Grilled Chicken Hoagie Recipes

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Chicken Hoagie image

Make and share this Chicken Hoagie recipe from

Provided by reddi sketti

Categories     Lunch/Snacks

Time 35m

Yield 4 6, 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs boneless skinless chicken breasts, sliced in strips
1 sliced large onion
1 -2 sliced green bell pepper
1 (8 ounce) can sliced mushrooms
2 tablespoons kraft zesty Italian dressing
2 tablespoons vegetable oil
4 -6 inches hoagie rolls
8 ounces sliced provolone cheese
1 tomatoes
2 cups shredded lettuce
mayonnaise, if desired


  • Heat oil in skillet, add onions, peppers & mushrooms. Continue to stir occasionally. Until they are browned and onions start to carmelize.
  • While they are cooking, place chicken in a nonstick skillet and stir in italian dressing, cook on medium/high heat. Continue to stir as needed, until chicken is cooked throughly.
  • Pre-heat oven to 400°F.
  • Place hoagie buns open on a cookie sheet. Top each bun with 1/4 of chicken and 2oz of provolone.
  • Bake in oven for about 5 minutes, just until cheese is melted.
  • Top each with pepper mixture, lettuce, tomato and mayo if desired.


Grilled Chicken Spiedies image

The term 'spiedie' (SPEE-dee) comes from 'spiedo,' the Italian word for spit, and simply refers to meat grilled on a skewer. This incredibly delicious sandwich, invented in central New York by an Italian immigrant named Camillo Iacovelli, breaks all the accepted rules regarding marinating meats, and not only does it work, it's amazing!

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time P1DT27m

Yield 6

Number Of Ingredients 14

¾ cup white wine vinegar
½ cup olive oil
¼ cup freshly squeezed lemon juice
½ cup fresh mint leaves
6 cloves garlic
4 teaspoons white sugar
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
½ teaspoon red pepper flakes
½ teaspoon freshly ground black pepper
3 pounds boneless skinless chicken thighs, cut into 3 pieces
6 skewers
6 Italian-style hoagie buns
Calories874.8 calories
Carbohydrate73.2 g
Cholesterol140.1 mg
Fat41 g
Fiber4.1 g
Protein50.2 g
SaturatedFat8.6 g
Sodium1277.8 mg
Sugar8 g


  • Combine vinegar, olive oil, lemon juice, mint, garlic, sugar, oregano, basil, salt, red pepper flakes, and black pepper in a blender. Puree until liquefied, about 30 seconds.
  • Place chicken thighs in a large resealable plastic bag, pour in marinade and massage to coat. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 24 hours, turning occasionally.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Remove chicken and place on the skewers. Season with salt. Pour the marinade into a small saucepan. Bring to a simmer and cook until reduced slightly, about 2 minutes.
  • Place skewers on the preheated grill and cook for 5 to 6 minutes, turn and cook until the chicken is no longer pink in the center and the juices run clear, 5 to 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from grill and rest the meat for a few minutes.
  • Toast hoagie rolls and spread each with some of the reserved marinade. Place a skewer on each roll and carefully remove the skewer, leaving the chicken in the bun.


Grilled Sub Sandwich image

After a long hard day at band camp, my daughter comes home with a huge appetite. This sandwich not only satisfies my hungry marcher; it is also fast and easy to prepare. -Char Shanahan Schererville, Indiana

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1 large green pepper, thinly sliced
1 small onion, thinly sliced and separated into rings
1/2 teaspoon olive oil
1 loaf (1 pound) unsliced Italian bread
1/3 cup prepared Italian salad dressing, divided
2 ounces sliced deli turkey
4 slices Swiss cheese
2 ounces sliced deli ham
3 slices cheddar cheese
2 ounces sliced deli pastrami
1/2 cup sliced dill pickles
1 large tomato, thinly sliced
Additional olive oil


  • In a large bowl, toss green pepper and onion with oil. Place on a double thickness of heavy-duty foil (about 12 in. square). Fold foil around vegetables and seal tightly. Grill, covered, over medium-hot heat for 12-15 minutes or until tender; set aside., Cut loaf in half horizontally; remove bread from top half, leaving a 1/2-in. shell (discard removed bread or save for another use). Brush cut sides of loaf with salad dressing; place cut side down on grill. Grill, uncovered, over medium heat for 3-5 minutes or until golden brown., Place bottom of loaf on a double thickness of heavy-duty foil (about 18 in. x 12 in.). Layer with turkey, two Swiss cheese slices, ham, cheddar cheese, pastrami and remaining Swiss cheese. Top with green pepper mixture, pickles and tomato., Drizzle remaining dressing over cut side of bread top; place over filling. Brush bread with additional oil. Fold foil around sandwich and seal tightly. Grill, covered, over medium heat for 4-8 minutes or until cheese is melted. Cut into slices with a serrated knife.


Barbecued Chicken Hoagies image

"The day after we held a barbecue, I put leftover cheese spread, chicken and hoagie rolls together," says Erin Renouf Mylroie from St. George, Utah. "We were astounded at the smell, texture and flavor of these now-favorite sandwiches."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 8

1/2 cup shredded sharp cheddar cheese
2 tablespoons chopped roasted sweet red peppers
2 tablespoons butter, softened
1/4 teaspoon garlic powder
Dash hot pepper sauce
2 hoagie buns, split
1 cup shredded cooked chicken
1/2 cup barbecue sauce
Calories 532 calories
Fat23g fat (10g saturated fat)
Cholesterol97mg cholesterol
Sodium1352mg sodium
Carbohydrate47g carbohydrate (15g sugars
Fiber2g fiber)
Protein37g protein.


  • In a small bowl, combine the first five ingredients; spread over buns. Place on a baking sheet. Broil 3-4 in. from the heat for 2-4 minutes or until cheese is melted., Meanwhile, in a small microwave-safe bowl, combine chicken and barbecue sauce. Microwave on high for 2-3 minutes or until heated through. Spread chicken mixture over bun bottoms; replace tops.


Buffalo Chicken Hoagie image

Provided by Katie Lee Biegel

Categories     main-dish

Time 15m

Yield 10 to 12 servings

Number Of Ingredients 16

3/4 cup hot sauce (I like Frank's)
8 tablespoons (1 stick) unsalted butter
1 rotisserie chicken, skin discarded and meat shredded
1 rotisserie chicken, skin discarded and meat shredded
One 2-foot Italian bread loaf, sliced in half lengthwise
1 stalk celery, thinly sliced
1 small head iceberg lettuce, shredded
Blue Cheese Ranch, recipe follows
1 cup crumbled blue cheese
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons minced chives
1 tablespoon vinegar
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and freshly ground black pepper


  • Put the hot sauce and butter in a small skillet and heat until melted and combined. Let cool slightly, then pour over the shredded chicken in a medium bowl and toss to coat completely.
  • To assemble the sandwich, spread the chicken in an even layer on the bottom half of the bread. Top with the sliced celery and an ample amount of shredded lettuce. Spread the Blue Cheese Ranch on the top half of the bread and close the sandwich, using toothpicks to secure it. Cut into pieces and serve.
  • Stir together the blue cheese, mayonnaise, sour cream, chives, vinegar, onion powder and garlic powder in a medium bowl until well incorporated. Season with salt and pepper.

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