Taste Level: GRCost: $20 and under
Serves: 2
Prep Time: 10-15 min.
Cook time: 0 min.
Difficulty: 1
Here is a sandwich so rich you may only want to eat half! Really! I took my inspiration for this sandwich from the classic Philadelphia Cheesteak sandwich. I thought to myself, "What would a chicken cousin of it taste like?" So I went to it. Sometimes I admit I surprise myself with how I can take an idea and just run with it. After finishing this recipe it was good but something was missing, I added a little green bell pepper and wham it was just right! I am going to suggest that if you want to make it not so rich, switch out whole milk for the half and half. It will be just almost as good and way healthier for you!
Ingredients:
Chicken
3/4 lb boneless chicken strips and thighs (sliced to be no larger than a stick of gum)
1 slice of deli smoked bacon (optional, crisped and crumbled)
3 garlic cloves (minced)
1/8 tsp smoked paprika
1/8 tsp ground oregano
1/8 tsp ground thyme
1/8 tsp liquid smoke
fresh crack pepper (to taste)
2 tsp extra virgin olive oil
2 seeded 6 inch hoagie rolls
Sauce
Ingredients:
Chicken
3/4 lb boneless chicken strips and thighs (sliced to be no larger than a stick of gum)
1 slice of deli smoked bacon (optional, crisped and crumbled)
3 garlic cloves (minced)
1/8 tsp smoked paprika
1/8 tsp ground oregano
1/8 tsp ground thyme
1/8 tsp liquid smoke
fresh crack pepper (to taste)
2 tsp extra virgin olive oil
2 seeded 6 inch hoagie rolls
Sauce
1/4 cup heavy cream
1/3 cup mayonnaise
1/4-1/2 tsp ground cumin
1/3 cup red onion (chopped)
1/2 cup baby Bella mushrooms (sliced)
1/3 cup Swiss cheese (shredded)
1/4 cup green bell pepper (diced)
3 tbsp sharp cheddar cheese (shredded)
crack pepper (to taste)
1/4-1/2 tsp of hot sauce (I used red rooster)
1 tbsp butter
Sauce
In a medium bowl whisk together all ingredients except butter, onions, bell peppers and mushrooms until smooth. Sit to side until ready to use Melt the butter in a sauce pan over medium heat. Saute the onions, bell peppers and mushrooms for 5 minutes and then pour in the remaining sauce ingredients, whisking until smooth. Simmer for 2-3 minutes over medium heat and then turn heat to low and simmer for 3 more minutes. Keep warm until ready to use.
Chicken
crack pepper (to taste)
1/4-1/2 tsp of hot sauce (I used red rooster)
1 tbsp butter
Sauce
In a medium bowl whisk together all ingredients except butter, onions, bell peppers and mushrooms until smooth. Sit to side until ready to use Melt the butter in a sauce pan over medium heat. Saute the onions, bell peppers and mushrooms for 5 minutes and then pour in the remaining sauce ingredients, whisking until smooth. Simmer for 2-3 minutes over medium heat and then turn heat to low and simmer for 3 more minutes. Keep warm until ready to use.
Chicken
Roll chicken meat in seasonings and liquid smoke until coated well. In a medium skillet heat oil over medium heat. Once heated cook chicken for 7-10 minutes, stirring frequently with a wooden spoon. Once chicken is cooked through and browning, add chicken and crumbled bacon to sauce and let simmer for 3-4 minutes over low heat.
Spoon meat and sauce into your hoagie roll and enjoy!
Spoon meat and sauce into your hoagie roll and enjoy!
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