Tender thinly sliced chicken, thick cut pepperoni, pepperoncini peppers and red onions. Served with a Dijon pepperoncini dressing.
I really enjoy making sandwiches. I love making elaborate planned sandwiches. Or just making a sub to keep in the fridge to keep everyone happy. I was at the store and kind of went crazy with the sliced deli meats and a bunch of different cheese. So i figured before I did anything too crazy I’d make a sandwich.
For this recipe I actually made the sauce around the sandwich. I was in the mood for a really great sandwich on narrow baguette. I decided I wanted a tangy sandwich sauce that was simple but something different. I looked through the jars of peppers I had on hand to decided what the flavor will be. I landed on a classic pepperoncini brine that really adds a unique pickled flavor to any dip.
Using the brines from peppers, olives and veggies are a great way to add flavor to any dish. The vinegar or oil that the ingredient is sitting in develops a lot of flavor over time thats why its great to add concentrated flavors. So don’t throw them out just yet! Check out my tips and tricks below for the best chicken and pepperoni club. Try this recipe out and let me know what you think!
TIPS & TRICKS FOR THE BEST CHICKEN & PEPPERONI CLUB
toast the bread/cool: the key to a really great sub is the bread. i really like to toast my loaf as an intact loaf. then let it cool and slice it but not all the way through. that way when its time to assemble its easier for me to handle. putting the bread in the oven for baguette style sandwiches particularly deli style because it gives the bread a chance to wake up and become more aromatic.
just the juice: if you make nothing else. at least make the sauce. the sauce has the consistency of a thinned mayo but its tangy from the dijon and brine from the peppers. in this dish i use the brine only and leave the peppers for the sandwich that way its more of a spread than tartar sauce. It also made an amazing chip dip. i swear half of the dip was used for chips.
thinly pounded chicken: for deli style sandwiches thin and tender is the only way to go. when you pound out the chicken you make it easier to layer onto the sandwich. It becomes more tender and you make for a better bite. so pound the chicken as thin as you can without spreading it too wide. that is why chicken tenders are great here.
don’t over stuff: harder bread can make for a messy sandwich. thats because that firm bread applies pressure to the filling generally causing it to slip out the sides or the condiments to drip. since thats inevitable alleviate some of the mess by under stuffing in the first place. A single layer usually does the trick, a small second layer may work but three layer is pushing it and may need reinforcements.
SIMILAR INGREDIENTS TO:
ENJOY THIS RECIPE WITH:
Chicken and Pepperoni Club
- 1 Baguette baked and cooled
- 2 Chicken Breast
- 10 slices Pepperoni thick cut
- 1/2 c Red Onion thinly sliced
- 1/4 c Pepperoncini Peppers large diced
- 5 slices Colby Jack Cheese
Pepperoncini Dijon Dressing
- 3 TB Pepperoncini brine
- 3/4 c Mayo
- 2 Tb Dijon Mustard
- 1/2 tsp Crushed Red Pepper Flakes
- 1 tsp Turmeric
- 1 tsp Worcestershire sauce
- 1/2 tsp Oregano dry
- Thinly pound out chicken and season generously with salt and pepper.
- Add olive oil to a hot and pan sear chicken on both sides for 6 minutes till its cooked all the way through.
- Once chicken is cooked let it slightly cool.
- Slice baguette in half but not all the way through.
- Make sauce by combining all ingredients listed under pepperoncini Dijon.
- Build sandwich by placing pepperoni at the bottom. Followed by chicken, red onions and pepperoncini. Make sure to lather on dijon dressing.
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