Name: Italian Sundried Tomato, Garlic, and Rosemary Chicken Hoagies with Melted Fontina Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 hoagies
Ingredients: 2 tablespoons olive oil; 1 medium-large onion, halved and thinly sliced; 1 lb (450 g) boneless, skinless chicken breast, sliced cross-wise into ¼-inch thick pieces; 2 large cloves garlic, minced; 1 tablespoon minced fresh rosemary; 3 tablespoons thinly sliced sundried tomatoes (packed in olive oil); ½ teaspoon salt; ¼ teaspoon black pepper; 1½ tablespoons unsalted butter; 2 tablespoons all-purpose flour; 1 cup (240 ml) low-fat milk; ½ teaspoon hot sauce (or more to taste); ¼ teaspoon Dijon mustard; ¼ teaspoon salt; ⅛ teaspoon black pepper; 6 oz (170 g) Fontina cheese, shredded; 4 Cobblestone Bread Co. Wheat Grinder Sub Rolls, split in half and toasted; A handful of fresh arugala leaves, for garnish (optional)