Popular
Latest From the Show
How to Make Chicken, Pepper and Onion Subs | Rachael Ray
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.
This is a sandwich that's great for any night, and I think everyone does a sandwich night at least once a week, right? It's a chicken, peppers and onions sub with provolone or mozzarella, or both—like a Philly cheesesteak using chicken instead of beef. –Rach
Pro Tip from Rach: Leftovers of the chicken are delicious on a salad the next day. Just chop the tenders on a little bit of a bias and make a giant Italian-American salad. You can throw in some provolone, you can prepare it like an antipasti, whatever you want. So don't worry about cooking too much. You might even want to purposely make extra!
If you're in the mood for beef, try one of these Philly cheesesteak recipes: Gino's 'Whiz With' Cheesesteak or Rach's Philly Cheesesteak.
Ingredients
- 1 package chicken breast tenders (about 1 ¼ pounds)
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes
- 1 teaspoon fennel seed or pollen
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion , optional
- Salt and pepper
- 2 cubanelle peppers, sliced into strips lengthwise
- 1 red frying pepper or field pepper, sliced into strips lengthwise
- 1 white or red onion, sliced
- 4 cloves garlic, crushed or sliced
- 1 tablespoon tomato paste
- 1 cup chicken stock, broth or bone broth
- ¼ cup hot or sweet cherry pepper rings and a splash of brine
- 4 foot-long sub rolls, plain or sesame seeded, split
- 1 pound sliced provolone (not too thin) or mix of provolone and mozzarella from deli, sliced in half
Yield
Serves: 4
Preparation
Place chicken in dish or bag and add oil, oregano, red pepper, fennel, granulated garlic, granulated onion (if using), salt and pepper. Mix together to coat and let stand 15 minutes.
Heat a large skillet over medium-high heat and preheat broiler with rack at center of oven.
Cook chicken 8 minutes or until lightly golden, remove, add peppers and onions to pan, season with salt and pepper and cook to soften a couple of minutes. Add garlic and stir a minute, then add tomato paste, toss, and add stock. Stir in a bit of juice from the cherry peppers. Add chicken back to pan and combine. Cook until sauce thickens to coat the chicken, peppers and onions.
Arrange sub rolls on large parchment-lined baking sheet and fill with chicken, peppers and onions and top with cheese. Melt under broiler 1 minute, garnish with cherry peppers and serve.