| Level: | Easy |
| Total: | 1 hr 25 min |
| Prep: | 25 min |
| Cook: | 1 hr |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 1 hr 25 min |
| Prep: | 25 min |
| Cook: | 1 hr |
| Yield: | 4 servings |
Ingredients
- Deselect All
- 3 tablespoons olive oil
- 4 boneless, skinless chicken breasts (8 ounces each), butterflied
- Kosher salt and freshly ground black pepper
- 2 cups all-purpose flour
- 1 to 2 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
- 1 teaspoon crushed red pepper
- 4 cloves garlic, chopped
- 1 shallot, chopped
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 1/4 cup fresh lemon juice
- 1 1/2 tablespoons olive oil
- 1 pound fresh button mushrooms, sliced 1/4-inch thick
- Kosher salt and freshly ground black pepper
- 1 pound frozen green peas, thawed
- Four 6-inch French hinged rolls
- Mayo
- 8 slices provolone
- Roasted Potato Wedges, recipe follows
- Hot giardiniera
- 2 russet potatoes, scrubbed and cut into 8 long wedges
- 3 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- For the chicken: Preheat the oven to 200 degrees F. Set a wire rack inside a baking sheet. Heat the oil over medium heat in a heavy-bottomed skillet. Sprinkle the chicken with salt and pepper. Dredge in the flour and shake off any excess. Fry the chicken in the oil until golden brown, 5 to 6 minutes a side. Set aside on the prepared baking sheet. Keep warm in the oven. Slice the chicken in half before assembling the sandwiches.
- For the chicken jus: Add the oil into the same skillet from the chicken and saute the Italian seasoning, crushed red pepper, garlic and shallots until fragrant, about 1 minute. Season with salt and pepper. Deglaze with the white wine and bring to a simmer until the alcohol smell is diminished, about 2 minutes. Add the chicken stock and lemon juice and bring to a simmer again, about 10 minutes until the flavor intensifies. Keep warm for sandwich build.
- For the peas and mushrooms: Heat half the oil in a heavy-bottomed skillet and saute the mushrooms without overcrowding or creating layers. You may have to do this in batches. Give the mushrooms one stir and let caramelize. Once one side is golden brown, season with salt and pepper, stir once and let cook until all sides are soft but golden. Remove to a plate. To the same skillet, add the remaining oil and the peas. Season with salt and pepper. Cook until warm but still very bright. Mix with the mushrooms and set aside.
- For the sandwich build: On a nice fresh piece of split but hinged French roll, place a squirt of good mayo, 2 slices provolone, 2 Roasted Potato Wedges, 1 chicken breast, some mushroom and peas and top with hot giardiniera. Take the entire sandwich and either dunk in hot chicken jus or ladle on. Hold with one or two hands and bite hard.
- Ingredients and Directions
- Preheat the oven to 475 degrees F. Toss the potato wedges with the olive oil, garlic powder, salt and pepper in a bowl. Lay the potatoes on a baking sheet and cook until golden brown on each side, flipping halfway through, about 12 minutes per side. When both sides are golden and the potatoes can be pierced easily with a fork, the taters are done.
Reviews
I’ve made this sandwich recipe several times for my family and they. LOVE it! I usually make more of the potato wedges so that they can have them as a side dish as well as on the sandwich. Definitely a 5 star recipe!
Peas.. on a sandwich??
Wow! Great recipe. I used 5oz. Tyson chicken breast portions that I bought at Sam’s Club and there was no need to butterfly them. I did not adjust the recipe due to smaller chicken breast portions (we like it spicy…but not too hot and it turned out wonderful! Absolute family favorite recipe! You have to try this recipe.
Loved it! Eating my sandwich as we speak. The giardinera smells like Chicago! I miss home! Thank you so much Jeff!!
LOVE IT!!! I make it a meal and I love it. Can’t wait to try another recipe of Jeff’s! Loved his show.
Once again another of our Jeff’s favorite sandwiches! We LOVED the heat and had it just as he made it! We’ll make this again in a heartbeat!
I have made this sandwhich a few times now and love it every time, I havent had it with the giardenero or the peas. I love the potatoes it adds a nice taste and the au jus is the best. We have missed seeing him as he hasnt been on for a while now, he has the best sandwhich recipes!
I love this show. Great choice for a new food network star.
And his sandwiches are the best. This one really is a meal in a sandwich, but I confess to putting the potatoes on the side. Great flavors.
My family loved this sandwich! I added rosemary into the jus and into the flour. Just outstanding! We love Jeff!!
Super tasty! followed the recipe minus crushed red pepper (can’t do heat, came out great! We also used a store bought mild giardiniera (chicago brand. I would love to try his recipe for the giardiniera though, maybe next time cuz’ I will be making this again! Who would have thought peas, mushrooms and potatoes would work so well on a sandwich! Now I can’t wait to make another sandwich recipe!