Cheesy Chicken Alfredo Sandwiches

May 13, 2022
0 Ratings
Photo by Nicole
  • Prep time 10 minutes
  • Cook time 25 minutes
  • makes 2 sandwiches
Author Notes

This recipe is the sandwich version of a classic dinner, chicken alfredo with a side of garlic bread. Lightly toasted bread with a garlic and herb butter spread, juicy chicken strips, sliced provolone and a cheesy parmesan alfredo sauce come together for a decadent, saucy sandwich that isn't for the faint of heart! Tip: prepare the alfredo sauce last so it's nice and hot for drizzling over the chicken. —Nicole Service

What You'll Need
  • 12 ounces French baguette
  • 1/4 cup butter, softened
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon oregano
  • 1/8 teaspoon parsley
  • 1 pound chicken tenderloins
  • 1 tablespoon olive oil
  • 1/2 cup butter
  • 1/4 cup heavy cream
  • 1/2 cup shredded parmesan cheese
  • 4 slices provolone cheese
  • 3 pinches salt
  • 1 pinch black pepper
  1. Preheat oven to 375 degrees Fahrenheit. Slice French baguette into two 8-inch long sections, roughly 6 oz in weight each, for your sandwich rolls. Then partially slice each roll lengthwise and place on a baking sheet.
  2. Prepare the garlic and herb butter. In a small bowl, combine 1/4 cup softened butter, minced garlic, oregano, parsley, and a pinch of salt.
  3. Spread the garlic and herb butter evenly on the inside of both sandwich rolls. Close the rolls and bake for about 6 minutes, until warmed through.
  4. Prepare the chicken. In a large bowl, combine chicken tenderloins with olive oil. Season with a pinch of salt and black pepper, then rub to fully coat the chicken. Transfer chicken to a large frying pan and cook over medium-high heat, flipping every 3 to 4 minutes until cooked through, about 10 to 12 minutes total. Transfer cooked chicken to a cutting board and let rest for 5 minutes before slicing into thin strips.
  5. Finally, prepare the alfredo sauce. Melt 1/2 cup butter in a small saucepan over medium-low heat, then slowly whisk in the heavy cream until combined. Add the shredded parmesan and whisk constantly until melted and fully incorporated, about 6 to 8 minutes. Season with a pinch of salt.
  6. Assemble the sandwiches. Place two slices of provolone cheese in the crease of each sandwich roll, then lay chicken strips across the bottom half of each roll. Top the chicken with a drizzle of alfredo sauce, about 1/4 cup per sandwich. Close the sandwiches and serve immediately.

See what other Food52ers are saying.

0 Reviews