Italian Antipasto Chicken Subs
with bocconcini & roasted veggies
Antipasto is the traditional first course of an Italian meal, often featuring small plates of veggies and marinated food to whet the appetite. We took a cue from its classic ingredients to create spectacular subs packed with roasted veggies, seasoned bocconcini and a basil pesto mayo.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
100 g
Bocconcini Cheese
(Contains: Milk)
2 unit(s)
Sub Roll
(Contains: Barley, Wheat)
160 g
Sweet Bell Pepper
0.13 cup
Basil Pesto
(Contains: Milk)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
56 g
Baby Spinach
200 g
Zucchini
1 tbsp
Red Wine Vinegar
(Contains: Sulphites)
1 tbsp
Italian Herb Spice Blend
285 g
Chicken Breasts
Not included in your delivery
3 tbsp
Oil*
½ tsp
Sugar*
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 450°F. Wash and dry all produce. Start the recipe when the oven is ready. Cut pepper into 1/4-inch slices. Cut zucchini crosswise into thirds, then into ½-inch matchsticks. Pat chicken dry with paper towels, then season with salt and pepper. In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium heat. When the pan is hot, add chicken. Cook for 6-8 min on one side, until browned. Flip chicken, then cover and continue cooking for another 6-8 min, until cooked through.
To an unlined baking sheet, add peppers, zucchini, half the Italian Herb Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine. Arrange veggies in a single layer. Roast on the middle rack of the oven for 12-14 min, until golden and tender.
Meanwhile, cut bocconcini into 1/2-inch wedges. Season with salt. In a large bowl, whisk together vinegar, remaining Italian Herb Spice Blend, ½ tsp (1 tsp) sugar and 2 tbsp (4 tbsp) oil. Add bocconcini, then toss to coat. Set aside to marinate. In a small bowl, combine mayo and half the pesto (use all for 4 portions).
Slice rolls almost all the way through. Directly on the upper rack of the oven, arrange rolls, cut-side up. Toast for 3-4 min, until golden-brown. Using tongs, carefully remove rolls from the oven. (TIP: Keep an eye on rolls so they don't burn!) Transfer roasted veggies, along with their juices, to the bowl with bocconcini. Toss to combine.
Thinly slice chicken. Spread pesto mayo evenly over cut sides of rolls. Top with chicken. Using tongs, arrange veggies and bocconcini on bottom rolls, keeping juices in the bowl. Close with top rolls. To the bowl with juices, add baby field greens, then toss to coat. Serve antipasto subs with salad alongside. Enjoy!
