Italian Sundried Tomato, Garlic, and Rosemary Chicken Hoagies with Melted Fontina Sauce
Prep time: 
Cook time: 
Total time: 
Yield: 4 hoagies
Sundried Tomato, Garlic, and Rosemary Chicken:
  • 2 tablespoons olive oil
  • 1 medium-large onion, halved and thinly sliced
  • 1 lb (450 g) boneless, skinless chicken breast, sliced cross-wise into ¼-inch thick pieces
  • 2 large cloves garlic, minced
  • 1 tablespoon minced fresh rosemary
  • 3 tablespoons thinly sliced sundried tomatoes (packed in olive oil)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
Melted Fontina Sauce:
  • 1½ tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup (240 ml) low-fat milk
  • ½ teaspoon hot sauce (or more to taste)
  • ¼ teaspoon Dijon mustard
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 6 oz (170 g) Fontina cheese, shredded
  • 4 Cobblestone Bread Co. Wheat Grinder Sub Rolls, split in half and toasted
  • A handful of fresh arugala leaves, for garnish (optional)
  1. For the chicken, heat the olive oil in a large skillet over medium heat. Once hot, add the onion and cook until starting to soften, about 2 to 3 minutes. Push the onions to one side of the skillet and add the chicken; turn the heat up to high and cook until browned on both sides, about 5 minutes (don’t stir until the chicken is browned on the first side). Add the garlic, rosemary, sundried tomatoes, salt, and black pepper and cook 2 minutes more, stirring frequently.
  2. Meanwhile, for the cheese sauce, heat the butter in a medium saucepan over medium heat. Once melted, whisk in the flour and cook 30 seconds. Slowly whisk in the milk, and then the hot sauce, Dijon mustard, salt, and black pepper; bring up to a boil. Immediately turn the heat off and whisk in the cheese.
  3. To assemble the hoagies, divide the chicken mixture between the toasted rolls. Top each with a drizzle of cheese sauce and a few arugula leaves. Serve the rest of the cheese sauce on the side for dipping.
Recipe by An Edible Mosaic™ at