Italian Sundried Tomato, Garlic, and Rosemary Chicken Hoagies with Melted Fontina Sauce

Italian Sundried Tomato, Garlic, and Rosemary Chicken Hoagies with Melted Fontina Sauce

So, fess up…what’s your favorite part of the Super Bowl? Football? Ha! I grew up in Buffalo – enough said. The commercials and/or halftime show? Maybe. The food? Now we’re talking. For some reason,...

Ingredients

  • 2 tablespoons olive oil
  • 1 medium-large onion, halved and thinly sliced
  • 1 lb (450 g) boneless, skinless chicken breast, sliced cross-wise into 1/4-inch thick pieces
  • 2 large cloves garlic, minced
  • 1 tablespoon minced fresh rosemary
  • 3 tablespoons thinly sliced sundried tomatoes (packed in olive oil)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup (240 ml) low-fat milk
  • 1/2 teaspoon hot sauce (or more to taste)
  • 1/4 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 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)
Read the whole recipe on An Edible Mosaic™