Description
A creamy and savory chicken mixture with crisp lettuce and cheese, all packed into a soft sub roll for a quick lunch.
Ingredients
Scale
- 4 hoagie or sub rolls
- 4 cups (about 1.5 lb / 680g) cooked chicken, cut into 1/4-inch cubes
- 1 head romaine lettuce, chopped
- 1 cup (240 ml) mayonnaise
- 1/4 cup (60 ml) Dijon mustard
- 3 cloves garlic, minced
- 3 tbsp (45 ml) fresh lemon juice
- 1 tsp lemon zest
- 2 tsp anchovy paste (or 4 anchovy fillets, minced)
- 1 tsp kosher salt
- 1 tsp black pepper, freshly ground
- 8 slices sharp cheddar cheese
- 8 slices mozzarella or provolone cheese
- 2 large tomatoes, sliced
Instructions
- In a large bowl, whisk together the mayonnaise, Dijon mustard, minced garlic, lemon juice, lemon zest, anchovy paste, salt, and pepper until smooth.
- Add the cubed cooked chicken and chopped romaine lettuce to the bowl with the dressing.
- Gently fold everything together with a spatula until the chicken and lettuce are evenly coated.
- Slice the hoagie rolls lengthwise, being careful not to cut all the way through.
- Layer 2 slices of cheddar and 2 slices of mozzarella on the bottom half of each roll.
- Add a few slices of tomato on top of the cheese.
- Divide the chicken mixture evenly among the 4 rolls, piling it on top of the tomatoes.
- Serve immediately.
Notes
- If you are cooking chicken specifically for this recipe, ensure it reaches a safe internal temperature of 165°F (74°C).
- For a warm sandwich with melted cheese, place the cheese-layered rolls open-faced on a baking sheet and broil for 1-2 minutes before adding the tomato and chicken filling.
- The chicken filling can be prepared up to 1 day ahead and stored in an airtight container in the refrigerator. Assemble the sandwiches just before serving to prevent soggy bread.
- For a substitute for anchovy paste, use 2 teaspoons of Worcestershire sauce.
- Prep Time: 20 minutes
- Category: Lunch
- Method: Mixing
- Cuisine: American