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Chicken Parm Stuffed Sourdough Sandwich

cook time
30 Minutes
Open video instructions for this recipe


  • 1 California Goldminer® Sourdough Large Boule
  • 1 cup marinara
  • 8 oz. Mozzarella cheese
  • ½ cup pesto
  • 2 breaded chicken breasts, thinly sliced
  • ½ cup shredded Parmesan
  • 3 tbsp. butter, melted
  • 1 tbsp. powdered Parmesan cheese
  • 3 cloves garlic, minced
  • 1 tbsp. fresh basil, chopped
  • ⅛ tsp. black pepper


  1. Preheat oven to 350°F. Slice the top off the bread bowl and set aside. Scoop out the inside, leaving a ½-inch thick dam all around the boule.
  2. Inside the boule, layer half the marinara, Mozzarella cheese, pesto, breaded chicken slices and shredded Parmesan. Repeat these layers a second time, and cap with the top of the boule. 
  3. Wrap the boule in foil and place a heavy book or skillet on top for 10-15 minutes. This helps press the ingredients together.
  4. In a small bowl, combine melted butter, powdered Parmesan cheese, garlic, basil and black pepper. Mix until well-combined. Remove the foil from the top of the bread boule and brush mixture evenly over the top.
  5. Place boule on a foil-covered pan and bake for 30 minutes.
Serving: 6
Course: lunch, dinner,
Large Boule

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