GRILLED CHICKEN SPIEDIE SANDWICH

Serving size: 6 sandwiches

  • 1/2 cup freshly squeezed lemon juice
  • 1/2 cup white wine vinegar, plus more as needed
  • 10 cloves garlic, chopped
  • 1 tablespoon kosher salt, plus more to taste
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • 1/4 cup dried parsley
  • 1/4 cup dried basil
  • 1 tablespoon dried oregano
  • 1 cup canola oil
  • 2 pounds boneless skinless chicken thighs, cut into large chunks.
  • Italian hoagie rolls for serving 

Mix all ingredients and add chicken. Marinate for 24 hours. Skewer chicken pieces and then grill on low flame untill the reach a internal temperature of 165 degrees. Add chicken to Italian roll

And put your favorite toppings on!

POTATO SALAD

Serves 4-6 people

Mustard Vinaigrette (dressing for the potato salad)

  • 1 apple cider vinegar
  • 3 cup canola oil
  • 1/2 cup Dijon mustard
  • 1/2 cup whole grain mustard
  • 2 tablespoons chopped dill, 

Freshly ground black pepper and kosher salt to taste 

Add all ingredients to a blender. Mix on high for one minute. Add salt and pepper after mixed to taste.

Potato Salad

  • 2 pounds medium potatoes, 
  • 1 tablespoon chopped capers or dill pickles 
  • 1lb small French beans, or small romano or wax beans
  • 4 large eggs
  • 1 tablespoon thinly sliced chives
  • 2 tablespoons roughly chopped parsley
  • 2 tablespoons roughly chopped basil
  • 8 ounces arugula, optional
  • 1 cup sliced red onion 

*Mix in dressing with potato salad ingredients.*