Hot Chicken Philly Sandwich
This recipe became a favorite of mine at the Cubic Cafeteria. This isn't quite how it's on the menu, but since our chef, Matt, made everything at the grill to order, I had plenty of opportunity to customize the sandwich to my liking. This and a small salad was an almost perfect daily lunch. After having left Cubic for some time, I began to miss my "usual" Chicken Philly on Sourdough, and decided to replicate the recipe at home.
Ingredients (per sandwich):
- 2 slices - Sourdough sandwich bread (doesn't have big holes like sourdough french bread)
- 1 Chicken Breast, diced
- 2 medium mushrooms, sliced
- 1/4 red pepper
- 1/4 green pepper
- 2-3 slices provelone cheese
- 1 slice of chopped onion, seperated
- Light cooking oil
- Chop and cook the chicken in light cooking oil in a frying pan. (medium high?) Cooking chicken on a grill and then chopping is acceptable.
- Chop the peppers, mushrooms, and onion.
- Saute along with the chicken for a couple minutes
- Meanwhile, in a second frying pan (or the same if large enough), begin to lightly toast the bread. (Alternatively: toaster could be used if set to very light)
- After a minute or two, flip the bread over and add a slice of cheese to each slice.
- Stir the meat and vegetables into a pile about the shape and size of the bread, add a slice of cheese, continue warming.
- Once the cheese is partway melted, stir the meat and veggies, and scoop onto one side of the bread with a spatula.
- Use the spatula to flip the loose piece of bread on top of the sandwich.
- Continue cooking another minute until cheese is sufficiently melted. Flip entire sandwich partway through if desired to even cooking on bread.
- Slice sandwich diagonally if desired and serve.
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