Chicken, Genoa, Green Olive and Tomato Melt

A yummy hot sub, made with boneless chicken that’s been sauteed with garlic, onion, Genoa salami and green olives, fresh tomato and provolone cheese.



  1. Preheat the broiler and position a rack 6-inches below the heat.
  2. Pound the chicken to 1/2-inch thickness and season very lightly on both sides with salt and pepper.
  3. Slice the Genoa salami into 1/2-inch strips and set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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 and starting to bubble, about 1-1/2 minutes. Remove, and sprinkle the tops with dried oregano to taste. Serve immediately.


Recipe Notes:

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.