Italian Sliced Chicken and Pork Hoagie Recipe

Name: Italian Sliced Chicken and Pork Hoagie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pork tenderloin, trimmed; 3 skinless, boneless chicken breasts (1 1/4 to 1 1/3 pounds); EVOO, for drizzling; Montreal Grill Steak Seasoning; Salt and freshly ground pepper; 1 cup drained giardiniera; Four 10-to-12-inch white Italian sub rolls; Sliced provolone; Chopped romaine lettuce; Sliced tomato; Thinly sliced red onion; Hoagie Dressing, recipe follows; 3 tablespoons red wine vinegar; 1 tablespoon finely chopped fresh basil; 1 tablespoon finely chopped fresh flat-leaf parsley; 2 teaspoons finely chopped fresh thyme; 1 rounded teaspoon superfine sugar; 1 large clove garlic, grated; 1 shallot, minced or 3 tablespoons grated red onion; 1/2 small Fresno chile pepper, finely chopped; Juice of 1/2 lemon; 1/2 cup EVOO; 1 rounded tablespoon Dijon mustard; Salt and freshly ground pepper

Servings: persons

1 pork tenderloin, trimmed
3 skinless, boneless chicken breasts (1 1/4 to 1 1/3 pounds)
EVOO, for drizzling
Montreal Grill Steak Seasoning
Salt and freshly ground pepper
1 cup drained giardiniera
Four 10-to-12-inch white Italian sub rolls
Sliced provolone
Chopped romaine lettuce
Sliced tomato
Thinly sliced red onion
Hoagie Dressing, recipe follows
3 tablespoons red wine vinegar
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh flat-leaf parsley
2 teaspoons finely chopped fresh thyme
1 rounded teaspoon superfine sugar
1 large clove garlic, grated
1 shallot, minced or 3 tablespoons grated red onion
1/2 small Fresno chile pepper, finely chopped
Juice of 1/2 lemon
1/2 cup EVOO
1 rounded tablespoon Dijon mustard
Salt and freshly ground pepper

1
Preheat the oven to 500 degrees F.
2
Drizzle the pork tenderloin and the chicken breasts with EVOO and sprinkle with the seasoning blend, salt and pepper.
3
Place the pork on a rack set over a rimmed baking sheet and roast in the oven for 10 to 12 minutes.
4
Reduce the heat to 425 degrees F and roast until a thermometer inserted into the thickest part of the pork registers 145 to 155 degrees F, about 15 more minutes (do not open the oven while it's cooking).
5
Transfer the pork to a cutting board and let rest 5 minutes, if desired.
6
Then very thinly slice on an angle.
7
Meanwhile, heat a cast-iron skillet or griddle over medium-high heat.
8
Add the chicken and cook, flipping occasionally, until firm but not tight and the juices run clear, 12 to 15 minutes.
9
Transfer to a cutting board and let rest 5 minutes, if desired.
10
Then thinly slice on an angle.
11
Pulse the giardiniera in a food processor until finely chopped.
12
Layer the chicken and pork on the rolls and top with the cheese, lettuce, tomato and red onion.
13
Scatter the giardiniera relish over the top, then drizzle with the hoagie dressing.
14
In a mixing bowl, combine the vinegar, herbs, sugar, garlic, shallot, chile pepper and lemon juice.
15
Whisk in the EVOO in a slow stream.
16
Add the mustard and season with salt and pepper, then whisk until emulsified.

354

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 pork tenderloin, trimmed, 3 skinless, boneless chicken breasts (1 1/4 to 1 1/3 pounds), EVOO, for drizzling, Montreal Grill Steak Seasoning, and more.

Yes, Italian Sliced Chicken and Pork Hoagie falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Italian Sliced Chicken and Pork Hoagie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions