Looking for an easy chicken parm recipe? These Chicken Parm Meatball Subs from Delish.com are the best!

Chicken Parm Meatball Subs

chicken

kosher salt

tsp. black pepper,

garlic powder

Italian seasoning

c. Parmesan

c. panko bread crumbs

white hoagie rolls, split horizontally

c. marinara

provolone

basil,

What happens when you wrap up sub fillings in a tortilla? You can an Italian wrap that’s out of this world and full of flavor.

Italian wrap

burrito-size flour tortillas

oz sliced ham

salami

mozzarella cheese (shredded) (or Italian blend cheese)

lettuce

tomato (sliced)

red onion (thinly sliced)

vinaigrette dressing

Soften the tortilla on a hot skillet.

In the middle of the tortilla, layer the ham and salami. Sprinkle the cheese over top. Add lettuce, tomatoes, and red onion. Drizzle with salad dressing to taste.

Roll up like a burrito. Serve with extra dressing on the side.

Delicious hot sub sandwich packed with chicken, cheese, and homemade white BBQ sauce.

White BBQ Chicken Subs

White BBQ Sauce:

mayo

Tbsp white vinegar

Tbsp fresh cracked white pepper

Tbsp Creole mustard

tsp salt

Tbsp sugar

garlic

horseradish

lemon juice

paprika

Sandwich:

chicken tenders

Tbsp vegetable oil (for cooking)

Salt and pepper

shallots

Monterrey Jack cheese

bread

white BBQ sauce (more

Mix all ingredients for the white BBQ sauce and refrigerate until ready to use.

Cook chicken tenders in a saute pan with some salt and pepper, until done. Add shallots about half way through cooking the chicken.

Let chicken tenders cool until it can be handled. Chop chicken and place it in a mixing bowl.

Add cooked onions, cheese and white BBQ sauce to the chicken. Mix well.

Slice bread in the middle to stuff it. (Don't cut all the way through.)

Divide chicken mixture between the subs.

Sprinkle some more cheese over the top.

Place subs on a baking sheet and pop them under a broiler until cheese is melted. (Keep an eye on it so it doesn't burn.)

You can drizzle a little more white BBQ on top and serve right away.

It's not quite a pizza, not quite a sandwich, but this recipe is all kinds of comforting goodness.

'Meatball sub' pitas

tsp extra virgin olive oil

red onion, finely chopped

garlic cloves, finely chopped

fennel seeds

lean beef mince

tomato paste

(250 milliliters) tomato sugo

oregano, leaves picked

Greek pita breads

buffalo mozzarella ball, sliced

(80 grams) basil leaves

Micro basil, to serve

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<p>Save yourself the flight and make your own New York style meatball sub at home.</p>


New York-style meatball subs

rolls,

mixed pork and veal mince

40.00 ml finely chopped flat-leaf parsley

parmesan

dried chilli flakes

garlic cloves, chopped

Worcestershire sauce

18.20 gm extra virgin olive oil

passata

gruyere

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You know we love an easy appetizer and that’s just what we have for you today! A mouthwatering twist on the classic sub sandwich: our irresistible Italian Sub Bites. These savory roll ups are perfect for any occasion, whether you&#8217;re hosting a party or simply craving a tasty snack. Packed with all the flavors you [&hellip;]

Italian Sub Bites 

oz cream cheese

salt

black pepper

flour tortillas

(12 oz) jar roasted red pepper slices, drained

(12 oz) jar peperoncinis, drained

mozzarella cheese

fresh basil, chopped

Italian Sub Bites

In a small bowl, mix together cream cheese, Italian seasoning, garlic powder, salt, and pepper until smooth.

On a large cutting board place two tortillas side by side with the edges overlapping by a few inches.

Spread half the cream cheese mixture on the tortillas leaving a small border around the edges.

Place a layer of ham on top of the cream cheese layer, followed by a layer of salami, then cheese.

Sprinkle the peppers and basil on the lower two thirds, then tightly roll the wrap toward the top.

Secure the seam with toothpicks. Use a sharp knife to slice the wrap into portions.

Repeat process with remaining ingredients.

All the irresistible flavors of an Italian grinder sandwich, in pasta salad form! Pepperoni, provolone, pepperoncini peppers, red onion, juicy tomatoes, and tender pasta are all tossed in a creamy Parmesan-garlic dressing for the most incredible-tasting pasta salad.

Italian Grinder Pasta Salad

penne pasta

mayonnaise

red wine vinegar

sugar

oregano

parmesan cheese

iceberg lettuce ((about 2-3 cups))

pepperoni

provolone cheese

grape tomatoes (halved)

pepperoncini peppers

red onion (finely diced)

Cook the pasta per package directions. Once done, drain and rinse with cold water to cool pasta, then drain again.

Whisk together all dressing ingredients until the mixture is smooth. Set aside.

To make grinder dressing:

Slice the ham, pepperoni, and salami into 1/4 inch slices. Cut the provolone into thin slices or small cubes.

In a large bowl, combine the pasta with all salad ingredients.

Pour dressing over the salad and toss everything together until evenly coated.

To assemble grinder pasta salad:

This flavorful hoagie is loaded with grilled steak, onions, cheese, and bright and zingy antipasti!

Antipasti Hoagie

hoagie rolls

olive oil

flat iron or flank steak

onion

anchovy filets (diced small, or 1/2 teaspoon anchovy paste)

balsamic vinegar

½ cups giardiniera (chopped,

green olives

basil

baby arugula

Pull the flank steak out of the refrigerator 30 minutes before cooking. Preheat a grill or grill pan to medium high heat. Halve the rolls horizontally. Drizzle the rolls evenly with the olive oil and grill for 2 to 3 minutes or until lightly toasted. Set aside.

Season the steak evenly on both sides with 1 teaspoon of the kosher salt. Season the onion slices with 1 teaspoon olive oil and the remaining 1/2 teaspoon salt being careful to keep them intact so they are easier to grill. Place the meat and the onions on the grill and grill and cook for 4 to 5 minutes per side, or until an instant read thermometer reads 135 degrees F. Remove the onions for the grill when they are deep golden brown on both sides. Allow the meat to rest for 10 minutes before slicing.

Meanwhile, in a large bowl combine the remaining 2 tablespoons olive oil, chopped anchovies, oregano, balsamic, giardiniera, olives and basil. Mix well to combine. Thinly slice the rested steak against the grain. Add the sliced steak, grilled onions and any accumulated juices from the plate to the bowl with everything else. Toss well to combine.

Place two slices of provolone on each toasted roll. Fill each roll with 1 cup of arugula. Divided the steak filling with all of the mixture evenly among the 3 rolls. Cut them in half and serve.

Top 8 sub recipes from across the web

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Top Tags

Chicken Parm Meatball Subs

Italian wrap

White BBQ Chicken Subs

'Meatball sub' pitas

New York-style meatball subs

Italian Sub Bites

Italian Grinder Pasta Salad

Antipasti Hoagie

Top 8 sub recipes from across the web

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

Top Tags

Chicken Parm Meatball Subs

Italian wrap

White BBQ Chicken Subs

'Meatball sub' pitas

New York-style meatball subs

Italian Sub Bites

Italian Grinder Pasta Salad

Antipasti Hoagie

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