Chew on This | Chicken Parmesan Sandwich

Our first summer break weekend has been fabulous! Of course, a weekend is always fabulous when you're celebrating. 

Our family has lots of reasons to put on the party hats for the whole of June. The end of the school year, birthdays galore, an anniversary, Father's day and vacation. June for us is a nonstop joyous time. A permanent smile on the face. Lots of cake, presents, family, friends, parties, sunshine and sandy beaches.

So much celebrating can make it a little bit difficult to focus on non-soiree type activities. Like cleaning the house. Or remembering to buy dog food. Maybe even letting the kids skip  bath time a night or two during the week (ewww...yeah, whatever). Squishing the good out of these June days really does take precedence over most everything. Well, except feeding the dog. Pup must eat. No doubt about it.

Through all the fun, we still have to eat something other than cake. Last week I quickly made a sandwich that was capable of luring the party people away from the dessert table. This Chicken Parmesan Sandwich is hardy, to the max. Flavorful, to the max. And super easy to put together, to the max. 

Enjoy it...to the max!

Cares

Here's our recipe:

Chicken Parmesan Sandwich

(serves 4-8)

1 loaf French baguette

5-7 parmesan chicken tenders, already baked (I used store bought chicken tenders to make life easier!)

1/2 - 3/4 C marinara sauce 

6-8 ounces fresh mozzarella, sliced

1/3 C grated parmesan

2-3 T fresh basil, roughly chopped

2 T butter, softened

Preheat oven to 375℉. 

Slice your baguette length-wise and spread a tablespoon of butter on each side. Place bread into the oven to toast for about 5-7 minutes.

When your bread is toasted, remove from the oven and begin to pile on your ingredients. (I put all of my ingredients on one half of the baguette, you may want to spread the wealth of your ingredients over both halves.) Layer on your chicken tenders and pour sauce evenly over the tenders. Next, sprinkle on the grated parmesan and top that with the fresh mozzarella. Place back into the oven to melt the cheese until gooey and gorgeous. Sprinkle on your fresh basil and top with the other half of the French baguette. Slice into portions and chow down.