Monday, November 3, 2008

philly cheese-chicken sandwiches... 25 minutes

the goods:

3 chicken breasts, sliced into strips
2 tablespoons vegetable oil
2 mixed bell peppers (ribs and seeds removed), thinly sliced
1 large red onion, halved and thinly sliced
4 garlic cloves, thinly sliced
10 ounces white cheddar cheese, shredded
4 soft hoagie rolls, split lengthwise
mayonnaise, for serving
ranch, for serving
bbq sauce, for serving

Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with 2 layers of aluminum foil. Toss chicken on baking sheet with 1 tablespoon oil, season with salt and pepper. Broil, without turning, until chicken is opaque throughout, 5 to 7 minutes. Remove from oven and carefully lift top layer of foil off sheet and set aside.

On baking sheet, toss together peppers, onion, garlic, and remaining tablespoon oil. Broil, tossing occasionally, until tender and slightly charred, 10 to 13 minutes; season with salt and pepper.

Add chicken to broiled vegetables; toss, and spread in a single layer. Top with cheese; broil until cheese is bubbling and melted, 1 to 2 minutes.

Scoop out most of the doughy center from both halves of rolls; discard. Spread rolls with mayonnaise; fill with chicken and vegetables.

Dip in bbq ranch if desired.


Chris and Jenni said...

Chris just called you a copy catter because I have made those twice already. WE LOVE LOVE LOVE THEM!!

BIG B...little b said...

If Chris actually READ how I did it, he would think differently. Not the same recipe.

Chris and Jenni said...

Oh, you used white cheddar. It was better with provolone.