Chicken Spiedini Vodka Parm Sandwiches
Chicken Spiedini Vodka Parm Sandwiches
I recently made a huge batch of Chicken Spiedini (aka Lemon Butter Chicken) and wanted a fun new way to enjoy it other than the classic Caesar salad topper… and this genius idea was born.
These Chicken Spiedini Vodka Parm Sandwiches are straight-up ridiculous — juicy chicken, a rich and glossy copycat Carbone-style spicy vodka sauce, melty mozzarella, toasted subs, and Parmesan snow on top.
If we're bulking up for fall? This is exactly how to do it. ENJOY!
About This Recipe
These indulgent sandwiches combine two perfect things: your lemon-butter Chicken Spiedini and a restaurant-level spicy vodka sauce. It’s comforting, cheesy, rich, saucy, and perfect for cozy nights, football Sundays, or an easy entertaining dish.
Why You’ll Love It
Uses leftover Chicken Spiedini for an easy upgrade.
Carbone-style spicy vodka sauce but even creamier and richer.
Melty mozzarella + Parmesan = elite sandwich moment.
Easy baking sheet method ensures everything stays hot and crisp.
A crowd-pleasing, restaurant-style sub you can make at home.
Ingredients You’ll Need
Cooked Chicken Spiedini (off the skewers)
Sub rolls
Fresh mozzarella
Parmigiano Reggiano
Olive oil
Spicy Vodka Sauce:
Onion, garlic, Calabrian chili paste, tomato paste, vodka, heavy cream, butter, Parmesan, sugar, salt, pepper.
(Full detailed list remains in recipe card.)
How to Make It
Sauté onions and garlic, add Calabrian chili paste, cook down the tomato paste, deglaze with vodka, stir in cream, butter, and Parmesan until glossy and thick. Toast your rolls, load them up with vodka sauce, add Chicken Spiedini, layer on mozzarella and Parmesan, then broil until the cheese melts and bubbles. Garnish with fresh basil and serve hot with extra sauce.
Tips for Success
Cook down the tomato paste — the caramelization adds intense flavor.
Use fresh mozzarella for the meltiest, stretchiest cheese pull.
Toast the rolls first to prevent sogginess.
Broil carefully — watch closely so the cheese browns, not burns.
Make extra vodka sauce — you will want more.
Frequently Asked Questions
Can I make this with chicken breast instead of Spiedini?
Yes! Just season well and sauté or bake before assembling.
Can I make it less spicy?
Use half the Calabrian chili paste or omit completely.
Can I freeze the sauce?
Yes — the vodka sauce freezes beautifully for up to 3 months.
What are the best rolls to use?
Sub rolls, hoagies, or ciabatta — anything sturdy enough to hold the sauce.
Can I make these ahead?
Assemble right before broiling for best texture. The sauce can be made 2–3 days in advance.
What to Serve With It
Caesar salad
Roasted broccoli
Garlic parmesan fries
Chopped antipasto salad
Arugula lemon salad
More Recipes You’ll Love
Chicken Spiedini Vodka Parm Subs
Ingredients
- 1 large onion, diced
- 6 garlic cloves, finely minced
- 1/4 cup Calabrian chili paste/sauce (use less for milder heat)
- 12 oz tomato paste
- 1 cup vodka
- 2 cups heavy cream
- 1 tsp sugar
- 1/2 cup parmigiano reggiano cheese, grated
- 5 tablespoons butter (salted or unsalted to taste)
- Olive oil, for sautéing
- Salt & black pepper, to taste
- Cooked chicken spiedini (off the skewers)
- 4–6 sub rolls, lightly toasted
- 16 oz low moisture fresh mozzarella
- 1/2 cup parmigiano reggiano cheese, for topping
- Fresh basil leaves (optional garnish)
Instructions
- In a large pan, heat 2-3 tablespoons olive oil over medium heat.
- Add onion and sauté until translucent, about 5 minutes.
- Stir in garlic and cook 1–2 minutes until fragrant.
- Add Calabrian chili paste/sauce and cook for 1-2 minutes.
- Add tomato paste. Cook, stirring, until paste darkens slightly (4-5 minutes).
- Pour in vodka, stir well, and let simmer until reduced by half.
- Add sugar, stir.
- Add heavy cream. Reduce heat and simmer 5–7 minutes until thickened.
- Stir in butter until smooth and glossy. Add parmigiano reggiano and stir until combined. Season with salt and black pepper.
- Preheat the oven to 400°F.
- Slice sub buns, place on a baking sheet & brush lightly with olive oil. Toast until golden (about 10 minutes).
- Spread a layer of vodka sauce inside each toasted roll.
- Add chicken spiedini pieces down the middle.
- Spoon extra vodka sauce over the chicken.
- Top with mozzarella and Parmesan.
- Place back on a baking sheet and broil 2–3 minutes until cheese melts and browns.
- Garnish with fresh basil.
- Serve hot with extra vodka sauce for dipping.
