Italian Sliced Chicken and Pork Hoagie
Thinly sliced roasted pork tenderloin and seared chicken stacked on Italian rolls with provolone, giardiniera, and a bright herb dressing. A Rachael Ray 30 Minute Meals hoagie built for sharing.
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
- Preheat the oven to 500°F.
- Drizzle pork and chicken with EVOO and season with Montreal seasoning, salt, and pepper. Roast pork on a rack over a rimmed baking sheet 10–12 minutes, reduce heat to 425°F, and roast until 145–155°F, about 15 minutes more. Rest and slice thinly on an angle.
- Meanwhile, cook chicken in a cast-iron skillet over medium-high heat, flipping occasionally, until juices run clear, 12–15 minutes. Rest and slice thinly.
- Pulse giardiniera in a food processor until finely chopped.
- Layer chicken and pork on rolls and top with cheese, lettuce, tomato, and red onion. Scatter giardiniera over the top and drizzle with 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 together. Slowly whisk in EVOO, then mustard. Season with salt and pepper.