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Italian Chicken Sub

A delightful sandwich combining Italian-seasoned chicken, melty mozzarella, and fresh veggies in a soft sub roll.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American, Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Chicken and Seasoning
  • 2 pieces Italian seasoned chicken breasts Can substitute with shredded chicken or grilled vegetables.
  • 1 teaspoon Italian herbs (dried) For seasoning the chicken.
  • Salt to taste Salt For seasoning the chicken.
  • Pepper to taste Pepper For seasoning the chicken.
Sub Ingredients
  • 4 pieces submarine sandwich rolls Soft, fresh rolls for the subs.
  • 1 cup shredded mozzarella cheese Melty cheese creates a delicious topping.
  • 2 medium tomato slices Fresh ripe tomatoes for toppings.
  • 1 cup shredded lettuce Crisp lettuce adds freshness.
  • 2 tablespoons olive oil Used for cooking chicken and drizzling on subs.
  • 1 tablespoon balsamic vinegar Adds a tangy flavor.

Method
 

Preparation
  1. Season the chicken breasts with salt, pepper, and Italian herbs.
  2. Heat a skillet over medium heat and add 1 tablespoon of olive oil.
  3. Once hot, place the chicken breasts in the skillet.
Cooking
  1. Sear each side for about 5-7 minutes until golden brown and cooked through.
  2. Ensure the internal temperature reaches 165°F (75°C).
  3. Remove the chicken from the skillet and let it rest.
Assembly
  1. Slice the rested chicken into bite-sized pieces.
  2. Slice the submarine rolls in half and lightly toast them in the skillet.
  3. Place the sliced chicken on the bottom half of each roll.
  4. Evenly distribute mozzarella cheese on top.
  5. Place the sandwich under a broiler for 2-3 minutes until cheese is melted.
  6. Remove from oven and add tomato slices and shredded lettuce.
  7. Drizzle with olive oil and balsamic vinegar.
  8. Close the sandwich, slice, and serve immediately.

Notes

If you have leftovers, store in an airtight container in the refrigerator for up to 3 days. For freezing, wrap each sub tightly; they can be stored for 2 months.