Ingredients
Scale
- 4 soft hoagie rolls
- 1 pound boneless, skinless chicken breast, thinly sliced
- 4 tablespoons cooking oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 1 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper
- 2 bell peppers, thinly sliced
- 2 cups thinly sliced onion (about one medium red onion)
- 1/4 cup butter, softened
- 12 slices white American cheese (or 8 slices of Provolone)
Instructions
- Preheat your oven to 400 degrees F.
- Slice the hoagie rolls open and place them cut-side up on a large sheet pan. Set aside.
- In a mixing bowl, combine the chicken with 1 tablespoon of cooking oil, garlic powder, Worcestershire sauce, 1/2 teaspoon salt, and black pepper. Stir to coat evenly.
- Heat a large skillet over medium-high heat and add 2 tablespoons of oil. Once the oil shimmers, add half the chicken in a single layer. Cook without stirring until golden brown on one side, then flip and cook through. Transfer to a large bowl. Repeat with the remaining chicken.
- Return the skillet to medium-high heat and add the remaining 1 tablespoon of oil. Add the sliced bell peppers and onions. Season with the remaining 1/2 teaspoon of salt. Cook, stirring occasionally, for 10 to 12 minutes until very tender. Add a splash of water if the pan looks dry.
- Add the cooked peppers and onions to the bowl with the chicken and stir to combine.
- Spread softened butter on the inside of each hoagie roll. Lay cheese slices on both sides of each roll. Fill each roll with the chicken, pepper, and onion mixture.
- Bake the sandwiches for 8 to 10 minutes until the cheese is melted and bubbly.
- Serve warm.
Notes
- Slice your chicken as thin as possible for faster, more even cooking. Partially freezing it for 15 minutes beforehand makes slicing much easier.
- Red or yellow bell peppers work best here for a slightly sweeter flavor, but any color will do.
- Do not overcrowd the skillet when cooking the chicken. Cook it in batches to get a good sear instead of steaming it.
- American cheese melts the smoothest, but Provolone is a great substitute if you prefer a milder, slightly firmer melt.
- You can prep the chicken and vegetables ahead of time and store them separately in the fridge for up to 2 days. Assemble and bake when ready to serve.
- Leftover filling keeps well in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop and Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 sandwich
- Calories: 720
- Sugar: 7g
- Sodium: 1380mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 19g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 145mg