Italian Sliced Chicken And Pork Hoagie
Serves: 5
Madilyn Boehm
1 January 1970
Based on User reviews:
52
Spice
39
Sweetness
46
Sourness
47
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1
Salt3 tbsps
Red Wine Vinegar1 tbsp
Basil (finely chopped fresh)2 tsps
Thyme (finely chopped fresh)1 large
Garlic (clove, grated)Directions:
1
Preheat the oven to 500 degrees F
2
Drizzle the pork tenderloin and the chicken breasts with EVOO and sprinkle with the seasoning blend, salt and pepper
3
Place the pork on a rack set over a rimmed baking sheet and roast in the oven for 10 to 12 minutes
4
Reduce the heat to 425 degrees F and roast until a thermometer inserted into the thickest part of the pork registers 145 to 155 degrees F, about 15 more minutes (do not open the oven while it's cooking)
5
Transfer the pork to a cutting board and let rest 5 minutes, if desired
6
Then very thinly slice on an angle
7
Meanwhile, heat a cast-iron skillet or griddle over medium-high heat
8
Add the chicken and cook, flipping occasionally, until firm but not tight and the juices run clear, 12 to 15 minutes
9
Transfer to a cutting board and let rest 5 minutes, if desired
10
Then thinly slice on an angle
11
Pulse the giardiniera in a food processor until finely chopped
12
Layer the chicken and pork on the rolls and top with the cheese, lettuce, tomato and red onion
13
Scatter the giardiniera relish over the top, then drizzle with the hoagie dressing
14
In a mixing bowl, combine the vinegar, herbs, sugar, garlic, shallot, chile pepper and lemon juice
15
Whisk in the EVOO in a slow stream
16
Add the mustard and season with salt and pepper, then whisk until emulsified