Aired July 19, 2010
4 large cloves garlic, minced or grated
A handful of basil, thinly sliced
A couple of tablespoons thyme, freshly chopped
A handful of flat-leaf parsley, finely chopped
Salt and pepper
1 teaspoon crushed red pepper flakes, about 1/3 palmful
1/4 cup Tahini paste
4 pieces boneless, skinless chicken breast, cubed into bite-size pieces
4 crusty foot-long rolls
1 heart romaine lettuce, shredded
1 cup drained Giardiniera, pickled vegetable salad, chopped
About 1 tablespoon white balsamic vinegar or white wine vinegar
Whisk up EVOO, garlic, basil, thyme, zest of 2 lemons, juice of 2 lemons, parsley, salt, pepper and crushed red pepper flakes. Take a couple of spoonfuls of dressing and place in a second bowl. Stir the dressing together with Tahini, vinegar and juice of 1 lemon and reserve this sesame sauce for dressing the subs. If it is too thick for drizzling, thin with a little water.
Add diced chicken to dressing and marinate at least 1 hour or up to several hours. Heat grill pan over medium-high heat or heat outdoor grill. Skewer chicken on metal skewers and grill 12-15 minutes until cooked through. Char or toast split sub rolls, and then fill with shredded lettuce, chopped hot pickled veggies and the chicken chunks. Drizzle with sesame sauce and serve hot.