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Friday night smoky chicken sub

Serves   4
Prep time: 10 mins
Cooking time: 25 mins

A Louisiana style bread roll inspired by the po’boy sandwich. We’ve filled ours with smoky grilled chicken and fresh salad.

Smoky chicken po boy




  • 400g skinless chicken breast, sliced 
  • 2 teaspoons oil
  • ¼ teaspoon salt (optional)
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground pepper or freshly cracked pepper
  • ½ teaspoon chilli powder or 1 teaspoon chilli flakes (optional)
  • ½ large iceberg lettuce*, shredded
  • ½ cucumber*, thinly sliced into rounds or batons
  • 1 red onion, thinly sliced
  • 1 large capsicum, sliced
  • 2 large carrots, cut into thin matchsticks or grated
  • 4-6 hot dog rolls or short baguettes
  • Mayonnaise, aioli or your favourite sauce (optional)


  1. Heat oven to 200oC bake or 180oC fan bake. Combine chicken, oil, salt, smoked paprika, pepper, and chilli powder (if using) in a bowl. Let it sit for 5-10 minutes, until the oven gets hot. Prepare a baking tray or large baking dish by greasing it with oil. Lay out the chicken pieces on a baking dish or tray in a single layer and bake the chicken pieces for 15-25 minutes or until cooked, turning halfway through.
  2. Prepare the salad ingredients as the chicken cooks. 
  3. Heat the hot dog rolls or short baguettes in the oven if desired. 
  4. To assemble the sub, spread some mayonnaise or aioli (if using) on the inside of the bun, fill with salad ingredients then top with chicken. Drizzle extra mayonnaise or aioli on top, repeat this process for the rest of the rolls and serve. 

Cooking tips: 

Serve any extra salad ingredients on the side dressed with your favourite dressing or a mixture of olive oil and lemon juice or balsamic vinegar.
The chicken can also be cooked in batches on the stove, BBQ, or grill if preferred. 
If you have any leftover barbecued or roast meats, use those instead to fill the sub.
Hot dog buns normally come in packets of 6 so if you have any left, use for another meal or freeze.

Adapt it:

Swap chicken for fish or tofu if preferred, adjust cooking times accordingly.
Serve in wholegrain buns to boost the fibre.

Kid-friendly alternatives:

Keep added salt to a minimum.
Adjust spice level to suit their tastes.


• Eat for lunch the next day.