Chicken Cutlet & Prosciutto Sandwich

This sandwich combines salty prosciutto with a crispy chicken cutlet. It’s then topped with roasted red peppers, mozzarella cheese, basil, and a drizzle of balsamic glaze and extra virgin olive oil. This sandwich will have you coming back for more every time.

When I lived in NYC, this was always my go to sandwich order. My husband and I would often walk from my apartment on the east side to this little Italian deli in the west village on Sundays. We’d each grab a sandwich and then pick up the ingredients to make sauce at home that night. It became a nice little ritual.

There aren’t many delis where we live now, so when the nostalgia hits, I’ll grab the ingredients to make the sandwiches we were both so fond of!

What you need:

Sub bread. Stores/bakeries may carry this is different sizes. I prefer to use 6 inches of bread for each sandwich. My preference would be to buy a large load of Italian bread. But that is not always an option near me so I usually use 1 foot sub cut in half.
Chicken cutlets. Here is my blog post on how to make the best chicken cutlets . I prefer to use fresh chicken cutlets, but using leftovers also works! You can either reheat them up or eat them cold.
Prosciutto. You can buy it by the slice/pound at some delis, but most grocery stores should sell this in packages near the deli/cheese section. I usually put 2 slices on each sandwich depending on the thickness of the slice.
Mozzarella cheese. Using fresh mozzarella will make a difference here. If you don’t have fresh, I would recommend using shredded mozzarella cheese instead!
Roasted red peppers. Canned whole or sliced roasted red peppers works.
Basil. Fresh basil adds extra flavor to each bite.
Balsamic glaze. I prefer glaze, but you could also use balsamic vinegar.
Extra virgin olive oil. Just a drizzle is all you need.

Once you have your chicken cutlets prepared, the rest of the sandwich prep is easy! Prepare your bread by slicing it long ways.

Start the layering with the chicken first. You can cut the pieces to fit onto the bread. I usually use about two pieces per sandwich.

Next layer the prosciutto. I usually add about two slices per sandwich.

Then add the mozzarella slices followed by the roasted red pepper.

Top the sandwiches off with some basil and a drizzle of both balsamic glaze and extra virgin olive oil.

I prefer to slice my sandwiches in half next, but you can always enjoy this whole if you prefer!

We often eat this for dinner and I’ll make enough to have another sandwich for lunch the next day. Not going to lie, I do love when multiple coworkers ask “oh, where did you get that sandwich from??” And I get to respond that I made it at home. This recipe is guaranteed to impress not only everyone that eats it, but even those that see you eating it.

This deli inspired sandwich is easy to make and will have you savoring every bite. Crispy chicken cutlets and salty prosciutto are topped with mozzarella, roasted red peppers, and basil. The sandwich is completed with a drizzle of balsamic glaze and extra virgin olive oil. This sandwich is sure to impress all who try it!