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Chicken and Greens Sandwich

Chicken and Greens Sandwiches

I feel like lots of times the story behind the food I share is the same: Once upon a time I worked in __________ restaurant and we served _________ dish and I loved it so much so I decided to try to make it at home and we all lived happily ever after.

The End.

This is like job history/restaurant menu Mad Libs.

But anyway.

The story is the same. I wish I were one of those people with family recipes passed down from my grandma’s grandma and we had this whole genetic kitchen identity thing happening but… that’s not my story. My grandma made only one thing that I ever remember : potato salad. And I mean it was goo-oooo-ood potato salad! But that’s all she made. In my grandma’s defense she had crazy rheumatoid arthritis and could barely use her hands, so instead of turning the keys in the ignition of her car she just jammed a screwdriver in there and cranked it on up.

Resourceful little lady.

Rome Greens Recipe

So maybe my grandma would have written down a bunch of awesome family recipes if she’d been able to write? I guess it doesn’t really matter though because I learned something FAR more important than pie crust from Grandma: Make the best of it.

One day maybe I’ll be the person that passes on the recipes to my kids and they flip through my notebooks and try to decipher what the word is between the greasy butter spots and specks of brownie batter on each page and then SURPRISE!!!! There is a payment confirmation number for the power bill scribbled dangerously close to the flour measurement and now you have no idea if it’s 2 cups or 20334A561.

Chicken and Greens Sandwiches

So let’s be clear that this is not my grandma’s recipe. It’s not even authentic as far as Rome, NY greens go because they are definitely always escarole and this is kale. You can use escarole (not always available) but I’ve been able to find kale in every store ever which makes my life easy. I used to work in a place that served these sandwiches (there it is) and let me tell you that on a cold day with a hot bowl of minestrone soup it really doesn’t get much better (unless there are meatball subs involved).

Chicken and Greens Sandwiches

Chicken and Greens Sandwich
 
Prep time
Cook time
Total time
 
A play on a Rome, NY favorite -- sauteed greens cooked with garlic and crushed red pepper on top of sauteed chicken, melted cheese, and a toasty hoagie roll.
Author:
Serves: 4
Ingredients
  • For the Greens:
  • 2 ounces prosciutto or lean ham, cut into bits
  • 3-4 large cloves of garlic, minced
  • ¼ cup olive oil
  • ½ pound kale, torn with stems removed (see note)
  • 1 teaspoon crushed red pepper flakes
  • 2 tablespoons low sodium chicken broth
  • ¼ cup seasoned bread crumbs
  • Parmesan cheese to garnish
  • For the Sandwiches:
  • 4 hoagie rolls
  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken, cut into 2" lengths
  • 1 teaspoon oregano
  • ½ teaspoon garlic powder
  • salt and pepper to taste
  • 1 cup shredded cheese (I used a blend of mozzarella, provolone, and Parmesan -- you want sorta smoky and melty)
Instructions
  1. Cook the prosciutto in a large pan or dutch oven.
  2. Add the garlic and let it cook for just a minute until it's slightly golden and fragrant. Add the oil and let it heat.
  3. Add the kale to the pot and stir to coat it with the oil. Let it cook down over medium high heat for about 12 minutes. When it has just wilted sprinkle it with the crushed red pepper flakes and chicken broth.
  4. Once the greens are tender remove them from the heat and toss with the bread crumbs and cheese.
  5. While the greens cook you can preheat the oven to 400 and place the hoagie rolls on a baking sheet.
  6. Heat the 1 tablespoon of olive oil in a skillet. Add the chicken. Sprinkle it with the oregano, garlic powder, salt, and pepper. Cook until the chicken pieces are golden and cooked through -- about 7 minutes, depending on the size of your pieces.
  7. Add ¼ of the chicken to each of the hoagie rolls. Cover with the cheese. Place the baking sheet in the oven and bake until the edges of the bread is toasty and the cheese is melted, about 4 minutes.
  8. Top each sandwich with a helping of the greens and a little more Parmesan cheese. Serve hot.
Notes
#1- Rome greens are traditionally made with escarole. Sometimes I have a hard time finding escarole, but because kale is the new superfood you can basically find it everywhere. Which is why I used it here. You can certainly use escarole if you are looking for a more traditional dish.


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Peggy Campbell

Thursday 7th of November 2013

My mom. She would have loved that you remember her this way.

Heather

Friday 8th of November 2013

Cutest grandma ever ever in the world.

tanya

Wednesday 6th of November 2013

My kids will have to follow my blog to have recipes handed down! Haha. I love this sandwich Heather! Pile on the greens-yum!!! I had to pin asap!

Heather

Thursday 7th of November 2013

Everything of mine is scribbled in a book(s), but I routinely spill coffee on them or smear frosting on the pages so... yeah. Thanks for pinning Tanya! I love this one!

Choc Chip Uru

Wednesday 6th of November 2013

What a gorgeous post my friend :D The sandwich idea or absolutely your wonderful writing style!

Cheers Choc Chip Uru

Heather

Thursday 7th of November 2013

Awww you are sweet! Thank you!

Ruthy @ Omeletta

Tuesday 5th of November 2013

LOL I laughed from beginning to end of this post! I don't know what I loved more- restaurant menu mad libs (been there), screwdriver in the ignition Grandma (done that) or the payment confirmation scribbled in recipe notes (yes!). Classic. And the sandwich looks divine (kale-escarole-whatever, they're all my loves)

Heather

Thursday 7th of November 2013

Haha -- I'm glad it made sense at the end Ruthy. This post was all over the place! Thank you!!

Daina Makinson

Tuesday 5th of November 2013

I have always wondered what to do with kale and now I know! The trick will be getting it by my husband - he is not a fan of all things good and healthy. But this wonderful sandwich looks yummy and I think the cheese will win him over :)

I', sure your children will be grateful to have all the recipes of their childhood chronicled and saved virtually. My Mom and Grandmother didn't write anything down and now I miss all the wonderful flavours from back in the day. I spend a lot of time trying to MacGyver the recipes in my head to create those dishes again!

Love your blog !

Heather

Tuesday 5th of November 2013

I hope the cheese wins him over! :) I use kale a lot and actually my kids eat it without giving me and whining so it can be prepared for people that aren't really into green foods. I have an Italian Wedding Soup that uses it, and kale pesto -- on pizza? omg it is awesome. Thanks so much for reading Daina!!

https://www.sugardishme.com/2012/10/30/italian-wedding-soup-with-turkey-sausage-kale/ https://www.sugardishme.com/2013/10/15/kale-pesto/

Oh! I thought of another trick that I do with kale or spinach -- cook it and add it to meatloaf :)