Italian Sliced Chicken and Pork Hoagie
Italian Sliced Chicken and Pork Hoagie might be just the Mediterranean recipe you are searching for. This recipe makes 4 servings with 967 calories, 67g of protein, and 65g of fat each. This recipe covers 50% of your daily requirements of vitamins and minerals. Head to the store and pick up salt and pepper, romaine lettuce, evoo, and a few other things to make it today. From preparation to the plate, this recipe takes about 30 minutes.
Instructions
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.