Tuscan Chicken Sando Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Pat chicken breasts dry and place on a cutting board.

In a small bowl combine 1 tbs olive oil, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp dried oregano, and 1/2 tsp garlic powder. Rub mixture over both sides of the chicken breasts.

Place seasoned chicken on a rimmed baking sheet or in a shallow baking dish. Roast on the middle rack for 16–20 minutes, or until internal temperature reaches 165°F (74°C). (If breasts are thick, pound to even thickness first or slice horizontally for quicker roasting.)

Remove from oven and let rest 5 minutes, then slice chicken into 1/4- to 1/2-inch thick slices.

In a small saucepan combine 1/2 cup balsamic vinegar and 2 tbsp sugar over medium heat. Stir until sugar dissolves and mixture comes to a gentle boil.

Reduce heat to medium-low and simmer, stirring occasionally, until reduced by about half and syrupy (about 6–8 minutes). If mixture thickens too much, stir in 1 tbs water to loosen. Season with 1/8 tsp salt and remove from heat. Let cool slightly — it will thicken more as it cools.

In a small bowl combine 1/2 cup mayonnaise, 2 tbsp basil pesto, 1/2 tsp lemon juice, and 1/8 tsp black pepper. Whisk until smooth. Taste and adjust seasoning; set in refrigerator until assembly.

Dice the 2 roma tomatoes into small pieces and finely dice 1/4 cup red onion. Mince the 1/2 small jalapeño (remove seeds for less heat). Combine in a bowl with 2 tbsp chopped cilantro.

Add 1 tsp lime juice, 1/4 tsp salt, and 1/8 tsp black pepper. Stir, taste, and adjust lime or salt as needed. Let sit 10–15 minutes for flavors to meld.

Slice the sub rolls lengthwise but not all the way through (or split fully if preferred). Lightly brush cut sides with 1 tbs butter or olive oil and toast in a skillet over medium heat, or under a broiler for 1–2 minutes, until golden.

Spread about 2 tbsp pesto mayo on the bottom half of each toasted roll and a light swipe on the top half if desired.

Layer sliced roasted chicken evenly between the two rolls (about half the cooked chicken per sandwich). Drizzle 1–1.5 tbsp balsamic gastrique over the chicken slices per sandwich.

Place 2 provolone slices over the hot chicken so they soften slightly. Add 4 sliced pepperoncini per sandwich and 1–2 tbsp housemade salsa distributed over the chicken.

Tuck 4 fresh basil leaves and 1 tbsp fresh cilantro on top of the salsa for aromatic freshness.

Close the sandwich, press gently, slice in half if desired, and serve immediately. Offer extra gastrique, pesto mayo, and pepperoncini on the side.