Chicken, Genoa, Green Olive and Tomato Melt
Boneless chicken breasts turn out really moist and flavorful when quick-cooked along with some sautéed onion and garlic. Add Genoa salami, green olives, a splash of balsamic vinegar, some fresh tomatoes and melted provolone cheese and you end up with a hot chicken sub that's a little bit out of the ordinary. We recommend using good sized pitted green olives for their nutty, less briny flavor, but your standard pimento stuffed variety will work fine too.
- 1 lb boneless, skinless chicken breasts
- Salt and freshly ground black pepper (see recipe notes)
- 1/4 lb Genoa salami, thinly sliced
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 12 large pitted green olives, sliced (about 1/2 cup)
- 2 medium tomatoes, sliced
- 8 slices provolone cheese
- Dried oregano
- 4 hoagie rolls, split
- Preheat the broiler and position a rack 6-inches below the heat.
- Pound the chicken to 1/2-inch thickness and season very lightly on both sides with salt and pepper.
- Slice the Genoa salami into 1/2-inch strips and set aside.
- Heat the olive oil in a large pan over medium heat. Add the onion and sauté until softened, 2 to 3 minutes. Add the garlic and continue to cook until soft, 1-1/2 minutes longer.
- Add the chicken to the pan and turn several times with tongs to coat with the onion-garlic mixture.
- Continue cooking, turning frequently until the chicken is cooked through, 3 to 4 minutes.
- Turn off the heat and transfer the chicken to a cutting board. Let rest for 5 minutes, then slice crosswise into 1/2-inch strips.
- Add the sliced chicken back to the pan along with the balsamic vinegar, genoa salami strips and sliced olives. Toss with tongs to combine well.
- To assemble the sandwiches, divide the chicken, salami and olive mixture between the 4 rolls.
- Top each with tomato and 2 slices of provolone cheese.
- Arrange the sandwiches on a broiler pan and place under the heat until the cheese is melted, about 1-1/2 minutes.
- Remove, and sprinkle the tops with dried oregano to taste. Serve immediately.
Note that we don't call for any additional salt and pepper in this recipe beyond a light seasoning of the chicken prior to cooking. The Genoa salami and olives provide plenty of flavor without any additional salt, but don't omit the sprinkling of oregano - it really adds a nice finishing touch.