Email to Cat      

Spicy Chicken Subs

Source of Recipe

From "The Best Simple Recipes" by America's Test Kitchen


Recipe Introduction

"For this satisfying sandwich, we top chicken cutlets, which we brown quickly in a skillet, with sautéed onion, red bell pepper, and provolone cheese, then run the sandwich under the broiler just until the cheese melts. Giardiniera (a spicy mix of pickled vegetables), red pepper flakes, and mayonnaise combine to make a creamy, tangy relish, and combining the onion and pepper with a little of the giardiniera brine further boosts the flavors."

List of Ingredients

â—¦ 1 (16-ounce) bottle giardiniera, drained, 1 tablespoon brine reserved
â—¦ 1 tablespoon mayonnaise
â—¦ ¼ teaspoon red pepper flakes
â—¦ 6 thin-cut boneless, skinless chicken cutlets (1 to 1 ½ pounds)
â—¦ Salt and pepper
â—¦ 3 tablespoons olive oil
â—¦ 1 onion, halved and sliced thin
â—¦ 1 red bell pepper, seeded and sliced thin
â—¦ 4 (6-inch) sub rolls, slit partially open lengthwise
â—¦ 8 slices deli provolone cheese


Recipe

Adjust oven rack to upper-middle position and heat broiler. Pulse giardiniera, mayonnaise, and pepper flakes in food processor until minced.

Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook three cutlets until browned, about 2 minutes per side. Transfer to cutting board and tent with foil. Repeat with additional 1 tablespoon oil and remaining cutlets.

Add onion, bell pepper, and remaining oil to empty skillet and cook until softened, about 5 minutes. Off heat, stir in reserved giardiniera brine and season with salt and pepper.

Slice each cutlet on bias into four pieces. Place rolls on rimmed baking sheet and layer with giardiniera mixture, chicken, onion mixture, and cheese. Broil until cheese is melted, 1 to 2 minutes. Serve.

Serves 4