Italian Sliced Chicken and Pork Hoagie
Roasted pork tenderloin and seared chicken, both sliced thin, piled onto Italian rolls with provolone, giardiniera, and a lively herb dressing—a shareable hoagie ready in about half an hour.
Ingredients
- 1 pork tenderloin, trimmed
- 3 skinless, boneless chicken breasts (1¼ to 1¾ pounds)
- EVOO, for drizzling
- Montreal grill steak seasoning
- Salt and freshly ground pepper
- 1 cup drained giardiniera
- Four 10-to-12-inch white Italian sub rolls
- Sliced provolone
- Chopped romaine lettuce
- Sliced tomato
- Thinly sliced red onion
Steps
- Heat the oven to 500°F.
- Coat the pork and chicken with a drizzle of EVOO, then season with Montreal seasoning, salt, and pepper. Roast the pork on a rack set over a rimmed baking sheet for 10–12 minutes, lower the oven to 425°F, and continue roasting until the meat reaches 145–155°F, about 15 minutes longer. Let it rest, then cut into thin angled slices.
- At the same time, sear the chicken in a cast-iron skillet over medium-high heat, turning now and then, until the juices run clear, 12–15 minutes. Rest, then slice thin.
- Finely chop the giardiniera in a food processor.
- Build the sandwiches: pile chicken and pork onto the rolls, then add cheese, lettuce, tomato, and red onion. Spoon giardiniera over everything and finish with a drizzle of hoagie dressing.
Hoagie Dressing
- 3 tablespoons red wine vinegar
- 1 tablespoon finely chopped fresh basil
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 2 teaspoons finely chopped fresh thyme
- 1 rounded teaspoon superfine sugar
- 1 large clove garlic, grated
- 1 shallot, minced (or 3 tablespoons grated red onion)
- ½ small Fresno chile pepper, finely chopped
- Juice of ½ lemon
- ½ cup EVOO
- 1 rounded tablespoon Dijon mustard
- Salt and freshly ground pepper
- Whisk vinegar, herbs, sugar, garlic, shallot, chile, and lemon juice. Stream in EVOO while whisking, then whisk in mustard. Season with salt and pepper.