Chicken Philly Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Taking a cue from the classic Philly cheese steak, this recipe replaces the traditional beef with chicken but keeps the cheese and onion-bell pepper topping. Pressing the already-warm filling helps the cheese melt and binds the ingredients so they don't fall out as you enjoy the sandwich. Ingredients:
2 teaspoons olive oil |
3/4 pound skinless, boneless chicken breast, cut into (1-inch-thick) strips |
1/8 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
1 cup red bell pepper strips |
1 cup green bell pepper strips |
1 cup vertically sliced onion |
1 1/2 teaspoons white wine vinegar |
1/8 teaspoon salt |
2 garlic cloves, minced |
1/2 teaspoon hot pepper sauce |
4 (3-ounce) submarine rolls (such as cobblestone mill brand) |
4 (1-ounce) slices provolone cheese |
Directions:
1. Heat oil in a medium nonstick skillet over medium-high heat. Add chicken to pan; sprinkle with 1/8 teaspoon salt and black pepper. Sauté 5 minutes or until chicken is done. Remove chicken from pan. Add red bell pepper and next 5 ingredients (red bell pepper through garlic) to pan; sauté 6 minutes or until tender. Stir in chicken and pepper sauce; remove from heat.
2. Slice each roll in half horizontally, cutting to, but not through, other side. Place 1 cheese slice and 1 cup chicken mixture on bottom half of each roll, and gently press roll halves together.
3. Heat a large nonstick skillet over medium heat; add 2 sandwiches. Place a cast-iron or heavy skillet on top of sandwiches; press gently to flatten. Cook 4 minutes on each side or until cheese melts and bread is toasted (leave skillet on sandwiches while they cook). Repeat with remaining sandwiches.
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