Skip to main content

Italian Sliced Chicken and Pork Hoagie

Roast pork and grilled chicken with a zesty herb and chili dressing make a super delicious hoagie. Serve with Mixed Herb Pesto Penne.


  • 1 pork tenderloin, trimmed
  • 3 boneless, skinless chicken breasts (1 1/4-1 1/3 pounds)
  • Extra virgin olive oil ( EVOO), for drizzling
  • Montreal Grill Steak Seasoning
  • Salt and freshly ground pepper
  • 1 cup drained giardiniera
  • Four white Italian sub rolls (10-12-inches each)
  • Sliced provolone
  • Chopped romaine lettuce
  • Sliced tomato
  • Thinly sliced red onion

For the dressing:

  • 3 tablespoons red wine vinegar
  • 1 tablespoon fresh basil, finely chopped
  • 1 tablespoon flat leaf parsley, finely chopped
  • 2 teaspoons fresh thyme, finely chopped
  • 1 rounded teaspoon superfine sugar
  • 1 large clove garlic, grated
  • 1 shallot, minced, or 3 tablespoons red onion, grated
  • 1/2 small Fresno chili pepper, finely chopped
  • Juice of 1/2 lemon
  • 1/2 cup extra virgin olive oil ( EVOO)
  • 1 rounded tablespoon Dijon mustard
  • Salt and freshly ground pepper


Pre-heat the oven to 500°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 10-12 minutes. Reduce the heat to 425°F and roast until a thermometer inserted into the thickest part of the pork registers 145-155°F, about 15 more minutes (do not open the oven while it’s cooking). Transfer the pork to a cutting board and let rest for 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, 12-15 minutes. Transfer to a cutting board and let rest for 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 (instructions below).

To make the hoagie dressing, in a mixing bowl, combine the vinegar, herbs, sugar, garlic, shallot, chili 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.

Rachael Ray