Chicken Parm Sandwich with Ham and Arugula

Step 1

In a hotel pan, combine breadcrumbs, Parmesan, salt and red pepper. Following standard breading procedure, dip each piece of chicken in flour, then the egg, and coat well in the breadcrumb mix.

Step 2

Fry each piece of chicken until golden brown and to an internal temperature of 165ºF. Set on a wire rack above a sheet pain to drain.

Step 3

Preheat your oven broiler. Split the hoagie rolls in half. Place a cooked chicken cutlet on each bottom bun, top with a two slices of ham, 1/2 cup warm marinara sauce, and cover with a slice of provolone and 1/4 cup mozzarella. Place the open-faced sandwiches under the broiler for 2 minutes until the cheese is melted and bubbling.

Step 4

In a small bowl, mix together olive oil and lemon juice. Toss the arugula in the dressing and season with salt and pepper. Top each sandwich with 1/2 cup of arugula and close the sandwiches, and slice in half.

Step 5

Prepare Stars according to package instructions. Toss Stars with about 1 tsp. of Parmesan and sprinkle with parsley (optional).

Step 6

To serve, plate sandwich with 6 oz. of Stars, and a 1 oz. side of marinara.