Chicken Vesuvio Sandwich

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Chicken: 

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

Chicken Jus:

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

Peas and Mushrooms:

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

Sandwich Build:

Four 6-inch French hinged rolls

Mayo

8 slices provolone

Roasted Potato Wedges, recipe follows

Hot giardiniera

Roasted Potato Wedges:

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