Chicken Submarine Recipe: Layered Italian Delight in a Roll

This layered Italian sandwich transforms a simple roll into a restaurant-quality meal. I developed this method to capture authentic deli flavors at home with minimal effort.

The secret is in the assembly: crisp lettuce, juicy tomatoes, and perfectly seasoned chicken nestled in a soft roll. A light spread of mayo and mustard ties everything together without overpowering the fillings.

You’ll end up with a handheld meal that’s hearty yet balanced, with every bite delivering fresh vegetables, tender chicken, and that signature sub shop taste. It’s ideal for quick lunches or casual dinners.

Customize with your favorite cheeses or vegetables. Here’s how to build it.

Ingredients for Chicken Submarine

Soft rolls, tender chicken, and fresh veggies make this a deli-style masterpiece at home.

The chicken is the foundation here. Boneless, skinless breasts stay juicy when pounded thin (don’t skip this step). I grab mine from Whole Foods—their organic selection is consistently tender. The sub rolls? Local bakeries have the best texture, but the bakery section at Publix works in a pinch. Just avoid the ones with a hard crust—they’ll crack when you bite.

No Italian seasoning? Equal parts oregano, basil, and thyme (about 1 tsp each) gets you there. Swap provolone for mozzarella or Swiss—both melt beautifully. If you’re skipping mayo, hummus or pesto adds great flavor. The tomatoes can be beefsteak or Roma, but seed and drain them (worth the extra minute) to avoid a soggy sandwich.

Assemble just before serving—nobody likes a limp sub. Wrap leftovers tightly in parchment, then foil. Stays fresh for 1-2 days in the fridge, but honestly, they’re best eaten fresh. Pro tip: toast the roll lightly if you’re prepping ahead.

Step-by-Step Instructions for Chicken Submarine Sandwiches

Here’s my proven method for assembling these loaded sandwiches with maximum flavor in every bite.

Step 1: Season and Cook the Chicken

Pound the 1.5 lb boneless skinless chicken breasts to an even ½-inch thickness to ensure even cooking. In a small bowl, combine the 1 tbsp Italian seasoning, 1 tsp garlic powder, 1 tsp salt, and 0.5 tsp black pepper. Rub this mixture all over both sides of the chicken.

Heat the 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook for 5-6 minutes per side until the internal temperature reaches 165°F and the outside is golden brown. Transfer to a cutting board and let rest for 5 minutes before slicing thinly.

Step 2: Prepare the Spread and Vegetables

In a small bowl, whisk together the 0.5 cup mayonnaise and 2 tbsp yellow mustard until smooth. This tangy spread cuts through the richness of the chicken and cheese. Thinly slice the 0.5 whole red onion and slice the 2 whole tomatoes into ¼-inch thick rounds.

Shred the 2 cups romaine lettuce into bite-sized pieces—this adds a satisfying crunch. If using, gently tear the 0.25 cup fresh basil leaves to release their aromatic oils. Having all your components ready before assembly ensures the sandwiches stay crisp and fresh.

Step 3: Toast the Rolls and Add Cheese

Slice the 4 whole submarine rolls horizontally, leaving one side slightly attached to create a hinge. Lightly toast the rolls under a broiler for 1-2 minutes until lightly golden. Watch closely to avoid burning.

Lay slices of the 8 oz provolone cheese on the bottom half of each roll. Return to the broiler for 1-2 minutes until the cheese is melted and bubbly. This step ensures the cheese adheres to the bread and creates that irresistible pull when you bite into the sandwich.

Step 4: Assemble the Sandwiches

Spread a generous layer of the mayonnaise-mustard mixture on both halves of each roll. On the bottom half, layer the sliced chicken, then the tomatoes, red onion, and romaine lettuce. The order matters—start with the warm chicken to slightly wilt the lettuce for better texture.

Top with the fresh basil leaves if using, then close the sandwich. Press down gently to compress the layers. This helps all the flavors meld together. Serve immediately while the chicken is still warm and the cheese is gooey.

Essential Equipment for Great chicken submarine

Essential Cookware

Start with a 12-inch cast iron skillet—I use my trusty Lodge pan for even heat distribution when searing the chicken. A heavy-bottomed skillet prevents hot spots that can lead to uneven cooking. The cast iron also builds a beautiful crust on your protein. 🔥

Mixing Bowls

Have at least 2 medium mixing bowls ready—one for seasoning the chicken and another for whisking your mayo-mustard spread. I prefer glass bowls because they don’t absorb odors and are easy to clean. Pyrex is my go-to brand for durability.

Precision Tools

An instant-read meat thermometer is non-negotiable for perfect chicken every time. I rely on my ThermoWorks Thermapen to hit that 165°F sweet spot. Also, a meat mallet ensures your chicken breasts cook evenly by pounding them to ½-inch thickness.

Cutting Equipment

A sharp chef’s knife (I use Wüsthof’s 8-inch) makes quick work of slicing chicken, tomatoes, and onions. Pair it with a large cutting board—preferably wood or plastic—to protect your countertops. The right knife makes assembly safer and more precise.

Assembly Aids

For toasting rolls, a broiler pan or baking sheet works perfectly. I also keep a small offset spatula handy for spreading mayo evenly without tearing the bread. These tools make the final steps effortless.

Serving Essentials

Serve your subs on a large wooden board or platter for that deli-style presentation. Parchment paper under each sandwich keeps your serving surface clean and makes for easy cleanup afterward. 💛

Frequently Asked Questions