Spicy Chicken Submarine Roll
Serves: 1
Total: 1H
Prep: 30M
Cook: 30M
5.0
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Recipe Preparation
- 1 chicken breast
- SPG Rub
- Chili powder
- Oil
- Butter for Basting
- 1 onion, chopped
- 1/2 red bell pepper, chopped
- 1/2 orange bell pepper, chopped
- Salt to taste
- 4 slices Provolone
- 1 submarine roll
- Mayonnaise
- Hot sauce
Step Description
1
Cut the sub roll in half lengthwise and toast in a pan full of melted butter.
2
Season the chicken with salt, pepper, and chili rub.
3
Cut the onions and bell peppers into strips and saute in a pan.
4
Heat oil in a pan, and sear both sides of the chicken breast. Melt a large pat of butter and use it to baste the chicken.
5
To accurately monitor its internal cooking temperature, insert the Upgraded Probe of a ThermoPro TempSpike Plus 600-ft Wireless Meat Thermometer. Choose the “Poultry” setting that automatically sends a notification once the chicken is fully cooked and has reached an internal temperature of 165°F (74°C), and then cook it in an oven at 350°F (177°C).
6
Dress the toasted bread with mayonnaise, and add the chicken chopped into thin slices. Top with melted slices of provolone as well as the cooked bell peppers and onion. Add hot sauce for a zesty kick. Slice the sandwich into two halves, and enjoy!
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