Philly Chicken Cheesesteak
Upload Your Photo- 2Comment
Print
Yield: 2 sandwiches
This sandwich is prepared in a Korean deli in Arlington, Virginia. I fell in love with it four years ago when I first tried it.Ingredients:
1 chicken breast, boneless and trimmed1 slice of onion
4 slices cheese (American or provolone)
2 lettuce leaves
4 tomato slices
2 hoagie rolls, toasted
1 tablespoon mayonnaise
Instructions:
In a frying pan or on a griddle, cook the chicken and onions together. Chop them up until they are shredded.While still in pan or on griddle, cut the mixture in half and spread it out to about the size of the hoagie. Lay two pieces of cheese side-by-side over each chicken and onion mixture. Let cheese melt.
Toast each hoagie then spread mayonnaise, two pieces of tomato and a piece of lettuce on each. Add the chicken, onion and cheese to each roll and enjoy.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.
Browse Similar Recipes
- By Category: Sandwiches
- By Prep Methods: Grill
- By Course: Lunch
Receive bi-monthly seasonal recipes hand picked by Yankee editors.
This is not very good.
I first discovered this at a place called ‘Italian Delight’ where it is called ‘Chicken on the Grill’… only they start with thinly-sliced chicken, onions optional… it is to die for! The key point to me is that you must start with thinky sliced chicken, so that it can be browned until it is actually crispy … I’ll have to try it with onions too. Oh, and be sure to use real m ayonnaise, not Miracle Whip.