This chicken marinara and cheese hoagie is a quick and easy lunch or dinner option. It’s relatively healthy and can be made with ingredients you likely already have in your fridge. Let’s get started!
First, prep all the vegetables. Slice half an onion and half a green bell pepper. Next, prepare the toppings: sliced romaine lettuce and pepperoncinis. The pepperoncinis add acidity and a touch of spice, balancing the richness of the cheese and sauce. Pickled onions would also be a great addition.
Next, thinly slice some chicken breast. You could substitute ground meat or beef, but chicken keeps this recipe high in protein. Slicing the chicken thinly allows it to cook quickly and evenly.
Season the sliced chicken with salt, MSG, oregano, garlic powder, and red pepper flakes. Mix thoroughly to ensure even distribution.
Heat a cast iron pan over medium-high heat and coat with cooking spray. Add the seasoned chicken and sear on all sides until cooked through. This should only take a few minutes. Chop the chicken into smaller pieces while it cooks.
Once the chicken is cooked, you can store it in a container for later use or continue with the recipe. In the same pan, reduce the heat to medium and add olive oil. Once hot, add the sliced peppers and onions along with crushed black pepper and fennel seed. Cook for three to five minutes, just until the vegetables soften slightly and begin to color.
While the vegetables are cooking, puree a half can of whole San Marzano tomatoes. Once the peppers and onions are done, add the tomato puree to the pan along with a pinch of salt. Cook for seven to ten minutes, stirring occasionally, until the sauce thickens. Taste the sauce and adjust seasoning as needed. This sauce can also be stored in the fridge for future meals.
Now, let’s assemble the hoagie. Preheat the oven to broil. Grate mozzarella cheese and mix it with grated Parmesan Reggiano. This amount of cheese will be enough for two sandwiches.
Slice a hoagie roll in half and place it on an aluminum baking sheet to lightly toast the inside. Once toasted, spread a thin layer of the tomato sauce on both sides of the roll. Add a generous portion of cooked chicken, followed by the cooked peppers and onions. Sprinkle half of the cheese mixture over the top.
Broil the sandwich until the cheese is melted and bubbly. Once out of the oven, top with sliced pepperoncinis – they are essential for this sandwich! – and finish with the romaine lettuce.
For an even softer sandwich, wrap it briefly after it comes out of the oven to steam the bread. This creates a delicious and satisfying meal with a good balance of protein and flavor. Enjoy!
