These vegan Italian “chicken” sandwiches are incredibly satisfying — a crunchy, savory chickpea cutlet layered with a bright olive spread, rich marinara and melty vegan cheese on a toasted hoagie. The chickpea “chicken” comes together quickly in a food processor, then gets breaded and baked until golden. While the cutlets bake you can make the olive spread (or use store-bought tapenade). Assemble on rolls and finish in the oven until the cheese is gooey and everything is hot. They’re perfect for weeknights, gatherings, or any time you want a comforting, plant-based sandwich with bold Italian flavors.
What you need for these sandwiches
- Chickpeas: One 15 oz. can, drained — the base for the “chicken” cutlets.
- Olive oil & vegetable broth: Liquids used to bind and flavor the chickpea mixture.
- Vital wheat gluten: Gives the cutlets a chewy, cohesive texture.
- Panko, basil, oregano: Mixed into the cutlet and used for the exterior coating for crispness.
- Olives, parsley, capers, garlic, balsamic: Ingredients for the olive spread (or use ready-made tapenade).
- Hoagie rolls & vegan mozzarella: To build the sandwiches and achieve that melty finish.
Baking these subs gives the rolls a crisp exterior while keeping the interior soft and melty. I use a fresh vegan mozzarella that melts well; however, any good melting vegan cheese will work. The combination of salty olive spread, crispy cutlet, slightly sweet marinara, and creamy cheese creates layers of flavor and texture. This recipe yields 4–5 cutlets; I usually slice each cutlet in half to fill four hoagie rolls. These sandwiches are wonderfully messy in the best way — expect people to come back for seconds.
Why make these Italian “chicken” sandwiches?
- Easy, flavorful chickpea cutlets that hold together well.
- A quick, bright olive spread made in the food processor.
- Baked assembly crisps the bread and melts the cheese perfectly.
- Comforting, gooey and delightfully messy — in a great way.
- Family-friendly: kids, meat-eaters and vegans all enjoy them.
Vegan Italian “Chicken” Sandwiches
Main Course
15 mins
35 mins
50 mins
4
557
Lauren Boehme
Ingredients
Italian “Chicken” Cutlets
- 1 can (15 oz) chickpeas, drained
- 2 tbsp olive oil
- 2/3 cup vegetable broth
- 1 cup vital wheat gluten
- 1 1/3 cup vegan panko breadcrumbs
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp salt
- Pinch black pepper
- 1/4 cup water (to stream while processing)
Coating for the Cutlets
- 3/4 cup panko
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- Salt and pepper, to taste
Olive Spread
- 1 1/2 cups olives (Kalamata and Castelvetrano suggested)
- 1/4 cup fresh parsley
- 1 tbsp capers
- 4 garlic cloves
- 1/4 cup olive oil
- 1 tbsp balsamic vinegar
For assembly
- 4 vegan hoagie rolls
- 1/2 cup marinara sauce
- 1/2 cup vegan mozzarella (or more to taste)
- Fresh basil, optional
Instructions
- Preheat the oven to 450°F (232°C).
- Add drained chickpeas to a food processor with olive oil, vegetable broth, vital wheat gluten, panko, dried basil, dried oregano, salt and pepper.
- Process until the chickpeas begin to break down, about 1–2 minutes.
- With the processor running, slowly stream in the 1/4 cup water through the feed tube and continue processing until the mixture forms a stretchy ball, about 2–3 more minutes.
- Check the mixture: it should be cohesive, slightly stretchy, and free of large chickpea chunks.
- Portion the mixture into 4–5 cutlets using about 1/3–1/2 cup per cutlet. Shape and flatten each one.
- Mix the coating ingredients (panko, basil, oregano, salt and pepper) in a shallow bowl. Press each cutlet into the coating on both sides, ensuring a good, even crust.
- Place cutlets on a baking sheet lined with nonstick spray. Lightly spray the tops of the cutlets to help them brown.
- Bake 15 minutes, flip, then bake another 12–15 minutes until browned and firm.
- While the cutlets bake, make the olive spread: wipe out the food processor, combine olives, parsley, capers, garlic, olive oil and balsamic, and pulse until coarsely chopped and well combined, leaving some texture.
- To assemble, keep the oven at 450°F. Slice rolls, spread both sides with the olive spread, place half a cutlet on each roll, spoon on marinara, top with vegan mozzarella and basil if using. Close sandwiches and place on a baking sheet. Bake 6–8 minutes until cheese melts and sandwiches are heated through. Serve hot.
Nutrition
| Carbohydrates: 69 g
| Protein: 45 g
| Fat: 36 g
