Open Faced Chicken Parmesan Sandwiches with Creamy Vodka Sauce

Campbell's Open Faced Chicken Parmesan Sandwiches with Creamy Vodka Sauce Recipe

These fabulous sandwiches feature breaded chicken cutlets topped with a delicious creamy vodka sauce and melted mozzarella. Perfect for busy weeknights, they’re ready in just 25 minutes!

At a glance


10 min.


25 min.



Cook: 15 min.

Made With

  • Prego® Creamy Vodka Sauce

    Prego® Creamy Vodka Sauce

  • Pepperidge Farm® Stone Baked Plain Ciabatta Rolls

    Pepperidge Farm® Stone Baked Plain Ciabatta Rolls

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What You'll Need

1 egg
6 tablespoons seasoned bread crumbs
1 1/2 pounds small skinless, boneless chicken breast halves (6 breast halves)
1/4 cup canola oil
1/4 teaspoon kosher salt
1 jar (24 ounces) Prego® Creamy Vodka Sauce
6 slices mozzarella cheese or Provolone cheese
3 Pepperidge Farm® Stone Baked Plain Ciabatta Rolls, cut in half and toasted
1/4 cup fresh basil leaves, cut into thin strips

How to Make It

  • 1

    Beat the egg in a shallow bowl.  Place the bread crumbs on a dish.

  • 2

    Dip the chicken in the egg.  Coat the chicken with the bread crumbs.

  • 3

    Heat half the oil in a 12-inch skillet over medium-high heat.  Add half the chicken and cook for 5 minutes or until browned on both sides and cooked through.  Remove the chicken from the skillet and drain on paper towels.  Repeat with the remaining oil and chicken.  Season the chicken with the salt.

  • 4

    Heat the sauce in the skillet over medium heat until hot and bubbling, stirring occasionally.  Return the chicken to the skillet.  Top the chicken with the cheese.  Cover and cook until the cheese is melted.

  • 5

    Divide the chicken among the roll halves and top each with about 1 tablespoon sauce.  Sprinkle with the basil.  Serve the remaining sauce on the side for dipping.

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