3 tablespoons olive oil
4 boneless, skinless chicken breasts (8 ounces each), butterflied
Kosher salt and freshly ground black pepper
2 cups all-purpose flour
1 to 2 tablespoons olive oil
1 teaspoon dried Italian seasoning
1 teaspoon crushed red pepper
4 cloves garlic, chopped
1 shallot, chopped
1/2 cup dry white wine
1/2 cup chicken stock
1/4 cup fresh lemon juice
1 1/2 tablespoons olive oil
1 pound fresh button mushrooms, sliced 1/4-inch thick
Kosher salt and freshly ground black pepper
1 pound frozen green peas, thawed
Four 6-inch French hinged rolls
Mayo
8 slices provolone
Roasted Potato Wedges, recipe follows
Hot giardiniera
2 russet potatoes, scrubbed and cut into 8 long wedges
3 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper