Salt ‘n Vinegar Chicken Cubanelle

Salt and Vinegar Chicken Cubanelle on a Brioche Bun
Salt ‘n Vinegar marinated Chicken with Cubanelle Peppers on a toasted Brioche Bun smothered in melted Provolone Cheese.

You probably have tasted salt and vinegar chips, but have you ever tasted a Salt and Vinegar Chicken Cubanelle? Now trust me on this, because it tastes SOOO good!

How about a grilled boneless marinated chicken breast with Cubanelle Peppers (aka Italian Frying Peppers) seasoned well with salt and garlic and then topped with melted smoky provolone cheese? Well, all that, served on a toasted brioche bun is what’s for dinner later tonight.

I bet you’re starting to get hungry now!

By using vinegar as a marinade, you can in fact have a more tender and flavorful chicken. The chicken can be marinated for as little as 45 minutes but no longer than 2 hours is needed. You want to avoid over-marinating as this can cause the chicken to start breaking down and as a result the texture of the chicken is unpleasant and it can become unsafe to eat as well.

You will need these items (serves 4):
  • 2 lbs. boneless chicken breast or chicken strips
  • ½ cup white balsamic vinegar
  • ¼ cup olive oil, plus 1 tbsp.
  • Sea Salt
  • 4 Cubanelle Peppers (aka Italian Frying Peppers)
  • 2 cloves garlic, sliced thin
  • 4 slices of Provolone Cheese
  • 4 Brioche Buns
Mild Cubanelle Peppers aka Italian Frying Peppers are perfect for this Salt 'n Vinegar Chicken Sandwich
Mild Cubanelle Peppers aka Italian Frying Peppers are perfect for this Salt ‘n Vinegar Chicken Sandwich
Provolone Cheese works great in the Salt 'n Vinegar Chicken Cubanelle Sandwich but you can also substitute mozzarella
Provolone Cheese works great in the Salt ‘n Vinegar Chicken Cubanelle Sandwich but you can also substitute mozzarella.

Let’s start cooking!

I started by using chicken strips that I had on hand. First, I marinated the strips in the white balsamic vinegar, olive oil and sea salt. Next, I add the sliced cubanelle peppers to a hot grill pan. When the peppers have started to char a bit, I add the garlic and season with salt

“The mild cubanelle pepper has a thinner skin and softens more quickly than a bell pepper.”

You can also remove the garlic, or just leave it in for the garlic lovers. Next, transfer the cooked peppers and garlic to a plate and now you can cook the marinated chicken in the same pan.

*Make sure the chicken is cooked through.

Almost done.

Salt 'n Vinegar Chicken Cubanelle on a Brioche Bun.
Salt ‘n Vinegar Chicken Cubanelle on a Brioche Bun

Meanwhile under a broiler, just melt the provolone cheese on a halved brioche bun. Layer cooked chicken with peppers and garlic on bottom of brioche bun and finally, top with melted cheese half.

 This Salt ‘n Vinegar Chicken Cubanelle sandwich is a ROCK STAR!

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Looking for more tasty chicken dishes? https://moppinaandwoodenspoon.com/2020/07/24/lemony-parmesan-crusted-chicken-cutlets/

Published by Moppina and Wooden Spoon

Lover of family, food, conversation❤️ & connections. Happiest cooking ❤️ feeding ❤️ nurturing others. Welcome to my kitchen ❤️

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