Ingredients:

  • 1 cup pre-cooked chicken (shredded or diced)
  • 1/2 cup marinara sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 cup Panko breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon fresh parsley, chopped (optional)
  • 4 slices sourdough bread (approx. 1/2 inch thick)
  • 4 oz fresh mozzarella cheese, sliced
  • 3 tablespoons unsalted butter, softened
  • 1 teaspoon olive oil (optional)

Instructions:

  1. In a small bowl, combine the shredded chicken, marinara sauce, garlic powder, and oregano. Stir well until the chicken is thoroughly coated and set aside.
  2. In a separate tiny bowl, mix the Panko breadcrumbs, grated Parmesan, and optional parsley to create the crunch topping.
  3. Generously spread the softened butter evenly on one side of all four slices of bread (these will be the exterior surfaces).
  4. Assemble the sandwiches: On two slices (unbuttered side up), layer half of the mozzarella. Top the cheese with half of the seasoned chicken mixture. Place the remaining mozzarella on top of the chicken, and cover with the remaining two slices of bread (butter-side facing out).
  5. Heat a skillet over medium-low heat. Place the assembled sandwiches carefully into the warm pan. Cook slowly for 5–7 minutes, pressing down gently with a spatula, until the bottom is deep golden brown.
  6. Flip the sandwiches carefully. Immediately sprinkle the Panko/Parmesan mixture generously over the newly exposed top side of the sandwiches and gently press it into the butter.
  7. Continue cooking for another 5–7 minutes until the second side is golden brown, the cheese is thoroughly melted, and the centre is piping hot.
  8. Remove from the pan, let rest for 1 minute, slice diagonally, and serve immediately, preferably with a side of warmed marinara for dipping.