Vegan Chicken Parm Sandwich

Overhead view of plant-based chicken parm sandwich

This crispy chicken parm sandwich is supremely satisfying and packed with cheese, marinara, and bold Italian-inspired flavours. So delicious!

Course Dinner, Lunch

Cuisine American, Italian

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 528

Author Jessica Hylton

Ingredients

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 cheese 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 sauce warmed, 450 grams
18 basil leaves

Instructions

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.

Notes

To store: 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.

To freeze: I don’t recommend freezing these chicken parm sandwiches. They won’t have the same texture after freezing, thawing, and reheating.

Nutrition

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