Chophouse Sub

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Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4 servings
Calories: 410kcal

Ingredients

  • 2 large Chicken breast boneless skinless butterflied
  • 6 cups Romaine lettuce cut the leaves to fit the length of the sandwich
  • 1/2 cup Grape tomatoes halved
  • 4 Sub rolls 6 inch pieces
  • 1/2 cup Asiago cheese shaved
  • 2 oz Potato chips
  • 4 Pickle spears

Dressing

  • 1/4 cup Extra-virgin olive oil plus some for drizzled
  • 2 clove Garlic grated
  • 2 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tbsp Lemon juice
  • 2 tsp Parmesan cheese grated

Instructions

  • Preheat grill or grill pan on medium heat. Season both sides of the chicken with salt and pepper and drizzle with olive oil. Cook the chicken on each side until an internal temperature of 160 degrees is achieved. Let sit for 3 minutes before slicing.
  • For the dressing: whisk together all ingredients. Season with salt and pepper to taste. Adjust any of the ingredients to taste. Toss the lettuce and tomatoes in the dressing.
  • Warm the rolls in a 350 degree oven for 3 to 5 minutes.
  • Place the chicken on the roll with lettuce mixture and top with shaved asiago.
  • Serve with chips and pickle.

Notes

Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts evenly through the middle (carefully) all the way in half. 

Nutrition

Calories: 410kcal | Carbohydrates: 27g | Protein: 21g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 1078mg | Potassium: 757mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6536IU | Vitamin C: 11mg | Calcium: 221mg | Iron: 6mg

Chophouse Sub

No ratings yet
Prep Time 20 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 410 kcal

Ingredients
 
 

  • 2 large Chicken breast boneless skinless butterflied
  • 6 cups Romaine lettuce cut the leaves to fit the length of the sandwich
  • 1/2 cup Grape tomatoes halved
  • 4 Sub rolls 6 inch pieces
  • 1/2 cup Asiago cheese shaved
  • 2 oz Potato chips
  • 4 Pickle spears

Dressing

  • 1/4 cup Extra-virgin olive oil plus some for drizzled
  • 2 clove Garlic grated
  • 2 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tbsp Lemon juice
  • 2 tsp Parmesan cheese grated

Instructions
 

  • Preheat grill or grill pan on medium heat. Season both sides of the chicken with salt and pepper and drizzle with olive oil. Cook the chicken on each side until an internal temperature of 160 degrees is achieved. Let sit for 3 minutes before slicing.
  • For the dressing: whisk together all ingredients. Season with salt and pepper to taste. Adjust any of the ingredients to taste. Toss the lettuce and tomatoes in the dressing.
  • Warm the rolls in a 350 degree oven for 3 to 5 minutes.
  • Place the chicken on the roll with lettuce mixture and top with shaved asiago.
  • Serve with chips and pickle.

Notes

Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts evenly through the middle (carefully) all the way in half. 

Nutrition

Calories: 410kcalCarbohydrates: 27gProtein: 21gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 45mgSodium: 1078mgPotassium: 757mgFiber: 4gSugar: 4gVitamin A: 6536IUVitamin C: 11mgCalcium: 221mgIron: 6mg
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