Spicy Chicken or Beef and Pepper Subs Recipe

Substitute beef for chicken for a classic Philly Sandwich!

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Serves: 4 subs

Ingredients:

1 tablespoon of Canola Oil
4 (3-ounce) Whole-Wheat Hoagie Rolls; (Split in Halves)
½ teaspoon of Dried Oregano
1 pound of Chicken Breast Tenders
¼ teaspoon of Kosher Salt
1 large julienne-(long, thin cuts) Yellow Bell Pepper
A jar of Mild or hot Banana Peppers
¼ teaspoon of Freshly Ground Black Pepper
½ cup of lower-sodium Marinara Sauce
2 ounces part-skim Mozzarella Cheese, shredded (approx. ½ cup)

Grilling Sandwich Directions:

1. Preheat your broiler to high.
2. Next, hollow out the top and bottom halves of the hoagie rolls, being sure to cut out 1-inch-depths within the shells, and take the cut out bread and set it aside for other usage.
3. Place the hoagie rolls on a baking sheet with the cut side facing upwards, then place the sheet in the oven and let the rolls broil for about 1 minute or until the rolls are toasted.
4. Take out a large nonstick skillet and place it over a medium heat. While the skillet is heating, add in the canola oil and coat the entire skillet with the oil by swirling it around.
5. The next step for this Fourth of July Chicken Recipe is to season the chicken; evenly sprinkle the chicken breast with the oregano, pepper and salt. Then place the breast into the pan, and let them cook for about 7minutes; turning them sporadically.
6. Add in the yellow bell pepper and a few of the banana peppers (7-10) to the pan and allow them to cook for about 2 minute or until the bell pepper becomes tender and the chicken is finished.
7. Time to add in the marinara sauce and once the marinara sauce has been added let it cook for about 30 seconds or until the marinara sauce has been cooked thoroughly. Then set the burner on low or you can turn it off.
8. Go back to the hoagie rolls and place them on a plate. Then divide the chicken mixture equally on to the bottom halves of the rolls and put the mozzarella cheese on the top halves of the rolls, then broil them for about 1 minute or until the cheese melts.
9. Turn off the oven and take the rolls out. Put the top rolls on the bottom rolls and ENJOY your Fourth of July Chicken Recipe!

*You can use Jalapeño Peppers instead of Banana Peppers, just to add more color and a more flavor.

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Summer Grilling: Asparagus with Honey-Dijon Vinaigrette

Image Via: My Recipes

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Prep Time: 10 minutes

Cook Time: 5 minutes

Serves: 4

Ingredients:

20 asparagus spears

1 shallot, finely minced

the1 cup olive oil, divided

¼ cup apple cider vinegar

2 tablespoons Dijon mustard

2 tablespoons honey

Salt and pepper, to taste

Image Via: Better Homes & Gardens

Preparation:

1. Heat your grill to medium.
2. While it’s heating, make the vinaigrette by combining the shallot, ¾ cup of olive oil, apple cider vinegar, Dijon mustard, and honey in a small bowl. Season it with salt and pepper and whisk to combine.
3. Prepare your asparagus by chopping off the woody ends.
4. To keep the spears from falling through the grill grates, thread a skewer through lower third of spears while gently turning the skewer to keep the spears from breaking. (Note: If using wooden skewers, don’t forget to soak them overnight first.)
5. Brush the spears with the remaining olive oil to coat and season them with salt and pepper.
6. Grill the asparagus for 5-7 minutes, turning occasionally, until the spears are tender with light grill marks.
7. Serve warm, drizzled with the vinaigrette.

This best part about this recipe is that it’s incredibly versatile. It’s quick enough to be thrown together on a busy weeknight, but fancy enough to impress dinner guests. It could be made into a healthy lunch salad when mixed with slivered almonds and topped with a fried egg. However you serve it, one thing’s for sure: This is a summer grilling side that will have you reaching for seconds.

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