Recipe information
Yield
4 servings
Ingredients
Omit
EVOO, for drizzling
Paprika
Thyme
Sherry—just use the dry white wine
Lemon juice
Green beans
Swap
4 8-ounce boneless, skinless chicken breast halves for the pork chops
1/2 pound bulk Italian sweet sausage for the chorizo
4 10- to 12-inch sesame or plain sub rolls, top-split, for the crusty bread
Add
8 deli-cut slices of Provolone cheese, halved
Preparation
Step 1
Brown and crumble the sausage for 5 to 6 minutes, then add the garlic and onions and proceed with the master recipe, #218, cooking the chicken just as you would the pork and making the sauce, using the dry white wine instead of sherry.
Step 2
Remove the fully cooked chicken from the oven and switch the setting to preheat the broiler. Slice the chicken on an angle in thin slices and combine with the sausage and red pepper sauce. Build subs on the cookie sheet. Fill the sub rolls with sliced chicken and sauce and top each sub with 4 half-moon slices of cheese. Place the subs under the broiler and melt the cheese, about 1 minute, then serve.
