What it took for 2:
* 2 Tbs. extra-virgin olive oil, divided* 1 clove garlic, minced
* 1 (10 oz) can tomato sauce
* 2 slices bacon, halved
* 2 boneless, skinless chicken breasts
* 2 Tbs. caesar salad dressing
* 2 hoagie or submarine buns
* 2 tsp Dijon mustard
* 2 pepperoncinis, stems removed and sliced
* 8 – 10 pepperonis
* a few slices of provolone cheese (or cheddar)
* coarse salt and freshly ground pepper
Instructions:
- Heat 1 Tbs. oil in a small saucepan. Add the garlic and bloom 30 seconds. Add the tomato sauce and simmer on low while you prepare the rest of the meal.
- In another small skillet, cook the bacon until crisp. Remove and drain on paper towels.
- Heat the remaining oil (or you can use the leftover bacon fat if ya want!) on an indoor or outdoor grill. Season the chicken with salt and pepper on both sides and grill, brushing with with the caesar dressing, until cooked through and browned all over, about 12 minutes. Remove and let rest 5 minutes. Slice.
- Lightly toast the buns on the grill or in a toaster oven. (I drizzled a little oil on both halves and sprinkled a little garlic salt over them. You should too.)
- Spread the Dijon on the bottom bun. Spread the marinara on the top one.
- Arrange the sliced pepperoncinis along the bottom half. Arrange the pepperonis on the top half.
- Arrange the sliced chicken breast along the bottom half. Then goes the sliced cheese. Then the bacon. Oh, my.
- Close her shut, press, slice, and live the good life.
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