[Disclosure: As a co-owner of The Recipe ReDux, I was compensated to co-manage this recipe contest with Sabra. I also received free samples of Sabra Spreads mentioned in this post. Thoughts and opinions are my own.]
As a dietitian (20 years now #gah), I’ve seen so many diet and food trends come and go. Some I’m thrilled to see fall off the radar (bye bye Snackwell cookies) and some more happily, I love to see stick and become part of people’s everyday lifestyle.
I consider hummus one of those foods. Unless you were exposed to Middle Eastern cuisine through family, friends or authentic restaurants, it just wasn’t something that was a staple in the American diet.
But now in 2016, one look in the refrigerated case at your local store makes it clear that hummus has gone from trend to staple – much to the delight of this dietitian.
Hummus has gone from a basic dip to a flavorful ingredient in everything from pizza to deviled eggs. And now Sabra is getting on the sandwich condiment bandwagon with its new line of Sabra Spreads.
This month, Sabra is challenging our Recipe ReDux members to “Take Your Sandwich from Good to Great” in a sponsored recipe contest.#sponsored Open Faced Chicken Parmesan Sandwiches with a flavor kick via @tspbasil #thereciperedux Click To Tweet
One my daughter’s favorite hoagies (in Philly that’s what you call sub sandwiches) is Chicken Parmesan from Primo’s <—-one of the best hoagie chains in case you’re ever visiting but for some reason I’ve never tried to make it a home (and I consider myself a decent Italian-American cook.)
Since I regularly mash beans into my tomato sloppy joe sauce, I figured it wouldn’t be too much of a stretch to mix hummus (aka chickpeas) into a sauce for Chicken Parm.
Oh my yum.
I mixed 2 parts canned pizza sauce with 1 part the Sea Salt and Cracked Pepper Sabra Spread and it added a fantastic zip along with a little extra fiber and protein.
I might have to start mixing hummus into all my tomato sauces from now on – want to try it with their Garlic and Herb flavor next.Print
Open Faced Chicken Parmesan Sandwiches
Upgrade your Chicken Parmesan Sandwich in flavor and nutrition with this special ingredient!
- Yield: 6 sandwiches.
- 1/4 cup whole wheat flour
- 1 egg
- 1/4 cup buttermilk
- 2/3 cup whole wheat panko or whole wheat breadcrumbs
- 1/3 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 pound boneless chicken breasts
- 3 whole wheat or multi-grain 6-inch sandwich rolls, split in half
- 1 cup low sodium pizza sauce
- 1/2 cup Sabra Spreads Sea Salt and Cracked Pepper
- 4 ounces fresh mozzarella, sliced
- Chopped fresh Italian parsley (optional)
- Place whole wheat flour in a small bowl. In another small bowl, whisk together egg and buttermilk. In a third small bowl, mix together panko crumbs and Parmesan cheese.
- Pound chicken breast so they are flattened and even. Divide/cut into six portions.
- Dredge each portion into flour first, then egg mixture and lastly dredge in Parmesan mixture until completely covered. Place on cooling rack until all chicken pieces are coated.
- Place skillet over medium heat and add oil. Add chicken and cook for 4 -5 minutes per side or until completely cooked through. Remove from skillet.
- Place six roll halves on baking sheet and toast under broiler (or in toaster oven) until slightly toasted. Remove (leave broiler on.)
- In a bowl, mix together pizza sauce and Sabra Spreads. Spoon over each piece of bread. Place chicken on top and spoon remaining pizza/Sabra sauce over each chicken portion. Add mozzarella slices on top and place sandwiches back under broiler for about 1 minute or until cheese is melted (be careful not to burn bread.)
- Remove from broiler and sprinkle with fresh parsley, if desired. Serve immediately with fork and knive.
What’s your favorite condiment on a sandwich? Do you ever spread hummus on bread?