Italian Bird Sandwich
Italian-seasoned Chicken combines with Pepperoni, Onions, Artichoke Hearts, & Spaghetti sauce for this delicious, saucy sandwich
Ingredients
- 1 pound Boneless, skinless Chicken cut into bite-sized pieces
- Salt, Pepper, Garlic Powder, Italian Seasoning to taste
- 2 tsp Oil
- 1 small Onion diced
- 1 jar Marinated Artichoke Hearts chopped
- 4 Sandwich Rolls Bolillo, French Bread, Hoagie, etc
- 1/2 package Pepperoni slices
- 2 cups Spaghetti Sauce use your favorite store-bought
- Fresh Mozzarella slices may use shredded mozzarella or sandwich slices of mozzarella instead of fresh
Instructions
- Place bite-sized chicken pieces in a bowl and season with salt, pepper, garlic powder, and Italian Seasoning to taste. Set aside while you prep the onions and artichoke hearts.
- In a medium skillet, add oil and heat to medium-high.
- Sauté the chicken until lightly browned and cooked through. Remove from pan to a plate.
- Add the onion to the skillet (a little more oil too, if needed) Cook until the onions become translucent. Then add the artichoke hearts to the skillet to brown them up a bit. Place on the plate with cooked chicken.
Assemble the Sandwich
- Slice the sandwich rolls in half and toast lightly under a broiler until just starting to brown. Set aside top buns.
- Place slices of pepperoni onto the bottom bun and top with chicken, onion, artichoke mixture.
- Next, spoon on spaghetti sauce to taste. Then top with mozzarella
- Place under the broiler for 5 minutes or until the cheese is beginning to bubble and turns golden brown.
- Serve with the top bun and enjoy!