Chicken Parmesan Sub

December 2006

Your rating: None Average: 3.8 (123 votes)

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.

"Everyone went back for seconds. "
Chicken Parmesan Sub

16 Reviews for Chicken Parmesan Sub

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.

why not try McDonalds instead?

This has almost the same calorie, sodium, and cholesterol count as a Quarter Pounder with cheese. It might taste better, but it's hardly any healthier. Come on Eating 'well' - you can do better than this.

heart attack waiting to happen...again!

I came to this site specifically to find low sodium recipes, sandwiches in particular this time and the site brought me to this recipe. If you are getting almost 900mg sodium in one is not low sodium.

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.

Spinach adds vegetables

Everyone went back for seconds.


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