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4
5 minutes
10 minutes
2 lb. chicken thighs
16 oz. giardiniera, chopped (reserve the liquid)
8 oz. mozzarella, sliced
8 oz. provolone, sliced
2 tbsp. garlic paste
2 tbsp. olive oil
In a bowl, coat the chicken thighs with olive oil, garlic paste, Tuscan Herb Seasoning, salt, and pepper. Marinate for 20 minutes or overnight for more flavor.
Preheat your Blackstone griddle to medium heat. Sear the chicken thighs for 4-5 minutes on each side. Once cooked, chop the chicken with a scraper or knife. Add the chopped giardiniera and toss to combine. Drizzle some of the reserved giardiniera juice over the mixture, and adjust seasoning if needed. Toss again, then top with the mozzarella and provolone. Let the cheese melt throughout.
To assemble the sandwiches, place a layer of arugula on each roll or pita. Top with the cheesy, chopped chicken and giardiniera mixture. Enjoy!
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