Ingredients
The following ingredients have 6 Servings
- 3 large roasting/field red peppers
- About 5 tablespoons extra-virgin olive oil (EVOO)
- Salt and pepper
- Fresh thyme
- chopped (about 2 tablespoons)
- 2 large onions
- chopped or quartered and thinly sliced
- 4 cloves garlic
- chopped or sliced
- 6 pieces boneless
- skinless chicken breast
- 1 teaspoon each dried oregano
- dried thyme
- granulated garlic
- granulated onion and red pepper flakes
- Deli-sliced provolone and mozzarella
- halved (about ½ pound each)
- 6 Philly or soft Italian sub rolls
- split
- Drained and chopped giardiniera (Italian hot pickled vegetable salad) or sliced hot pickled cherry peppers
Instruction
- Roast peppers over an open flame or under a preheated broiler to blacken skins
- Place in a bowl and cover to cool, then peel and seed
- Thinly slice peppers lengthwise
- Dress with some EVOO, salt, pepper and fresh thyme
- To a skillet over medium-low to medium heat, add olive oil, 2 turns of the pan
- Add onions, season with salt and pepper, and cook to soften, about 15 minutes
- Add garlic, cook 10 minutes more, then add ½ cup water and cook until absorbed
- Place chicken in freezer for 10 minutes
- Using a chef’s knife, thinly slice the chicken on an angle going against the grain
- Pat the meat dry
- Season with salt and pepper
- Heat a large cast-iron griddle or skillet over high heat
- Combine the dried oregano and thyme, the granulated garlic and onion, and chili flakes
- Add a fat drizzle of olive oil to the hot griddle or skillet
- Add the chicken in batches in a single layer, season with the spice blend, and cook, tossing, until crisp at the edges and cooked through
- Line the rolls with cheese and fill with the chicken
- Top with onions, peppers and giardiniera or hot peppers, and serve
