Chicken Parm Sando

Preheat an air fryer or a countertop oven or toaster oven to 400°F (200°C) according to the manufacturer’s instructions.

Cut the baguette in half lengthwise and drizzle the cut sides with olive oil. Place the baguette halves in the fry basket and insert the basket into the air fryer, or place on the top shelf of the oven. Cook, flipping the baguette once halfway through, until lightly toasted, about 5 minutes total. Transfer to a plate.

Meanwhile, in a bowl, stir together the chicken, marinara sauce and Parmesan. Season to taste with salt. Place the chicken mixture on the bottom half of the baguette and top with the mozzarella. Set the top half of the baguette aside (you’ll add it to the sando later).

For an air fryer: Place the sando in the fry basket. Insert the basket into the air fryer and cook until the cheese is melted, about 4 minutes. Cover with the top half of the baguette and press down slightly, then cook for 1 minute more.

For a countertop oven or toaster oven: Place the sando on a small baking sheet. Transfer to the oven and cook until the cheese is melted, about 8 minutes. Cover with the top half of the baguette and press down slightly, then cook for 1 minute more.

Open the sandwich, top with basil and dig in! Makes 2 small (4-inch/10-cm) sandos or 1 large (8-inch/20-cm) sando.

Williams Sonoma Test Kitchen