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Grilled Chicken Parmesan Sub
...in your mind.
Grilled Chicken Parmesan Sub

Grilled Chicken Parmesan Sub

Makes 1 sub for about 4 people Not your grandmother’s chicken Parmesan. No heavy breading - just simple grilled chicken and grilled tomatoes take the place of the sauce.

Ingredients

  • 5 - 6 chicken boneless chicken thighs
  • 2 tablesppons fresh basil leaves, chopped fine
  • 1 tablespoon fresh oregano leaves, chopped fine
  • 3-4 tablespoons olive oil
  • Kosher salt and pepper to taste
  • 2 medium sized ripe tomatoes
  • 1 of those short ciabatta-type baguettes
  • 1/2 cup mozzarella cheese, shredded
  • 1 tablespoon parmesan cheese, grated
  • Extra olive oil for drizzling

Directions

  1. Trim the extra fat from the chicken thighs
  2. Put them in a Ziploc bag and add the olive oil, the herbs and season well with the salt and pepper
  3. Refrigerate at least 30 minutes or up to about 8 hours
  4. Heat your grill outside
  5. Slice the tomatoes into thick slices and drizzle with olive oil on both sides
  6. Cut the bread in half lenghtwise and drizzle both sides with olive oil
  7. Grill the chicken on first side until beautifully done - about 5 minutes
  8. Turn chicken over and also put the tomatoes on the grill - cook both sides until they get soft
  9. Place the bread on the grill and toast it
  10. Put the shredded mozzarella on the chicken to melt while everything finishes
  11. Build you sandwich like this: chicken, tomato, parmesan cheese, top of bread and slice into 4 equial pieces
Grilled Chicken Parmesan Sub

Grilled Chicken Parmesan Sub

Makes 1 sub for about 4 people Not your grandmother’s chicken Parmesan. No heavy breading - just simple grilled chicken and grilled tomatoes take the place of the sauce.

Ingredients

  • 5 - 6 chicken boneless chicken thighs
  • 2 tablesppons fresh basil leaves, chopped fine
  • 1 tablespoon fresh oregano leaves, chopped fine
  • 3-4 tablespoons olive oil
  • Kosher salt and pepper to taste
  • 2 medium sized ripe tomatoes
  • 1 of those short ciabatta-type baguettes
  • 1/2 cup mozzarella cheese, shredded
  • 1 tablespoon parmesan cheese, grated
  • Extra olive oil for drizzling

Directions

  1. Trim the extra fat from the chicken thighs
  2. Put them in a Ziploc bag and add the olive oil, the herbs and season well with the salt and pepper
  3. Refrigerate at least 30 minutes or up to about 8 hours
  4. Heat your grill outside
  5. Slice the tomatoes into thick slices and drizzle with olive oil on both sides
  6. Cut the bread in half lenghtwise and drizzle both sides with olive oil
  7. Grill the chicken on first side until beautifully done - about 5 minutes
  8. Turn chicken over and also put the tomatoes on the grill - cook both sides until they get soft
  9. Place the bread on the grill and toast it
  10. Put the shredded mozzarella on the chicken to melt while everything finishes
  11. Build you sandwich like this: chicken, tomato, parmesan cheese, top of bread and slice into 4 equial pieces