Mediterranean Chicken Submarine Sandwich with Olive Tapenade & Feta Crumbles #sandwich

Mediterranean Chicken Submarine Sandwich with Olive Tapenade & Feta Crumbles

This gourmet-level, budget-friendly submarine sandwich features spicy, lemon-garlic herb-marinated shredded chicken, a briny olive tapenade, and creamy feta crumbles, all encased in a soft, homemade submarine bun.

Soft & Fluffy Submarine Bun Recipe (Yield: 4 large submarine buns)

Ingredients:
All-purpose flour – 300g (2 ½ cups)
Warm milk (about 43°C/110°F) – 120g (½ cup)
Warm water – 60g (¼ cup)
Instant yeast – 5g (1 ½ tsp)
Sugar – 10g (2 tsp)
Salt – 5g (1 tsp)
Olive oil – 30g (2 tbsp)
Egg – 1, room temperature

For egg wash:
1 egg + 1 tbsp milk

Instructions:

In a small bowl, mix warm milk, warm water, yeast, and sugar. Let it sit for 5-7 minutes until foamy.
In a large bowl, combine flour and salt.
Add yeast mixture, olive oil, and egg into the flour. Mix until combined, then knead for 10 minutes until smooth. The dough should be soft but not sticky.

First rise:
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.

Punch down the dough, divide into 4 equal portions, and shape into long submarine rolls (~6 inches each). Place on a lined baking tray.

Second rise:
Cover and let them rise again for 45 minutes until puffy.

Brush with egg wash and bake at 190°C (375°F) for 15-18 minutes until golden brown.
Let the buns cool for at least 15 minutes before slicing.

Mediterranean Lemon-Garlic Chicken Filling (Yield: Enough for 4 sandwiches)

Ingredients:
Boneless, skinless chicken breasts – 400g (2 medium breasts)
Olive oil – 15g (1 tbsp)
Lemon juice – 30g (2 tbsp)
Garlic (minced) – 6g (2 cloves)
Dried oregano – 2g (1 tsp)
Paprika – 2g (1 tsp)
Salt – 5g (1 tsp)
Black pepper – 1g (¼ tsp)
Chicken broth or water – 60g (¼ cup)

Instructions:
In a bowl, mix olive oil, lemon juice, garlic, oregano, paprika, salt, and black pepper.
Coat the whole chicken breasts in this marinade and let sit for at least 15 minutes (or overnight for deeper flavor).
Heat a skillet over medium-high heat, add a little oil, and sear the chicken for 3-4 minutes per side until golden brown.
Add chicken broth, cover, and cook on low for 6-7 minutes until fully cooked.
Remove from heat, let it rest for 5 minutes, then shred using two forks.

Mediterranean Olive Tapenade Yield: ~1 cup (enough for 4 sandwiches)

Ingredients:
Kalamata olives (pitted) – 100g (¾ cup)
Capers (drained) – 15g (1 tbsp)
Sun-dried tomatoes (drained if in oil) – 30g (¼ cup)
Garlic (minced) – 3g (1 small clove)
Olive oil – 30g (2 tbsp)
Lemon juice – 15g (1 tbsp)
Fresh parsley (chopped) – 5g (1 tbsp)
Black pepper – 1g (¼ tsp)

Instructions:
Add all ingredients to a food processor and pulse until finely chopped but still slightly chunky.
If you don’t have a processor, finely chop everything by hand and mix.

Assembling the Sandwich
Extras:
Feta cheese (crumbled) – 80g (⅔ cup)
Fresh basil leaves – A handful
Baby arugula or mixed greens – 1 cup (loosely packed)

Instructions:
Slice the submarine bun in half lengthwise.
Spread olive tapenade on both sides.
Layer shredded lemon-garlic chicken generously.
Add crumbled feta cheese for a creamy contrast.
Top with fresh basil and arugula for freshness.
Serve immediately, or wrap tightly in parchment paper for a grab-and-go meal.

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