Zesty Italian Chicken Sandwiches

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Zesty Italian Chicken Sandwiches

This is a top 5 meal at our house, without a doubt.  I made an earlier version of this recipe for Caleb not long after we started dating & I’m pretty sure he’s named this as one of his favorite meals ever since.  I asked him what his favorite meal was the other day, & he said it was impossible to pick just one :).  I mentioned last week that I can’t believe I haven’t shared this recipe here yet, so I was on a mission to get this posted before I forgot.

At first glance, you may think there are some typos in the measurements for the seasonings, but I assure you, there’s not.  The seasonings are what make this meal really pop, so delish!

One of the things I love about this recipe is that it’s so versatile.  Although the majority of the time we do exactly as this recipe says, you can so easily forego the sandwiches & place over top of pasta or eat the chicken & veggie mixture entirely on it’s own.

I couldn’t help but snap some pics while whipping these up over the weekend… 

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I even went all out & made some homemade crustry bread.  The smell of fresh baked bread is the best, mmmm.

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Zesty Italian Chicken Sandwiches 9 

Zesty Italian Chicken Sandwiches
  1. 1 1/2 lbs boneless chicken thighs or breasts, cut into small pieces
  2. 2-3 peppers {you can use a mix of colored bell peppers &/or sweet peppers}
  3. 1/2 red onion
  4. 1 T. olive oil
  5. 1 t sea salt
  6. 1 t pepper
  7. 1/2 t garlic salt
  8. 1 loaf crusty bread
  9. Shredded mozzarella, to taste
  10. Grated Parmesan, to taste
  11. Dried parsley, for garnishing
For the chicken marinade
  1. 1/3 c. olive oil
  2. 2 t sea salt
  3. 1 T. pepper
  4. 1 T. garlic powder
  5. 2 T. dried parsley
  6. 1 T. Italian seasoning
  1. In a medium bowl, mix together chicken marinade & chicken that has been cut into pieces. Cover & place in fridge for a minimum of 20 minutes, up to 24 hours.
  2. Preheat oven to 320*
  3. Chop peppers & red onion into bite sized pieces & place in another medium bowl. Mix with the remaining olive oil, salt, pepper & garlic salt. Place in fridge until needed.
  4. Heat a large skillet over medium/low heat. Add chicken that has been marinating & cook through, 10-15 minutes, stirring frequently. Remove from heat & pour into a strainer.
  5. Place the skillet back on the stove over medium heat & add veggies, stirring occasionally. When veggies just start to get tender, add chicken from the strainer back into the skillet & turn heat to low.
  6. Slice crusty bread into thick slices & place on cookie sheet. Drizzle with a little olive oil & sprinkle with garlic salt. Place in oven for 3-4 minutes. Remove from oven.
  7. Top bread generously with the chicken & veggie mixture. Then top with mozzarella & parmesan cheeses to taste {we pile it on as high as we can!}. Garnish with a little parsley, if desired.
  8. Place in oven for 5 minutes. Then, turn on the broiler just long enough to melt cheeses & slightly burn the bread.
  9. Remove from oven & enjoy!!
  1. This makes 4-6 good-sized sandwiches. We prefer to make up only the sandwiches we'll eat right then & save the remaining chicken & veggie mixture for another meal.
Our Grace Filled Life http://ourgracefilledlife.com/

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