Friday, August 30, 2013

chicken philly sandwiches

I love a good Philadelphia Sandwich- just known as a Philly where I come from. Traditionally, this would come in beef only, and the ONLY suitable cheese is Cheese Wiz, and maybe sometimes American. In usual fashion, I made my version with chicken. However, I keep the American cheese.
 I'm a firm believer that a good Philly sandwich needs good caramelized onions and peppers. Slice them thin and cook them in butter for the good flavor.
While the onions and peppers are going, slice up the chicken. Raw chicken, sliced very thing with a very sharp knife.
That's what you're looking for. The chicken will be in good size pieces for chewing.
When the onions and pepper look a little something like this, remove them from the pan and drop in another pat of butter. Turn up the heat a little and add in the chicken.
Season the chicken liberally with salt, pepper and steak seasoning. Keep it moving so that it all cooks thoroughly.
This part is essential! If you don't have a metal spatula, you need one! When cooks in Philadelphia make their sandwiches on the flat top in a restaurant, they use their spatulas to tenderize and chop up the meat. We're doing the same thing here. Use the spatula to chop through the meat and break it into smaller bits.
Next, stir in the cooked peppers and onions, along with a few dashes of Worcestershire sauce.
The last step is to lay on the cheese. Melt the cheese for a couple of minutes and then lay it on!
A couple of toasted buns are the perfect vessel for this deliciousness!
Chicken Philly Sandwiches
3 Tablespoons butter, split
1 large sweet onion, sliced
1 large green bell pepper, sliced
3 boneless skinless chicken breasts, sliced
2 Tablespoons steak seasoning, split
4 slices American cheese
Salt and pepper, to taste
Long deli rolls

Heat 2 Tablespoons of butter in large skillet. Add in onions and peppers, along with 1 Tablespoon of steak seasoning and salt and pepper. Cook these on low heat for 10 to 12 minutes, or until fully caramelized. Remove from pan. Turn heat to medium high and add additional tablespoon of butter. Add in sliced chicken breast, along with salt and pepper and remaining steak seasoning. Cook until almost no pink remains, and then chop and tenderize with a metal spatula. Continue to cook until no pink remains and then lay slices of cheese on top to melt. While cheese is melting, gently toast the deli rolls under the oven broiler. Load each roll with the melted cheese and chicken and enjoy!