Ingredients
Method
- Preheat a skillet or griddle over medium heat.
- Butter the bread: Spread softened butter on one side of each slice of sourdough.
- Assemble sandwiches: On the unbuttered side, layer marinara, mozzarella, chicken, parmesan, and any optional add-ins. Top with the second slice, buttered side out.
- Grill: Place sandwiches in the skillet and cook until golden brown, about 3–4 minutes per side, pressing down lightly with a spatula.
- Serve: Let rest 1 minute before slicing. Serve with extra marinara for dipping.
Notes
Lazy Chicken Parmesan Grilled Cheese – Helpful Tips
Cooking Tips & Techniques
• Use pre-cooked or leftover chicken (shredded, chopped, or sliced) to save time—rotisserie chicken works great here.
• Lightly toast the bread before assembling to keep it from getting soggy once the sauce goes in.
• Go for thick-sliced Italian or sourdough bread that holds up well to the melty cheese and sauce.
• Spread butter or garlic herb butter on the outside of the bread for a golden, crispy finish.
• Cook low and slow in a skillet to let the cheese fully melt without burning the bread. Serving Suggestions
• Pair with a bowl of marinara or tomato soup for dipping—extra comfort in every bite.
• Serve with a crisp Caesar salad or arugula side salad for balance.
• Slice into mini triangles for a fun party appetizer or kid-friendly snack.
• Add a handful of kettle chips or roasted veggies on the side for a complete lunch.
• For brunch, serve with a soft fried egg on top and a side of fresh fruit. Make-Ahead & Storage
• You can assemble the sandwiches in advance and refrigerate, uncooked, for up to 24 hours—just grill when ready.
• Cooked sandwiches store well in the fridge for 2–3 days—wrap tightly in foil or store in an airtight container.
• Reheat in a skillet or air fryer to restore the crisp—avoid microwaving to keep that toasty texture.
• Freezing isn’t ideal due to the sauce, but leftovers can be reheated for quick lunches. Tasty Variations to Try
• Spicy Kick – Add a smear of Calabrian chili paste or crushed red pepper flakes inside the sandwich.
• Extra Cheesy – Mix in ricotta or provolone with the mozzarella for a gooey, creamy layer.
• Veggie-Loaded – Add sautéed spinach, roasted red peppers, or mushrooms for a flavorful twist.
• Pesto Style – Swap marinara with basil pesto for a herby, garlicky variation.
• Low-Carb Version – Turn it into a Chicken Parm Lettuce Wrap Melt with a mozzarella shell or low-carb wrap.
• Use pre-cooked or leftover chicken (shredded, chopped, or sliced) to save time—rotisserie chicken works great here.
• Lightly toast the bread before assembling to keep it from getting soggy once the sauce goes in.
• Go for thick-sliced Italian or sourdough bread that holds up well to the melty cheese and sauce.
• Spread butter or garlic herb butter on the outside of the bread for a golden, crispy finish.
• Cook low and slow in a skillet to let the cheese fully melt without burning the bread. Serving Suggestions
• Pair with a bowl of marinara or tomato soup for dipping—extra comfort in every bite.
• Serve with a crisp Caesar salad or arugula side salad for balance.
• Slice into mini triangles for a fun party appetizer or kid-friendly snack.
• Add a handful of kettle chips or roasted veggies on the side for a complete lunch.
• For brunch, serve with a soft fried egg on top and a side of fresh fruit. Make-Ahead & Storage
• You can assemble the sandwiches in advance and refrigerate, uncooked, for up to 24 hours—just grill when ready.
• Cooked sandwiches store well in the fridge for 2–3 days—wrap tightly in foil or store in an airtight container.
• Reheat in a skillet or air fryer to restore the crisp—avoid microwaving to keep that toasty texture.
• Freezing isn’t ideal due to the sauce, but leftovers can be reheated for quick lunches. Tasty Variations to Try
• Spicy Kick – Add a smear of Calabrian chili paste or crushed red pepper flakes inside the sandwich.
• Extra Cheesy – Mix in ricotta or provolone with the mozzarella for a gooey, creamy layer.
• Veggie-Loaded – Add sautéed spinach, roasted red peppers, or mushrooms for a flavorful twist.
• Pesto Style – Swap marinara with basil pesto for a herby, garlicky variation.
• Low-Carb Version – Turn it into a Chicken Parm Lettuce Wrap Melt with a mozzarella shell or low-carb wrap.