Ingredients:

  • 1.5 lbs chicken breast, thinly sliced into cutlets
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 tsp garlic powder
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 4 artisan Italian sub rolls
  • 8 slices provolone cheese
  • 1 cup baby arugula
  • 1 large heirloom tomato, thinly sliced
  • 0.5 red onion, shaved thin
  • 0.25 cup peperoncini, sliced
  • 0.25 cup light mayonnaise
  • 1 tbsp fresh parsley, minced
  • 1 clove garlic, grated
  • 1 tsp lemon zest

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Pat the 1.5 lbs chicken breast cutlets completely dry with paper towels.
  3. Toss the chicken in a bowl with 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp oregano, 0.5 tsp garlic powder, salt, and pepper.
  4. Arrange the chicken in a single layer on a baking sheet, ensuring no pieces overlap.
  5. Roast for 12-15 minutes until the edges are golden and the centers are opaque.
  6. Whisk together the 0.25 cup mayo, grated garlic clove, 1 tbsp parsley, and 1 tsp lemon zest in a small bowl.
  7. Slice the 4 sub rolls lengthwise and place 2 slices of provolone on the top half of each roll.
  8. Toast the rolls in the oven for 3-5 minutes until the cheese is bubbling and the bread smells toasted.
  9. Spread a generous layer of the garlic aioli on the bottom half of each warm roll.
  10. Layer the roasted chicken, followed by the heirloom tomato, shaved red onion, peperoncini, and a handful of arugula.