These Italian Chicken Sub Sandwiches are stacked with tender marinated chicken, melty provolone, and all the crisp, fresh toppings you love in a classic deli sub. It’s a great way to satisfy that sub sandwich craving with a fresher, lighter spin.
This post may contain affiliate links. Please read our disclosure policy.
Table of Contents
A Fresh Take on Sub Sandwiches
Sometimes it just feels like a sandwich kind of night and for it to count as dinner, it’s got to be hearty and full of flavor. Recipes like my Philly Cheesesteaks with Peppers and Onions and Slow Cooker Drip Beef Sandwiches definitely hit the spot, but when I’m looking for something a little lighter, these Italian-style Chicken Sub Sandwiches are just the thing.
Instead of piling the rolls high with a variety of cured meats, I use marinated lean chicken breast and layer on plenty of flavor with toppings like melted provolone cheese, briny banana peppers, and shredded lettuce tossed in a simple vinaigrette.
These subs are perfect for an easy dinner or a casual game day spread.
Pin this now to find it later
Pin ItIngredient Notes
- Chicken: Use thin-sliced boneless, skinless chicken breasts, but keep in mind they may still need to be pounded a bit thinner. Aim for about ¼-inch thickness so it will cook quickly and work well for a chicken sandwich.
- Chicken marinade: A simple mix of olive oil, Dijon mustard, minced garlic, Italian seasoning, paprika, salt, and pepper adds great flavor with pantry staples.
- Sub rolls: Look for sturdy rolls with a slightly crisp exterior and soft interior so they hold up to the filling without getting soggy. Think traditional deli-style sub rolls, not a hard baguette or fluffy, unsubstantial hoagie bun.
- Iceberg lettuce: Shredded iceberg adds that classic crisp, fresh crunch. Romaine can be substituted if you prefer.
- Vinaigrette: A quick mix of olive oil, red wine vinegar, sugar, oregano, and salt lightly coats the lettuce and adds that classic deli-style flavor.
- Provolone: Mild provolone melts beautifully over the chicken. You can swap in mozzarella if needed.
- Banana peppers: These add a tangy, slightly sweet bite. Pepperoncini work well too.
- Mayonnaise (optional): Adds a creamy layer to the rolls, but the sandwiches are still great without it.
How to Make Chicken Sub Sandwiches
- Toss the chicken with the marinade, cover, and chill for at least 20 minutes to allow the flavors to soak in.
- Cook the chicken in a skillet over medium heat until browned and cooked through.
- While the chicken cooks, toss the shredded lettuce with the oil, vinegar, and seasonings.
- Reduce the heat, top with provolone, and cover until the cheese is melted.
Assemble the Subs
- Spread mayonnaise on the cut sides of the rolls, if using.
- Place the cheesy chicken on the bottom half of each roll.
- Top with tomato, red onion, and banana peppers.
- Finish with dressed lettuce, then close the sandwiches and serve.
Valerie’s Tips
- Pound the chicken thin: Even “thin-sliced” chicken may need a little pounding. Aim for about ¼-inch thickness so it cooks quickly and fits nicely in the sandwich.
- Don’t overcook the chicken: Thin pieces cook fast, so keep an eye on them to keep the chicken tender and juicy.
- Prep the rolls if needed: For a better filling-to-bread ratio, you can gently pull out a little of the soft interior of the rolls, if desired. If your rolls are very soft, lightly toast them so they’ll hold up better.
- Dress the lettuce lightly: Toss just until coated so it adds flavor without making the sandwiches soggy.
- Layer for the best texture: Start with the chicken, add the toppings, and finish with the dressed lettuce before closing the sandwich.
- Variation: Add a few slices of salami or ham if you want to lean more into a traditional Italian sub.
Sign up for my free newsletter for all the latest recipes and join me on Facebook, Instagram and Pinterest for more cooking inspiration!
Italian Chicken Sub Sandwiches
Ingredients
For the Chicken
- 4 thin-sliced boneless skinless chicken breasts, (about 1 ½ pounds)
- 3 tablespoons olive oil, divided
- 2 teaspoons Dijon mustard
- 1 teaspoon minced garlic
- ¾ teaspoon Italian seasoning
- ¼ teaspoon paprika
- ½ teaspoon kosher salt
- Freshly ground black pepper, to taste
- 4 slices provolone cheese
For the Subs
- 4 sub rolls, split
- 3 cups shredded iceberg lettuce
- 1 tablespoon extra virgin olive oil
- 1½ teaspoons red wine vinegar
- ¼ teaspoon granulated sugar
- ⅛ teaspoon dried oregano
- pinch kosher salt
- Sliced tomatoes, as needed
- Banana peppers, as needed
- Red onion, thinly sliced, as needed
- Mayonnaise, optional and as needed
Instructions
Prep and Cook the Chicken
- Pound the chicken breasts to ¼-inch thickness before beginning, if needed.
- In a medium bowl, combine 2 tablespoons of the olive oil, Dijon mustard, garlic, Italian seasoning, paprika, salt, and pepper. Add the chicken and toss to coat evenly. Cover and marinate for at least 20 minutes, or up to 4 hours.
- Heat the remaining 1 tablespoon olive oil in a large skillet over MEDIUM heat. Add the chicken in a single layer and cook for 3 to 4 minutes per side, or until cooked through and nicely browned.
- Reduce heat to LOW. Lay a slice of provolone over each piece of chicken. Cover the skillet and cook for 30 to 60 seconds, just until the cheese is melted. Remove from heat.
- While the chicken cooks, in a medium bowl, whisk together the olive oil, red wine vinegar, sugar, oregano, and salt. Add the shredded iceberg lettuce and toss gently to coat.
Assemble the Sandwiches
- For a better filling-to-bread ratio, you can gently pull out a little of the soft interior of the rolls, if desired. If your rolls are not substantial, toast them until lightly crisp on the edges so they’ll hold up better.
- Spread mayo on the rolls, if desired. Place the cheesy chicken on the bottom half of each roll. Top with dressed lettuce, tomato slices, banana peppers, and red onion. Close the sandwiches and serve immediately.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Like this? Please rate & comment below!
