Italian Chicken Sub Sandwiches

Italian chicken sub sandwich on a soft sandwich roll with melted provolone, lettuce, tomato, red onion, and banana peppers, with iced tea in the background.

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Italian Chicken Sub Sandwiches

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.

Prep Time15

Cook Time10

Marinating Time20

Total Time45

Course: Lunch, Main Course, Sandwiches

Cuisine: American, Italian

Servings:

Calories: 554kcal

Author: Valerie Brunmeier

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.

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