You may disagree on whether the chicken parm sandwich should be known as a “sub,” “hoagie” or “grinder,” but who doesn't love this neighborhood-deli classic? We've added some spinach and done away with all the greasy breading to make it more healthy. Make it a meal: The sandwich is filling and complete on its own, but add some crunch with carrots, celery and cucumbers on the side.

EatingWell Test Kitchen
Source: EatingWell Magazine, December 2006

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Recipe Summary

total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position oven rack in top position; preheat broiler.

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  • Combine flour, salt and pepper in a shallow dish. Place chicken between 2 large pieces of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan until the chicken is an even 1/4-inch thickness. Dip the chicken in the flour mixture and turn to coat.

  • Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add spinach and cook, stirring often, until wilted, 2 to 3 minutes. Transfer to a small bowl.

  • Add 1 teaspoon oil to the pan. Add half the chicken and cook until golden, 1 to 2 minutes per side. Transfer to a large baking sheet. Repeat with the remaining 1 teaspoon oil and chicken; transfer to the baking sheet.

  • Top each piece of chicken with the wilted spinach, marinara sauce and Parmesan. Sprinkle with mozzarella. Broil until the cheese is melted and the chicken is cooked through, about 3 minutes. Serve on rolls.

Tips

Tip: Refrigerate leftover marinara sauce for up to 1 week or freeze for up to 3 months.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

463 calories; protein 38.5g 77% DV; carbohydrates 48.8g 16% DV; dietary fiber 4.6g 18% DV; sugars 6.3g; fat 14.4g 22% DV; saturated fat 4.3g 22% DV; cholesterol 76.1mg 25% DV; vitamin a iu 8259.5IU 165% DV; vitamin c 26.3mg 44% DV; folate 172.1mcg 43% DV; calcium 250.8mg 25% DV; iron 4.2mg 23% DV; magnesium 96.2mg 34% DV; potassium 700.4mg 20% DV; sodium 778.4mg 31% DV; thiamin 0.2mg 17% DV; added sugar 4g.
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Reviews (16)

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16 Ratings
  • 5 star values: 12
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
10/30/2011
I also passed on the bread and made it as a regular entree with egg noodles. I also subbed whole wheat flour. Hubby and 2yo daughter both loved it. I thought it was a great weeknight meal quick and easy and tasted as good as most restaurant versions. Will definitely keep this in our rotation. Read More
Rating: 5 stars
10/30/2011
I absolutely loved it! I am 23 and i don't really like to cook but it was surprisingly easy. I tasted it with the bread but I liked it better without it (plus you save on cals and carbs). I got a spicy marinara sauce to give it that little extra kick. I would recommend this if you want something everyone will love. Read More
Rating: 2 stars
07/02/2012
Needs more seasoning! I thought the idea of a chicken parm sub with spinach was great but I was very disappointed with the flavor. The first time I made it he chicken and the spinach were very bland and the marinara sauce (Bertolli) made the sandwich watery. I revamped the recipe by reducing the marinara with1/4 cup red wine sauteed garlic and onions garlic powder onion powder black pepper and Italian seasonings. I also brined the chicken for 30 minutes then rinsed it and added a little more kosher salt black pepper garlic powder onion powder dried basil and Italian seasoning. After dredging it I pan fried it in about 1/2 cup EVOO and 2 tbsp butter. I know that's not quite as healthy but I blotted the chicken with paper towel after cooking it. Finally I kicked up the spinach by cooking it chicken soup base and then draining off the excess liquid. The second time around it tasted WAY better. Pros: Spinach adds vegetables Cons: Bland Read More
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Rating: 5 stars
10/30/2011
I made this last night with some left over grilled chicken breast. I sliced the chicken breast in half and made 4 sandwhiches. I also put the spinach on after I removed it from the oven. This was so filling that I was able to bring left overs to lunch today! Yummy! Read More
Rating: 5 stars
10/30/2011
Absolutely fantastic! No changes needed Read More
Rating: 5 stars
10/30/2011
Everyone went back for seconds. Read More
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Rating: 5 stars
10/30/2011
I made this followed the recipe and the sandwiches were delicious. The only thing I did differently was I used jumbo tenders which were already thin and just clustered a couple together beneath the spinach sauce and cheese. Using tenders made this especially easy!!!!! Read More
Rating: 3 stars
12/03/2014
Add some kick Many comments say it is a little bland so I used leftover bruchetta (spelling?) sauce. Earned killer brownie points from the wife. Using the amount of salt and pepper from the recipe does not affect the taste. Needs a bit more or season post dipping in the flour. Really fast too I am a very slow cook and always take longer than the recipe says it should but I was able to turn it out in 25 minutes from start to plating. Pros: Fast Cons: a little carb heavy Read More
Rating: 5 stars
10/30/2011
Recipe was awesome! I did add some diced onion to the spinach. I added a bit of Italian seasoning onion powder garlic powder and instead of plain salt I added celery salt After dredging it thru the flour mix I put the chicken in the pan (all 4 at once) I added more onion and minced garlic. After that I baked as directed and it was scrumptious. For my boys (ages 1.5 and 9) I skipped the spinach on their chicken and served in over noodles. Both enjoyed the meal as much as Mommy and Daddy enjoyed their sandwiches! Read More
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