CHICKEN CHEESESTEAKS
Yield: 4-6 sandwiches
Ingredients
For the sandwiches:
1 lb boneless,
skinless chicken breast or thighs, partially frozen (easier to slice)
2 Tbsp olive oil
Worcestershire sauce
Salt & Pepper
1 medium white or
yellow onion, thinly sliced
1 green bell pepper,
thinly sliced
1 red bell pepper,
thinly sliced
4-6 slices of your
favorite cheese
4-6 hoagie rolls, split
For the mustard spread:
1/4 cup light mayo
3 Tbsp spicy brown
mustard
2 tsp teriyaki sauce
1 tsp honey, plus
more to taste
Instructions
1. To make
the mustard spread, whisk all ingredients together and refrigerate in a covered
jar. Any remaining sauce will keep in
the refrigerator for up to 2 weeks.
2. If the
chicken is completely thawed, place it on a plastic-wrapped plate and put it
back in the freezer for 15-20 minutes. The chicken needs to be slightly frozen
so it's easier to slice thinly.
3. Use a
very sharp knife to thinly slice the chicken.
Season the chicken with a couple dashes of Worcestershire, salt and
pepper.
4. Heat 1
Tbsp olive oil over medium heat. Add the
peppers and onions, toss to coat with oil, and cook covered for 10-15 minutes,
until softened, stirring every few minutes. If necessary, add a couple Tbsp of
water to prevent sticking. Transfer
peppers to a bowl and set aside.
5. Heat
remaining olive oil over medium high heat and add the chicken, stirring
frequently until cooked through and lightly browned. Drain fat and reduce heat to medium. Add peppers back to the pan, tossing to
reheat.
6. Spread mustard on split hoagie rolls and add chicken
and peppers. Top each with a
slice of cheese and serve hot. (Pop the sandwiches under the broiler, if
necessary, to reheat and melt the
cheese).
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