Italian Sundried Tomato, Garlic and Rosemary Chicken Hoagies with Melted Fontina Sauce

| Faith Gorsky
Serving size:4
Prep Time:
Total Time:
Italian Sundried Tomato, Garlic and Rosemary Chicken Hoagies with Melted Fontina Sauce

These hoagies "are scratch-made, and flavor-wise it really shows," says Faith. "Plus these hoagies come together in less than 30 minutes from start to finish, which means you could even whip them up during the halftime show."

Sundried Tomato, Garlic, and Rosemary Chicken

  • 2 tbsp olive oil
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 3 tbsp thinly sliced sundried tomatoes (packed in olive oil)
  • 1 tbsp minced fresh rosemary
  • 2 large cloves garlic, minced
  • 1 lb (450 g) boneless, skinless chicken breast, sliced cross-wise into 1/4-inch thick pieces
  • 1 medium-large onion, halved and thinly sliced
  1. For the chicken, heat the olive oil in a large skillet over medium heat. Once hot, add the onion and cook until starting to soften, about 2 to 3 minutes. Push the onions to one side of the skillet and add the chicken; turn the heat up to high and cook until browned on both sides, about 5 minutes (don’t stir until the chicken is browned on the first side). Add the garlic, rosemary, sundried tomatoes, salt, and black pepper and cook 2 minutes more, stirring frequently.

    Melted Fontina Sauce

    • 2 tbsp all-purpose flour
    • 6 oz (170 g) Fontina cheese, shredded
    • 1/8 tsp black pepper
    • 1/4 tsp salt
    • 1/4 tsp Dijon mustard
    • 1/2 tsp hot sauce (or more to taste)
    • 1 cup (240 mL) low-fat milk
    • 11/2 tbsp unsalted butter
    1. Meanwhile, for the cheese sauce, heat the butter in a medium saucepan over medium heat. Once melted, whisk in the flour and cook 30 seconds. Slowly whisk in the milk, and then the hot sauce, Dijon mustard, salt, and black pepper; bring up to a boil. Immediately turn the heat off and whisk in the cheese.

      To assemble the hoagies

      • a handful of fresh arugala leaves, for garnish (optional)
      • 4 Cobblestone Bread Co. Wheat Grinder Sub Rolls, split in half and toasted
      1. To assemble the hoagies, divide the chicken mixture between the toasted rolls. Top each with a drizzle of cheese sauce and a few arugala leaves. Serve the rest of the cheese sauce on the side for dipping.

      For the full post, visit An Edible Mosaic.

      Compensation for this post was provided by Cobblestone Bread Co. via AOL Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Cobblestone Bread Co. or AOL.