Chicken Vodka Parm Sando

Craving a taste of Italy? Dive into the decadent Chicken Vodka Parm Sando. Crispy, golden chicken cutlets smothered in a creamy vodka sauce, layered with Bongards® Pasteurized Blended Provolone Cheese and Bongards® Pasteurized Blended Mozzarella Cheese for a melty, irresistible element. This masterpiece is served on a buttery, griddled Italian hoagie roll, then kissed by the broiler until bubbly and golden. To finish, top with fresh basil and a drizzle of fragrant basil oil to take this sandwich to the next level.


  • 1 Lb. skinless chicken cutlets
  • 1 C. panko bread crumbs
  • 2 Tbsp. Italian seasoning
  • 1/4 C. grated parmesan cheese
  • 1 garlic clove, crushed
  • 1 egg
  • 1 Tbsp. dry white wine
  • Salt and pepper, to taste
  • Canola oil – enough to fill 2 inches in fry pan
  • 5 oz. vodka sauce (see secondary recipe below)
  • 2 slices Bongards® Pasteurized Blended Provolone Cheese
  • 2 slices Bongards® Pasteurized Blended Mozzarella Cheese
  • 4-5 basil leaves
  • 1 – 8-10″ Italian hoagie roll
  • 1 Tbsp. basil oil (see secondary recipe below)


  1. Prepare vodka sauce in advance.
  2. Prepare basil oil in advance.
  3. Using a meat mallet, pound chicken between 2 sheets of plastic until thin.
  4. Whisk together egg, white wine, crushed garlic, salt, and pepper.
  5. Add chicken cutlets to egg mixture, turning each over to coat.
  6. Cover and place in fridge for 15 minutes to 3 hours to marinate.
  7. Combine Italian panko breadcrumbs with parmesan cheese in a flat, shallow plate or baking pan.
  8. Lay chicken cutlets onto bread crumbs. Turn chicken over in the bread crumbs and press for crumbs to stick.
  9. Heat olive oil in large frying pan until medium-high.
  10. Shallow fry in hot oil until golden brown and cooked through.
  11. Slice hoagie roll in half and pull out some of the bread from the middle to create a cavity.
  12. On skillet over medium-high heat, butter then griddle bread until golden brown.
  13. Slather vodka sauce on each side of hoagie, then top with fried chicken and provolone and mozzarella cheese.
  14. Place under broiler until cheese is bubbly and golden brown, about 1-2 minutes.
  15. Drizzle with basil oil and fresh basil leaves.

Secondary Recipes

Vodka Sauce

  • 1/4 C. olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1/4 tsp. crushed red pepper flakes
  • 1-1/2 tsp. dried oregano
  • 1 C. vodka
  • 2 – 28 oz. cans peeled plum tomatoes
  • Pinch kosher salt
  • Pinch of ground black pepper
  • 4 leaves fresh basil, ripped
  • 1 C. heavy cream
  • 1/2 C. grated parmigiano or pecorino
  1. Heat the olive oil in a large oven-proof saute pan over medium heat.
  2. Add onion and garlic and cook for 5 minutes, until translucent.
  3. Add red pepper flakes and dried oregano and cook for 1 minute.
  4. Add vodka and continue cooking until mixture is reduced by half, about 5 minutes.
  5. Use scissors to snip tomatoes into smaller pieces and add to pan.
  6. Add pinch of salt and black pepper. Cover the pan and continue cooking over medium-low heat for 1.5 to 2 hours.
  7. Place the tomato mixture in a blender or food processor and puree in batches until sauce is a smooth consistency.
  8. Return sauce to pan. Reheat sauce, adding enough heavy cream to make a creamy consistency, starting with a 1/4 cup and adding more as necessary.
  9. Add basil, salt, and pepper, to taste, and simmer for 10 minutes.
  10. Use immediately or cool down and store in fridge up to 1 week.

Basil Oil

  • 1 large bunch fresh basil
  • 1/2 C. canola oil
  • 1/2 C. extra-virgin olive oil
  1. Blanch basil in pot of boiling water for 5-10 seconds until bright green.
  2. Place in ice water to stop cooking process, then drain well.
  3. Place blanced basil into blender. Add canola oil and blend until smooth.
  4. Add olive oil and blend again until smooth.
  5. Place into container and refrigerate for at least 8 hours to allow the flavors to blend together.
  6. Remove basil oil from fridge and allow to warm to room temperature.
  7. Strain oil through a sieve lined with cheesecloth. Once done, squeeze the cheesecloth to make sure most of oil has been extracted.
  8. Transfer oil to a small squeeze bottle. Refrigerate for up to 1 month.