandwich
This vegan chicken parm sandwich is supremely satisfying and packed with big Italian-inspired flavours—and I promise you won’t miss the meat! Crispy plant-based chicken cutlets are piled with melty vegan cheese, marinara, and basil leaves. Yum!
If you’re looking for a sandwich that’s hearty and filling, look no further than this chicken parm sandwich. It’s absolutely loaded with deliciousness, from the crispy pan-fried vegan chicken to the plant-based provolone and the crusty bread. This is a sandwich you’re going to be craving ALL the time, friends!
I use my homemade vegan chicken to make the cutlets for this chicken parm sandwich, which I think makes it extra delicious. I’ve tried lots of store-bought plant-based chicken, but I always go back to that recipe because I think it has the perfect flavour and texture—plus it’s budget-friendly!
Why You’ll Love This Vegan Chicken Parm Sandwich Recipe
- It’s vegan. While you can go to most restaurants these days and order a vegan burger, a vegan chicken parm sandwich isn’t quite as easy to find. This recipe lets you enjoy it at home!
- Filling and flavourful. Make no mistake, this is a full meal in the form of a handheld sandwich! It’s hearty and sure to satisfy, with so much flavour in every bite. Literally vegan chicken parmesan in a sandwich!
- Versatile. Use your favourite plant-based cheese, swap in a store-bought crispy chicken cutlet and skip the dredging, or use homemade marinara sauce—there are lots of ways to make this recipe your own.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the chicken:
- Vegan egg substitute – You can use flax egg or a store-bought egg replacer.
- Plant-based milk – Any variety that’s unflavoured and unsweetened.
- Grated vegan Parmesan – Use homemade vegan Parmesan or store-bought.
- Seasonings – Salt, garlic powder, onion powder, and Italian seasoning.
- Vegan chicken – If you use my vegan chicken recipe, slice it in half lengthwise. Or, substitute three store-bought vegan chicken breasts.
- Canola oil – Or another oil you like to use for cooking.
For the sandwiches:
- French baguette – Or sourdough sandwich rolls.
- Olive oil
- Garlic powder
- Vegan provolone – If you can’t find vegan provolone, substitute mozzarella.
- Marinara – Warm this in the microwave or on the stovetop.
- Basil leaves – For a fresh and flavourful finish!
How to Make a Vegan Chicken Parm Sandwich
- Set up your dredging station. Arrange 3 shallow bowls side by side. Add the flour to one, whisk the eggs and plant milk in another, and mix the breadcrumbs, vegan Parmesan, and seasonings in the third.
- Bread the vegan chicken. Dip the vegan chicken cutlets one at a time into the flour to coat it thoroughly, followed by the egg mixture, and finally into the breadcrumbs.
- Fry the chicken. In a large heavy-bottomed skillet set over medium-high heat, heat enough oil to go ½ inch up the sides of the pan. Add the breaded cutlets to the oil and fry for 3 minutes on both sides, or until crispy golden-brown. Transfer the fried “chicken” to a baking sheet lined with parchment paper.
- Toast the bread. Slice each baguette piece in half lengthwise. Brush the cut sides with olive oil and sprinkle with garlic powder. Place the bread cut-side-up under the broiler for 1-2 minutes until toasted.
- Melt the cheese. Place a slice of vegan provolone over each vegan chicken cutlet. Broil for 1-2 minutes, or until the cheese is melted and bubbly.
- Assemble the chicken parm sandwiches. Place a chicken cutlet on the bottom half of each baguette piece and spoon marinara sauce over the top. Add 3 basil leaves on each sandwich, then close the sandwiches.
Tips for Success
- Make sure the chicken is evenly coated. Each of the dredging ingredients should completely cover the vegan chicken cutlets. This is how you get that perfect crispy texture!
- Fry in batches if needed. Leave plenty of space between each vegan chicken cutlet, or fry them in batches.
- Press the sandwiches together. If you’d like these chicken parm sandwiches to be more like a panini, you can set them on a cutting board and press down on them with a cast iron skillet on top.
- Gluten-free option. Use gluten-free flour and breadcrumbs. Purchase gluten-free vegan chicken cutlets (my chicken recipe is made with gluten) and swap in your favourite gluten-free bread.
- Make it spicy. Add some heat by adding red pepper flakes to the marinara sauce. Or swap the marinara for spicy arrabbiata sauce.
- Skip the faux chicken. Not a fan of vegan meat subs? Use portobello mushrooms instead of vegan chicken in this chicken parm sandwiches. Eggplant or even sliced zucchini is another option!
How to Store Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the sandwich in a preheated oven at 350°F until warmed through. You can also warm it up in the microwave; I recommend taking apart the sandwich and heating the filling separate from the bread.
Can I Freeze This Recipe?
I don’t recommend freezing these chicken parm sandwiches. They won’t have the same texture after freezing, thawing, and reheating.
More Vegan Sandwich Recipes
- Pinwheel Sandwiches
- Chopped Cheese Sandwich
- Caprese Sandwich with Parsley Pesto
- Vegan BLT Sandwich
- Vegan Pulled Mushroom Sandwiches
Enjoy friends! If you make this chicken parm sandwich recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Vegan Chicken Parm Sandwich
For the chicken:
- ½ cup flour, 60 grams
- 6 tablespoons vegan egg substitute, 92 grams (such as just egg or chickpea egg)
- 2 tablespoons plant-based milk, 30 ml
- 1 ½ cups breadcrumbs, 66 grams
- ¾ cup grated vegan parmesan, 75 grams
- ½ teaspoon salt, 3 grams
- 1 teaspoon garlic powder, 3 grams
- 1 teaspoon onion powder, 2.4 grams
- 1 tablespoon Italian seasoning, 5.5 grams
- 1 recipe Vegan Chicken, This should make 3 “chicken breasts”. Slice them in half lengthwise. You can use 3 store-bought vegan chicken breasts instead.
- Canola oil for frying, enough to cover your pan with ½ inch oil
For the sandwiches:
- 1 French baguette sliced into 6 pieces, or 6 sourdough sandwich rolls
- 6 tablespoons olive oil, 89 ml
- 3 teaspoons garlic powder, 9 grams
- 6 slices vegan provolone
- 2 cups marinara, warmed, 450 grams
- 18 basil leaves
- Arrange 3 shallow bowls next to one another. Add the flour to one. Whisk together the eggs and plant-based milk in another, and whisk together the breadcrumbs, vegan parmesan, salt, garlic powder, onion powder, and Italian seasoning in the 3rd.
- One at a time, dip each portion of chicken into the flour to coat it thoroughly, then into the egg mixture, and finally into the breadcrumbs.
- In a large, heavy-bottomed skillet over medium-high heat, heat enough canola oil to go ½ inch up the sides of the pan. Add the breaded chicken pieces to the oil, leaving plenty of space between each piece (fry in batches if need be). Fry for 3 minutes on either side or until the breading gets nice and crispy golden-brown. Arrange the fried “chicken” pieces on a baking sheet lined with parchment paper.
- Slice each baguette piece in half, lengthwise. Brush both cut sides with olive oil and sprinkle with garlic powder. Place the bread cut side up under the broiler for 1-2 minutes or until golden brown. Remove from the oven and set aside.
- Place a slice of vegan provolone cheese on top of each portion of chicken. Broil for 1-2 minutes or until the cheese is melted and bubbly.
- Place 1 piece of chicken on the bottom half of each baguette piece and ladle marinara sauce over the top, add 3 basil leaves on each sandwich. Close the sandwiches.
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