Italian Pulled Chicken Hoagies Food

ITALIAN SLICED CHICKEN AND PORK HOAGIE

Steps:

• Preheat the oven to 500 degrees F.
• Drizzle the pork tenderloin and the chicken breasts with EVOO and sprinkle with the seasoning blend, salt and pepper. Place the pork on a rack set over a rimmed baking sheet and roast in the oven for 10 to 12 minutes. 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). Transfer the pork to a cutting board and let rest 5 minutes, if desired. Then very thinly slice on an angle.
• Meanwhile, heat a cast-iron skillet or griddle over medium-high heat. Add the chicken and cook, flipping occasionally, until firm but not tight and the juices run clear, 12 to 15 minutes. Transfer to a cutting board and let rest 5 minutes, if desired. Then thinly slice on an angle.
• Pulse the giardiniera in a food processor until finely chopped.
• Layer the chicken and pork on the rolls and top with the cheese, lettuce, tomato and red onion. Scatter the giardiniera relish over the top, then drizzle with the hoagie dressing.
• In a mixing bowl, combine the vinegar, herbs, sugar, garlic, shallot, chile pepper and lemon juice. Whisk in the EVOO in a slow stream. Add the mustard and season with salt and pepper, then whisk until emulsified.

ITALIAN BEEF HOAGIES

Steps:

• Place roast in a 5-qt. slow cooker. Combine the salad dressing mix and water; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender. , Remove meat; shred with two forks and return to the slow cooker. Add pepper rings; heat through. Spoon 1/2 cup meat mixture onto each bun.

REAL ITALIAN HOAGIE

Steps:

• Slice the rolls, but not all the way through.
• Place the vinegar and oregano in a small bowl. Slowly whisk in the oil until emulsified.
• Remove some of the bread from the center of each half of roll.(if desired)
• Drizzle a little of the olive oil mixture on the bread.
• Place first the meats, then the cheese in layers.
• Top with the tomatoes, onions, then the lettuce. Drizzle with more of the dressing, as desired.

CHICKEN HOAGIE

Steps:

• Heat oil in skillet, add onions, peppers & mushrooms. Continue to stir occasionally. Until they are browned and onions start to carmelize.
• While they are cooking, place chicken in a nonstick skillet and stir in italian dressing, cook on medium/high heat. Continue to stir as needed, until chicken is cooked throughly.
• Pre-heat oven to 400°F.
• Place hoagie buns open on a cookie sheet. Top each bun with 1/4 of chicken and 2oz of provolone.
• Bake in oven for about 5 minutes, just until cheese is melted.
• Top each with pepper mixture, lettuce, tomato and mayo if desired.

ITALIAN PULLED CHICKEN HOAGIES

Steps:

• 1. S&P chicken thighs both sides. Place on bottom of crockpot.
• 2. Combine rest of ingredients in bowl and whisk. Pour over chicken. Making sure chicken just covered (may have to add or subtract some sauce) Cover and set on low for 7-8 hrs. Shredd chicken with forks. Will shred easily.
• 3. Spread rolls with butter. Sprinkle with garlic powder and italian seasonings and toast in oven for a min.
• 4. Spread chicken mix on each roll and top with parm and enjoy!

BARBECUED CHICKEN HOAGIES

Steps:

• In a small bowl, combine the first five ingredients; spread over buns. Place on a baking sheet. Broil 3-4 in. from the heat for 2-4 minutes or until cheese is melted., Meanwhile, in a small microwave-safe bowl, combine chicken and barbecue sauce. Microwave on high for 2-3 minutes or until heated through. Spread chicken mixture over bun bottoms; replace tops.

EASY SLOW COOKER ITALIAN CHICKEN SANDWICHES

Steps:

• Place all ingredients in order of listing in slow cooker, and cook on low for 6 hours.
• Remove breast meat from slow cooker and shred with two forks. Return shredded meat back to slow cooler to reheat in warm liquid. Serve on italian bread or rolls.

SLOW COOKER ITALIAN SHREDDED BEEF HOAGIES

Steps:

• In 4 to 5 quart slow cooker, place onions.
• Place beef on onions.
• In small bowl mix diced tomatoes and tomato paste, pour over beef.
• Cover aand cook on Low heat setting 8 hours.
• Remove beef from cooker, place on cutting board.
• Use 2 forks to pull beef into shreds.
• Return beef to cooker.
• Spoon about 1/2 cup beef mixture onto each bun.
• Top with 1/4 cup cheese.

ITALIAN BEEF HOAGIES

Steps:

• Place roast in a 5-qt. slow cooker.
• Combine the salad dressing mix and water; pour over roast.
• Cover and cook on low for 8 hours or until meat is tender.
• Remove meat, shred with a fork and return to slow cooker.
• Add pepper rings; heat through.
• Spoon 1/2 cup meat mixture onto each bun.

CHICKEN PARMESAN HOAGIE SANDWICH

Steps:

• Add the breadcrumbs, Parmesan cheese, oregano, paprika, garlic powder, salt and pepper to a Ziplock bag and shake to mix well.
• Pour into a low flat bowl or onto some waxed paper.
• Drop each chicken breast into the beaten egg and dredge in the breadcrumb, Parmesan cheese and herb mixture.
• Heat a few tablespoons of olive oil over medium high heat in a pan.
• Add the breaded chicken breasts, two at a time so as not to over-crowd the pan.
• Cook on medium high heat for about 3 minutes per side.
• Remove breasts to a paper towel-lined plate and fry the other two chicken breasts.
• Place the cooked chicken breasts on a baking dish and cover each breast with 1/4 cup tomato sauce.
• Sprinkle shredded mozzarella cheese over each one.
• Place in a 400-degree oven for 8 to 10 minutes or long enough to melt the cheese and get the tomato sauce nice and hot.
• I add the hoagie rolls to the oven when there is about 5 minutes left to get them nice and toasty and crusty.
• Slice the hoagie rolls, add the chicken Parmesan breast and top with sliced jalapenos, if desired.
• YUM!