Open-Faced Chicken Parmesan Ciabatta Rolls with Charred Pesto Broccoli

Open-Faced Chicken Parmesan Ciabatta Rolls with Charred Pesto Broccoli

These open-faced sandwiches use a simple sheet pan method to create delicious chicken parmesan sandwiches you’ve ever tried. Roasted broccoli that cooks right alongside is the perfect side dish.




10 Mins

Cook Time

20 Mins



4 Schneiders Crunchy & Tender Original Chicken Burgers

2 broccoli crowns, separated into large florets

¼ cup pesto

½ tsp crushed red pepper flakes

¼ cup freshly grated Parmesan cheese

4 slices Mozzarella cheese

½ cup pizza sauce

2 ciabatta rolls, split


Line large rimmed baking sheet with parchment paper. Arrange chicken burgers on one side of pan. Bake according to package directions.

Meanwhile, in bowl, toss together broccoli, pesto and red pepper flakes until coated. When chicken has 15 minutes left to cook, scrape broccoli mixture onto other side of pan and bake alongside chicken, tossing once after 8 minutes, until chicken is cooked through and broccoli is tender-crisp and lightly browned. Remove broccoli to platter and keep warm.

Top chicken burgers with cheese; spoon sauce over top. Place buns, cut side up on empty side of baking sheet.

Bake until cheese is melted. Transfer chicken patties to bun tops and serve with broccoli.

Tip: Top with chopped fresh basil or parsley, if desired.

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