Tangy Chicken Sandwich


2 Tbsp. red wine vinegar
1/2 Cup olive oil, plus 2 Tablespoons
1 Tbsp. Dijon mustard
1 tsp. Italian seasoning
1 tsp. Paprika
1 tsp. Kosher salt
1 tsp. freshly ground black pepper
4 (6-ounces) boneless and skinless chicken cutlets
1 onion, diced
2 Tbsp. minced garlic
2 Tbsp. chopped chives
6 slices deli pepperoni
6 slices deli provolone
2 to 4 steak rolls, split and toasted
1/2 Cup hot cherry pepper spread


In a small bowl, whisk together the vinegar, 1/2 cup of oil, Italian seasoning, paprika, salt and pepper. Rub the marinade liberally on each chicken cutlet. Arrange on a quarter sheet pan lined with parchment paper. Cover with plastic wrap and freeze for 30 minutes. Chicken will freeze slightly. Remove from the freezer and with a sharp knife, chip (or slice very thinly) the slightly frozen meat as thin as possible.

In a large saute pan over medium-heat, add 2 tablespoons of oil. Add the onions and cook until slightly browned, about 2 minutes. Add the garlic and the chipped chicken meat and cook until the chicken is cooked through, about 5 minutes. Stir in the chives. Overlap the pepperoni on top of the chicken and repeat the layering with the cheese slices. Turn off the heat and allow the heat from the meat to melt the provolone.

With the help of a spatula scoop up the chicken with the cheese and put it on the split roll. The recipe now says to wrap the sandwich in a square of parchment paper to not loose all the juices... we chose to not do this but it was a little juicy!

*Recipe adapted from Aaron McCargo Jr.