Italian Chicken Heros

with Salad & Creamy Herb Dressing

30 MIN

4 Servings

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From the Test Kitchen

Inspired by New York deli-style heros (another name for sub sandwiches or grinders) we’re filling golden, toasted bread with hearty layers of chicken, melty mozzarella cheese, and seasoned tomato sauce. A zesty side salad featuring wintry citrus and a sprinkle of parmesan round out the dish on a bright note.

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Nutrition

PER SERVING
Calories

700 Cals (est.)

View Full Nutrition

fresh

ingredients

1⅛ lbs Chopped Chicken Breast
4 Sandwich Rolls
1 15-Ounce Can Crushed Tomatoes Or Tomato Sauce
2 cloves Garlic
1 Navel Orange
4 oz Sweet Peppers
4 oz Fresh Mozzarella Cheese
1 oz Pitted Niçoise Olives
2 Tbsps Crème Fraîche
¼ tsp Crushed Red Pepper Flakes
1 head Green Or Red Leaf Lettuce
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
¼ cup Grated Parmesan Cheese

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Roughly chop the olives. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the rolls. Tear the mozzarella into small pieces.

2 Cook the chicken:

Pat the chicken dry with paper towels. Place in a bowl; season with salt, pepper, and half the Italian seasoning. Toss to coat. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat; stir in the chopped olives.

3 Make the sauce:

Meanwhile, in a small pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the crushed tomatoes or tomato sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 5 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

4 Assemble & toast the sandwiches:

Meanwhile, place the halved rolls on a sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Bake 7 to 9 minutes, or until lightly browned around the edges. Leaving the oven on, remove from the oven. Evenly divide the sauce among the cut sides of the rolls. Top the bottom halves with the cooked chicken and mozzarella pieces. Complete the sandwiches with the top halves. Toast in the oven 3 to 4 minutes, or until the cheese is melted. Remove from the oven.

5 Make the salad & serve your dish:

Meanwhile, roughly chop the lettuce. Peel and medium dice the orange. In a large bowl, whisk together the crème fraîche, remaining Italian seasoning, and 1 tablespoon of olive oil; season with salt and pepper. Add the chopped lettuce and diced orange; toss to coat. Taste, then season with salt and pepper if desired. Serve the sandwiches with the salad. Garnish the salad with the parmesan. Enjoy!