This lunchtime classic takes meaty chicken tenderloins and adds mushrooms and olives for a big sub sandwich flavor.
Chicago Chicken Sub
- Total Fat58 g
- Cholesterol140 mg
- Sodium2519 mg
- Total Carbohydrate67 g
- Protein42 g
- Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
1-1/2 tablespoon butter, softened
1 hoagie roll, split
1/16 pinch oregano leaves
1/16 pinch fresh parsley, minced
3 slice hard salami
1 slice provolone cheese, 1-oz., halved lengthwise
2 tablespoon pizza sauce
1/3 cup mushrooms, fresh; sliced and sautéed
1 tablespoon black olives, chopped
- Preheat oven to 425°F. Place frozen tenderloins on baking sheet.
- Bake 10 minutes, turning tenderloins over halfway through cooking time.
- Spread butter on both halves of bun. Sprinkle bottom half with oregano and parsley. Add layer of overlapping salami and cheese slices; top with tenderloins. Spoon on pizza sauce, mushrooms and olives. Add top half of bun.