provolone cheese

This Italian sub is loaded with cured meats, cheese and herbs, then smothered with a pickled cherry pepper spread and topped with oil and red wine vinegar.

Italian Sub Sandwich

For the Pickled Cherry Pepper Spread:

white wine vinegar

sugar

garlic

(¼ cherry peppers

For the Red Wine Vinaigrette:

red wine vinegar

parsley leaves, finely chopped

Dijon mustard

thyme leaves, finely chopped

olive oil

salt and black pepper,

For the Italian Hoagie Sandwich:

Italian hoagie roll

mayonnaise

pickled cherry pepper spread

(1½ ounces) Genoa salami

(1½ ounces) mortadella

(1½ ounces) prosciutto di Parma

(1½ ounces) provolone cheese

(6 ounces) beefsteak tomato

pickled pepperoncini peppers

parsley leaves, minced

oregano leaves, minced

rosemary needles, minced

iceberg lettuce, shredded

red wine vinaigrette

Curtis Stone's Ultimate Italian Sub

Make your own Italian sausage blend into patties for an unconventional burger-meets-sausage and peppers.

Sausage Burger with Peppers and Onions

For the Sausage: 1½ pounds ground pork

salt

fennel seeds,

smoked paprika

thyme leaves, minced

fresh oregano, minced

brown sugar

red pepper flakes

garlic cloves,

For the Burgers: 2 tablespoons olive oil,

(1½ pounds) bell peppers, stemmed, seeded and cut into ½-inch strips

medium (12 ounces) yellow onion, sliced into ½-inch strips

½ medium (8 ounces) fennel bulb,

honey

Champagne vinegar

salt and black pepper

rolls,

Dijon mustard,

These stuffed chicken thighs are great for any meal and you can assemble them ahead of time, and then cook them later in the day.

Stuffed Chicken Thighs

Cup Dry White Wine

Cup Chicken Broth

Tablespoons Butter

Cup Chopped Fresh Basil

Large Chicken Thighs (Boneless & Skinless)

Slices Prosciutto

Slices Provolone Cheese

Cup Fresh Breadcrumbs

Cup Grated Parmesan Cheese

Large Egg

Cup Chopped Fresh Parsley

Cup Toasted Pine Nuts

To 3 Tablespoons Milk

Salt & Pepper

Tablespoons Olive Oil

Preheat oven to 400 degrees F.

Use a meat mallet to pound the thighs...

Use a meat mallet to pound the thighs to an even thickness.

Salt and pepper each thigh, and top each...

Salt and pepper each thigh, and top each thigh first with a slice of prosciutto, and then half a slice of provolone cheese.

Mix together the breadcrumbs, Parmesan cheese, egg, basil,...

Mix together the breadcrumbs, Parmesan cheese, egg, basil, parsley, pine nuts and enough milk to moisten.

Season with salt and pepper.

Take a scoop of this filling and place...

Take a scoop of this filling and place at one end of each thigh.

Roll up firmly, and tie securely with kitchen...

Roll up firmly, and tie securely with kitchen twine.

In an ovenproof frying pan, heat the olive...

In an ovenproof frying pan, heat the olive oil and butter until very hot.

Brown each of the thighs well on all...

Brown each of the thighs well on all sides.

Bake the thighs for 25 minutes or until...

Bake the thighs for 25 minutes or until cooked throughout.

Remove the thighs from the pan, and cover...

Remove the thighs from the pan, and cover to keep warm.

Deglaze the pan with the wine over high...

Deglaze the pan with the wine over high heat, scraping up all of the browned pieces.

Add the chicken broth and reduce this mixture...

Add the chicken broth and reduce this mixture by half over high heat.

Add the butter and basil and mix well.

Cut the strings on the thighs, and cut...

Cut the strings on the thighs, and cut each thigh into 3 to 4 slices.

Serve warm with the pan juices drizzled over...

Serve warm with the pan juices drizzled over top.

Take chicken breasts to another level with this easy and delicious Grilled Chicken Sandwich! Moist grilled chicken topped with melty provolone and served on bacon grease toasted brioche bun with seasoned mayo, fresh tomatoes, bacon, iceberg lettuce and pickles. The perfect sandwich bite!

Grilled Chicken Sandwich

chicken breasts

tbsp pickle juice

garlic powder

onion powder

paprika

tsp salt

tsp black pepper

salt & pepper

pickle juice

bacon

Brioche buns

iceberg lettuce

red onion

pickle slices

tomato

Lay the chicken breast inside a freezer bag or between two sheets of parchment paper. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness. *Note* You don’t need the chicken to be super thin, you just want a consistent thickness so it will cook evenly. Repeat with the remaining chicken breasts and place in a large freezer bag. Set aside. In a small mixing bowl combine olive oil, pickle juice, garlic powder, onion powder, paprika, salt &amp; pepper. Stir to combine. Pour the marinade over the chicken breasts and allow to marinate in the fridge for 1-2 hours.  

Marinate the chicken

Take your marinated chicken breasts out of the fridge and allow them to sit at room temperature for about 10 minutes.  Preheat your grill on medium high heat until very hot (5-10minutes).  Place chicken breasts on the grill and cook over medium high heat with the lid closed for 4-5 minutes. Flip chicken to the other side and continue to grill over medium high heat for an additional 4-5 minutes or until the chicken reaches an internal temperature between 160 and 165 degrees F.  Layer slices of provolone cheese over the chicken breasts and close the lid for an additional 30 seconds to 1 minute until the cheese is melted.  Remove chicken from the grill and place in a foil lined pan.Loosely cover with foil and allow chicken to rest for 5-10 minutes before serving.

Grill the chicken

While the chicken is grilling cook the bacon in a large skillet until crispy.  Remove bacon from the skillet and place on paper towel lined plate. Do not throw away the bacon grease!Pour all but a thin layer of bacon grease in the pan and place it back on medium high heat.  Place both halves the buns, cut side down, into the pan and toast in the bacon grease for about 30 seconds. Watch closely to make sure they don’t burn!Remove and set aside.

Cook the Bacon &amp; Toast the Buns

Add 1/3rd cup mayonnaise into a small bowl. Add 1/4th tsp paprika, 1/4th tsp garlic powder, 1 tsp pickle juice and a pinch of salt &amp; pepper. Stir to combine.Spread the seasoned mayo on cut sides of the buns. On the bottom bun layer on onion slices, pickle slices and as lice of tomato. Add chicken then top with iceberg lettuce. Top with the bun and serve. Enjoy!

Assemble the sandwiches

These ham and cheese pastry puffs are great for savory breakfast or finger food. Store-bought puff pastry comes in handy for this recipe.

Ham and Cheese Pastry Puffs

puff pastries (thawed)

cheese

egg wash (1egg + 1 tablespoon water)

tbsp chili powder

thyme

tsp allspice

cloves

cinnamon

Preheat oven to 400ºF (200ºC)

Cut the thawed pastries into 4 squares, lay ham and cheese diagonally.

Sprinkle a little bit of spice blend on top and fold two diagonal corners to the center and pinch together to secure.

Place them on a baking sheet lined with parchment paper. Bush the pastries with the egg wash and sprinkle more spice blend on top.

Bake them in the preheated oven for 12-15 minutes until golden brown. Serve warm or room temperature.

Slow Cooker Chicken Philly Sandwiches

paprika (regular

black pepper

coriander

green peppers

onion

chicken broth

Sliced provolone

Whole wheat hoagie buns

Lightly grease a 5-quart (or similar sized) slow cooker insert with nonstick cooking spray.

In a small bowl, combine the paprika, pepper, salt, garlic powder, coriander, red pepper flakes and thyme.

Place the green peppers and onions in the bottom of the slow cooker. Sprinkle 1 teaspoon of the seasoning mixture over the top.

Toss the chicken with the rest of the seasoning mixture. Layer the chicken on the top of the green peppers and onions.

Pour the chicken broth inside around the edges of the crockpot.

Cook on low for 5-7 hours until the chicken is tender (over cooking the chicken may make it a bit dry so only cook it until the chicken is cooked through and tender). Remove the chicken from the slow cooker and shred into pieces. Set aside.

Using a slotted spoon, remove the peppers and onions to a plate. Pour out all the liquid into a bowl or liquid measure.

Place the chicken, peppers and onions back in the slow cooker and toss. Pour in enough liquid to keep the chicken moist (but not soggy) - about 1/4 cup to start and add as needed. Keep the slow cooker on warm or low until ready to serve.

Toast the buns under the oven broiler. Place chicken and peppers on each half of a bun and top with Provolone cheese. Broil until the cheese is melted and slightly bubbly. Serve warm.

Not only is this chicken breast stuffed with asparagus, but it also has a slice of provolone cheese in there too!

Asparagus Stuffed Chicken Breast

lemon

salt and pepper

asparagus

Preheat oven to 425 degrees F.

Cut the chicken breast in half, length-wise, leaving it intact on one side (creating a pocket to stuff). Season the inside of the chicken breast with salt and pepper and a pinch of lemon zest. Lay the provolone cheese and 3 to 4 stalks of asparagus in the center of each chicken breast and fold over, enclosing the filling.

Season the outside of the chicken breast with salt, pepper, garlic powder and paprika.

Heat a large, oven safe skillet (I use cast iron) over medium-high heat and add the 1 tbsp olive oil, swirling around to coat the bottom of the skillet. Cook the chicken top side down, for 3 to 5 minutes, until the chicken easily releases from the pan and is golden brown on top. Flip the chicken over and cook an additional 3 to 5 minutes to sear the bottom side. Carefully cover the skillet with tinfoil and place in the preheated oven. Bake for an additional 15 minutes, or until the internal temperature of the chicken reaches 155 degrees F.

Carefully remove the skillet from the oven and let sit, covered, for about 5 minutes. The temperature of the chicken should rise to meet 160 degrees F and will be super tender and juicy! Enjoy!

I made this tonight...only I boiled my chicken first..as I cannot eat fried foods...I followed rest of directions exactly...I baked chicken covered with aluminum foil for 15 mins..the removed foil and put under broiler for 5 mins for browning...came out great.. thanks for recipe

I made this chicken tonight for dinner and it was DELISH!  Thank you for sharing!

Hey, I absolutely love this recipe! It's one of my personal favorites, my go to! Thank you for sharing this recipe

I gave this recipe 3 stars: ⭐️⭐️⭐️

I really enjoyed the pop of flavor that the lemon brought out of the chicken &amp; asparagus (I used Kingsford lemon pepper blend), however even with heavy seasoning, this was a relatively bland dish. I won’t be making this one again &amp; will stick to your Broccoli Cheddar Chicken when I was to jazz it up.

Oh! Also! Instead of slicing/butterflying, I place the chicken breasts in a ziplock bag and pound them out into cutlets. Much easier in regards to an even cook. Love!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1653512776/itCFVcsNk.mp4

Dinner is ready in a flash with this super easy Asparagus Stuffed Chicken

Asparagus Stuffed Chicken

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Top Tags

Italian Sub Sandwich

Sausage Burger with Peppers and Oni...

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Ham and Cheese Pastry Puffs

Slow Cooker Chicken Philly Sandwich...

Stuffed Chicken Thighs

Asparagus Stuffed Chicken Breast

Top 8 provolone cheese recipes from across the web

The most viewed provolone cheese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Italian Sub Sandwich

Sausage Burger with Peppers and Oni...

Stuffed Chicken Thighs

Grilled Chicken Sandwich

Ham and Cheese Pastry Puffs

Slow Cooker Chicken Philly Sandwich...

Stuffed Chicken Thighs

Asparagus Stuffed Chicken Breast

The most viewed provolone cheese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine