Spicy Dill Pickle Chicken Parmesan Sandwiches

Recipe Creator: Zimmy's Nook

These Chicken Parm Sandwiches made with Sunny Dog Spicy Dill Pickle Monterey Jack cheese are loaded with big, bold, and delicious flavours! Garlic butter toasted buns, crispy chicken, melted cheese, and warm tomato sauce come together to make this masterpiece of a meal created by Zimmy's Nook.


  • 4 chicken cutlets, 120g to 140g each (or 2 large chicken breasts sliced in half lengthwise)
  • 1/2 cup flour
  • 1 teaspoon Italian seasoning
  • 1 teaspoon onion powder
  • 1 teaspoon pepper
  • ½ teaspoon salt
  • 4 eggs whisked
  • 2 cups panko breadcrumbs
  • 250g Sunny Dog Spicy Dill Pickle Monterey Jack, grated (divided)
  • 2 cups canola oil
  • 4 buns, slightly smaller than the cutlets. (We used Portuguese rolls)
  • 1/3 cup garlic butter, at room temperature or slightly melted (see below)
  • 480 ml tomato sauce (I use Arrabbiata for a hint of spice)
  • 1/4 cup chopped fresh basil

Garlic Butter

  • 1/3 cup butter, at room temperature
  • 2 tablespoons oil olive
  • 2-3 garlic cloves, minced
  • tablespoon chopped fresh parsley.


  1. In a shallow bowl, mix the flour and spices together. In another shallow bowl whisk the eggs. In a third shallow bowl, combine the bread crumbs and 1/2 cup of the grated Spicy Dill Pickle Cheese.
  2. Prepare the chicken for frying by dredging the cutlets in the following order: first flour, then egg, next breadcrumbs, then egg, finally breadcrumbs.
  3. Heat oil in a large skillet over medium heat until hot (350°F is the target temperature).
  4. With a rack in the lower third of the oven, preheat the oven on broil.
  5. Place the tomato sauce in a small saucepan and simmer over very low heat.
  6. Fry the chicken, two at a time, for 3 to 4 minutes each side, until coating is golden and crispy. (The oil temperature will drop when you put the chicken in, so raise the temperature to medium-high for the first 30 to 45 seconds. Monitor the temperature, so as not to exceed much more than 355°F.)
  7. Place the fried chicken cutlets on an oven safe rack, placed over a foil lined baking sheet, then fry the remaining two cutlets.
  8. Top each piece of chicken with 1/4 of the remaining Spicy Dill Pickle Cheese. Broil the chicken for about 3 to 4 minutes until the cheese is melted. (Monitor this part carefully, so the chicken does not burn.)

Make the garlic butter in advance. Mix together the butter, oil, garlic, and parsley.

Cut buns in half, brush the garlic butter on both sides of the bun, then toast under the broiler for 2 to 4 minutes. (Monitor carefully, so as not to burn.)

Spoon 1/3 cup marinara sauce on each chicken cutlet and sprinkle with chopped basil. Place on buns and serve with remaining sauce and additional basil.