🏷️ Category: lunch
⭐ Difficulty: Medium
⏱️ Time: 45 min
📝 Introduction
Elevate your lunch game with these mouthwatering Mediterranean Grilled Chicken & Eggplant Hoagies! Juicy chicken cutlets and tender eggplant slices are infused with aromatic garlic oil, then grilled to perfection and layered with melted provolone cheese. The homemade tomato-olive-basil sauce adds a burst of fresh flavor, all nestled in toasted sub rolls. Ready in just 45 minutes, this protein-packed meal delivers 55g of protein per serving while covering 37% of your daily vitamin and mineral needs. Perfect for a satisfying family lunch or weekend cookout that brings Mediterranean sunshine to your table!
🥘 Ingredients
• canned tomatoes14.5 oz
• chicken cutlets1.5 lb
• eggplant1
• basil2 T
• garlic1 Clove
• slivered kalamata olives0.25 c
• olive oil7 T
• oregano1 t
• provolone cheese6 oz
• pepper flakes0.5 t
• salt & pepper4 servings
• sub roll4
👨🍳 Cooking Steps
1
Combine all of the ingredients for the garlic oil
2
Heat 1 tablespoon of the garlic oil in a medium saucepan over medium heat
3
When garlic begins to sizzle and smell fragrant, add the diced tomatoes and their liquid
4
Bring to a simmer, and simmer for about 10 minutes, until thickened slightly, breaking up the tomatoes a bit with a wooden spoon
5
Add the olives and basil
6
Season with salt & pepper to taste, set aside
7
Preheat your grill for at least 10 minutes
8
Season the chicken with salt & pepper and toss with 2 tablespoons of the garlic oil
9
Brush the eggplant with 2 more tablespoons of the garlic oil
10
Split the hoagie rolls open and brush with the remaining 2 tablespoons of garlic oil
11
Scrape clean and oil the grill grate (using a wad of paper towel dipped in oil)
12
Add the eggplant and cook until tender about 5-7 minutes per side, turning once, remove eggplant from the grill and cover with foil while grilling the chicken
13
Add the chicken and grill until cooked through, about 4-5 minutes per side, adding the cheese for about the last 30 seconds to a minute
14
Remove chicken from the grill
15
Add the hoagie rolls, cut side down and grill until toasted
16
To assemble the sandwiches, layer some of the eggplant on the toasted roll, topped with a little of the sauce then some of the chicken and additional sauce
