Chicken Parmesan Sandwich

Among the most tasty of ROYO’s offerings, without a doubt, are our buns. (Yes, we’ve got buns, hon.) While most of us tend to associate buns with a burger, we at ROYO tend to think outside the bun. Here, we’ve come up with a recipe just as satiating, even cleaner, and absolutely as delicious: our version of chicken parmesan on a bun. The key to a healthy chicken parm lies in avoiding frying, which packs on the oil, and thus the calories. This eggless recipe allows for a couple of swaps. You can use seitan (hydrated wheat gluten) in place of chicken for a meaty and easy-to-prepare alternative. You can also use part-skim cheese or your favorite cheese alternative to keep it light on that end. No matter which combination you choose, there’s no way this one won’t turn out delicious. Slap a hearty helping on a lightly toasted (or grilled!) ROYO bun for the full chicken parm experience, sans the guilt.

What you'll need:

• 4 ROYO Buns
• 4 defrosted chicken breasts sliced in half lengthwise (or 1 1/2 packs of seitan
• ¼ cup grated grana padano cheese (or nutritional yeast)
• 1 cup crushed san marzano tomatoes
• ½ cup whole wheat breadcrumbs
• ¾ cup shredded mozzarella cheese (or part-skim)
• 1 ½ tbsp avocado oil

How to make:

1. With your oven preheated to 450 degrees F, grease your parchment paper-lined baking sheet with one tsp of the oil and reserve the rest.
2. Combine grated cheese with breadcrumbs and set aside. Coat the chicken in the oil, then dip each piece into the cheese mixture and place onto the sheet.
3. Bake for 20 minutes and remove from the oven. Top each piece with about 2 tbsp of crushed tomatoes and a small handful of mozzarella.
4. Bake for 7 more minutes. Place each piece into the sliced center of a lightly toasted or grilled ROYO bun and serve hot!!

Serving: 4