- Not Too Tricky
- 30 minPreparation
- 60 minCooking
- 90 Total TimeTotal Time
When the food hits your eye like a moon in the sky, it’s not a pizza—it’s this sandwich. (Translation: you’re going to fall head over heels for this recipe.)
This Impossible™ Chicken Patty Parmesan Sandwich Recipe is the perfect combo of saucy, crunchy, and melted cheesy. We’re talking homemade, aromatic garlic and onion marinara. Fresh pesto. Two types of cheeses. FRIED BASIL. Layer all this with our golden Impossible™ Chicken Patties Made from Plants on a crusty french roll or sliced french loaf, and we promise: you’ll want a-more.
This recipe is *chef’s kiss* whether you get cheffy with it or phone it in. Not feeling the pressure of sweating onions and garlic for 25 minutes? Shave off some prep time by going with your favorite store-bought marinara and pesto. Skip the fried basil! (This is also a great dish to experiment with store-bought plant-based cheeses.) All you really need is our crispy on the outside/tender on the inside plant-based chicken patties and marinara sauce and you’re in love.
Check out the recipe ingredients to build your shopping list!
- 2 Impossible™ Chicken Patties Made From Plants
- 2 French Rolls, or a Sliced French Loaf
- 2 Tablespoons + 1/2 cup olive oil, divided
- 1/2 Cup yellow onion, diced
- 4 Cloves garlic, minced
- 14 Ounces canned San Marzano tomatoes, diced
- 1 1/2 Teaspoons fresh thyme, chopped
- 1 1/2 Teaspoons fresh oregano, chopped
- 1 1/2 Teaspoons fresh basil, chopped
- salt and pepper to taste
- 4 cups Basil Leaves plus 6 leaves for frying
- 1/2 Cup Toasted Pine Nuts or Walnuts
- 1/2 Cup Finely grated parmesan or pecorino cheese
- 1/2 Cup grapeseed oil
- 2 slices mozzarella
- Drizzle of Balsamic Glaze as desired
Make the Marinara
Use your favorite jar of store bought marinara, or try making your own! Sweat onions and 3 cloves of the garlic with 2 tablespoons olive oil until soft. Add tomatoes and simmer for 12-25 minutes, or until flavor is more developed--the marinara should taste a little sweet after the tomatoes cook down. Add the fresh herbs and continue to cook for 1 minute, then season to taste with salt and pepper.
Make the Pesto
Use your favorite prepared pesto, or while the marinara is simmering, make some fresh pesto at home. Add the basil leaves, remaining garlic, and toasted pine nuts or walnuts to the bowl of a food processor. Pulse until coarsely ground, and then stream in the remaining 1/2 cup olive oil with the food processor on to grind all ingredients until smooth. Add the finely grated cheese (use plant-based parmesan here if desired), and season to taste with salt and pepper. Blend once more to fully incorporate.
Fry the Basil Leaves
Thoroughly clean and dry the basil leaves before frying. Add the grapeseed oil to a small frying pan or pot and heat over medium heat. When the oil reaches between 275 to 300ºF, lower the herbs into the oil using a slotted metal spoon. Watch out for any splattering oil! Fry the leaves for about 5 to 10 seconds, or just until they become even in color throughout. Transfer to a plate lined with a paper towel or clean dish cloth to drain.
Bake the Impossible Chicken Patties
Preheat oven to 400°F. Place frozen patties evenly across a parchment-lined baking sheet. Bake for 20 min total, flipping patty over halfway through baking. Toast you rolls or sliced french loaf pieces cut side up for the last 5 mins of baking time in the oven.
Build Your Sandwich
Remove the buns from the sheet pan, and add some marinara to the top of each patty, followed by a slice of mozzarella or plant-based mozzarella. Turn your oven to broil, and place the sheet pan back in the oven for approximately 3-4 minutes or until cheese is bubbly and nicely browned. Add some additional marinara to the bottom bun, then the cheese topped Impossible Chicken Patty, followed by a generous spoonful of pesto, some of the fried basil leaves, a drizzle of balsamic glaze, and finish off the sandwich with the top bun. Now that is an impressive sando! Please note you'll have more than enough homemade marinara and pesto for this recipe, so keep refrigerated and use for your next tasty Impossible Chicken Patties sandwich.
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