Tangy Chicken Steak Sub
adapted from Food Network
Growing up in Boston, sandwiches on long roll were call subs. When I moved to Western Mass, I had to adjust to referring to them as grinders. Now is South Central PA, we are back to subs again. Other regional terms include hoagies and heroes. What are they called in your area ?
1/4 cup olive oil
1 1/2 tsp. Dijon mustard
1/2 tsp. Italian seasoning
1/2 tsp. paprika
1/2 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
1/2 lb. shaved chicken
Cooking spray
1/2 onion, sliced
1 1/2 tsp. minced garlic
1/2 onion, sliced
1 1/2 tsp. minced garlic
1 Tbsp. chopped scallion. green part only
1/2 oz. turkey pepperoni slices
2 oz. reduced fat provolone, slices
2 steak rolls, split and toasted

2 Tbsp. reduced fat mayo
1/2 oz. turkey pepperoni slices
2 oz. reduced fat provolone, slices
2 steak rolls, split and toasted

2 Tbsp. reduced fat mayo
2 Tbsp. hot pepper spread or your favorite spicy peppers
- In a bowl, whisk together the vinegar, oil, mustard, Italian seasoning, paprika, salt, and pepper.
- Add the shaved chicken and toss to coat; Marinade in the refrigerator for 30 minutes.
- In a frying pan coated with cooking spray, cook the onions until slightly softened, about 2 minutes.
- Add the garlic and chicken meat; Sauté until the chicken is cooked through, about 5 minutes.
- Stir in the chives.
- Divide the chicken into 2 piles in the pan, spread out about the length of the rolls.
- Place the pepperoni on top of the chicken and repeat with the cheese.
- Turn off the heat and allow the heat from the meat to melt the provolone.
- Meanwhile spread the mayonnaise and hot pepper spread on the rolls.
- With a large spatula scoop up the chicken with the cheese and put it n the rolls.
- Cut in half prior to serving if desired.
Enjoy!
* I calculated the points minus the marinade that was not absorbed into the chicken by straining the chicken before cooking and measuring the oil that was not used. Approximately half of the oil
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