Cincinnati is certainly not a place to get great hoagies/subs/grinders, but I can also say I have never seen a chicken parm here with more than one layer of chicken. Further, I have never heard of or seen a multilayer chicken parm like that before anywhere, even after reading this website for roughly a decade now.
Question: how much does the pictured chicken parm from Franklin run? I am guessing it’d cost me around 20 dollars to have one constructed like that around here. The single layer version we get here at a typical pizza/hoagie joint run 5-9 bucks.
Open question to anyone/everyone not in the Connecticut area: do chicken parm subs in your area include more than one layer of chicken?