Jun 09 2026
Restaurants›Paesanos›Vodka Parmesano Sandwich Recipe

Vodka Parmesano Sandwich Recipe

Inspired by Paesanos
Time45m
Serves2

Crispy breaded chicken breast, marinara, vodka sauce, fresh mozzarella, parmesan, baby arugula, artisan roll, served with choice of green salad or cup of tomato basil soup.

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Ingredients

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Breaded Chicken

Vodka & Marinara Sauces

Sandwich Assembly

Method

Breaded Chicken

  1. 1

    Prepare Chicken

    Slice chicken breasts horizontally to create thinner cutlets. Season both sides with salt, pepper, and garlic powder.

  2. 2

    Bread Chicken

    Set up a breading station with flour in one bowl, eggs whisked with water in a second bowl, and breadcrumbs mixed with parmesan in a third. Dredge each chicken piece in flour, dip into egg wash, then coat thoroughly with breadcrumb mixture.

  3. 3

    Cook Chicken

    Heat olive oil in a large skillet over medium heat. Fry chicken cutlets for 3–4 minutes per side until golden brown and fully cooked. Transfer to a paper towel–lined plate and set aside.

Vodka & Marinara Sauces

  1. 4

    Start Sauce Base

    Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.

  2. 5

    Deglaze with Vodka

    Stir in tomato paste and cook for 1 minute. Carefully add vodka and simmer for 2–3 minutes to cook off alcohol.

  3. 6

    Finish Vodka Sauce

    Add crushed tomatoes, red pepper flakes, salt, and pepper. Simmer for 10 minutes, then stir in heavy cream and cook an additional 5 minutes until smooth and slightly thickened.

Sandwich Assembly

  1. 7

    Assemble Sandwich

    Preheat oven to 375°F (190°C). Slice rolls open and lightly brush interiors with olive oil. Place fried chicken on the bottom halves, spoon marinara and vodka sauce over chicken, then top with fresh mozzarella and grated parmesan.

  2. 8

    Bake

    Place assembled sandwiches on a baking sheet and bake for 8–10 minutes until cheese is melted and bread is lightly toasted.

  3. 9

    Finish and Serve

    Remove from oven, top with fresh arugula, and close sandwiches. Serve hot with choice of green salad or a cup of tomato basil soup.

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