The same characteristics that make chicken Parmesan such a soul-satisfying dish as an entree—the hearty pool of bright red tomato sauce and blanket of stretchy mozzarella—make it a such a potentially hazardous sandwich. While it almost always looks impressive, after a few seconds the onslaught of wet ingredients leave the bread soggy and the fried cutlet oily. Wait more than a minute and everything congeals into one even layer of mush. No thanks.

Nonna's (nonnaschicago.com) in the West Loop solves this dilemma in two ways. First, the restaurant uses a shatteringly crisp and sturdy ciabatta roll, which shrugs off the wet ingredients with ease.

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Source: http://www.chicagomag.com/