We recently got back from a beach vacation and since our return I've been dreaming of chicken cheesesteaks. When we were at the beach there was a little luncheonette connected to our hotel so John would pick us up sandwiches daily while Landon napped and I think I ate a cheesesteak... daily. What can I see.. a pregnant woman knows what they want. I decided I wanted to make my own when we got home so I threw it together, wrapped it in foil, and baked it. I've learned that I really like baking my sandwiches once they are done if they are meant to be served hot and melty with cheese because it helps melt the cheese, toast the bread, etc. John and I both loved these! A real "must make" again.
Source: Stephanie Cooks Original
Ingredients:
1 tsp olive oil
1 bell pepper, sliced thin (I used half a red and half a green)
4 thin chicken breasts
Garlic powder and pepper
Lawry's seasoning salt
2 sub rolls
6 slices white american cheese
Tin foil
Directions:
1- Heat oven to 400. Heat a non-stick pan with the oil. Add the bell peppers and allow to heat.
2- Meanwhile, slice the chicken into thin pieces. Add the garlic powder, black pepper, and Lawry's seasoning salt. Coat the chicken well, stirring to evenly coat.
3- Turn up the heat in the pan. Add the chicken. Allow to slightly brown, then stir.
4- Cook until chicken is cooked through. Remove the skillet from the heat and set aside.
5- Slice your sub rolls. Place two slices on the bottom of each sub. Top evenly with the chicken and pepper mixture. Take the two remaining cheese slices, breaking each in half, and lightly top the chicken mixture with cheese. Cover with the top sub roll.
6- Place each sub in the middle of a square of foil. Fold tightly. Bake 10 minutes, until the cheese is melty and the roll is warm. Serve hot.
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