Chicken Parmesan Grilled Cheese

4 slices Sourdough or thick Italian bread
1 cup Cooked chicken breast (breaded cutlets are best, but rotisserie works too), sliced or shredded
1/2 cup Marinara sauce (warmed)
1 cup Shredded Mozzarella cheese
1/4 cup Freshly grated Parmesan cheese
2 tbsp Unsalted butter (softened)
1/2 tsp Garlic powder
Fresh basil leaves (optional, for that gourmet touch)

Prep the Butter: In a small bowl, mix the softened butter with the garlic powder. Spread this generously on one side of each bread slice.
Layer the Cheese: Place two slices of bread, butter-side down, in a cold skillet. Sprinkle a layer of mozzarella and parmesan on the dry side of the bread.
Add the Filling: Layer your chicken over the cheese, then spoon the warmed marinara sauce over the chicken. Top with fresh basil if using.
Seal the Deal: Add the remaining cheese (this acts as the “glue”) and top with the other bread slices, garlic-butter side facing up.
Grill to Perfection: Turn the heat to medium-low. Grill for 3–4 minutes per side.
- Pro Tip: Cover the pan with a lid for the first 2 minutes to ensure the cheese melts perfectly without burning the bread.
Serve: Once the bread is golden brown and the cheese is oozing, remove from heat. Let it sit for 60 seconds before slicing.

The Bread Matters: Use a sturdy bread like Sourdough. Thin white bread will get soggy under the weight of the marinara and chicken.
The “Glue” Method: Always put cheese on both the top and bottom of the chicken. It keeps the sandwich from falling apart when you flip it.
Leftover Hack: This is the ultimate way to use up leftover breaded chicken tenders from the night before.

High Protein: Thanks to the chicken and dual-cheese combo, this is a very satiating meal.
Time Saver: If you use pre-cooked chicken, you can have a “fancy” dinner on the table in under 20 minutes.
Mood Booster: Let’s be real—it’s melted cheese and garlic bread. It’s pure culinary therapy.