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4 serv.

10 min.

Easy

CheeseChicken Sandwiches

Recipe by: Nathan Lippy

Ingredients:

4 chicken cutlets

1 sweet yellow onion, julienne

½ red bell pepper, julienne

½ green bell pepper, Julienne

1 cup sliced mushrooms

1/3 cup ranch dressing

¼ cup buffalo sauce

8 slices pepper jack cheese

Blackstone Cheesesteak Seasoning

4 hoagie rolls

Salt and pepper

Olive oil

 

Directions:

  1. Pre-heat your griddle to medium-high heat.
  2. Season the chicken cutlets with salt, pepper, and a good bit of Blackstone Cheesesteak Seasoning on both sides.
  3. Add 2 tablespoons of olive oil to the hot griddle and cook the chicken for 3 minutes per side.
  4. Add a bit more olive oil next to the chicken and add the onions, bell peppers, and mushrooms with a bit more Blackstone Cheesesteak Seasoning. Toss to evenly coat and cook for 3-5 minutes.
  5. Once the chicken is nearly finished, using your spatulas or a knife and cut the chicken into bite-sized pieces. Make 4 even piles of chicken and add some of the veggies over the tops of each. Add a couple of pieces of pepper jack cheese over each stack and cover to melt.
  6. In a small bowl, mix the ranch and buffalo sauce evenly and add to the bottom of each hoagie roll. Add the chicken stacks to the hoagie rolls, slice, and serve hot.