A chicken version of the Philly cheesesteak favorite, this sandwich is served open-faced, hot, and perfect for a filling lunch or quick weeknight dinner. This recipe comes straight out of singing star, Alan Jackson’s, country kitchen! (This post contains affiliate links.)
This is another recipe I tried and loved out of my new cookbook, Southern Living: Country Music’s Greatest Eats. I changed it up a little based on the ingredients I already had on hand, including using an orange pepper instead of green. I just like the red and orange ones so much better.
We had some 4th of July leftovers to serve with the sandwiches, like my favorite Memphis-style Coleslaw…yum! Threw some chips on the plate and completed the meal!
You can prepare the chicken ahead of time and keep it in the fridge until ready to assemble the rest of the sandwich. This is what I did, so that we had a quick dish ready one weeknight. The sandwiches are hefty and filling, so be prepared to share! Ben and I could barely eat one full one each, so I sent the rest to our neighbors.
Now I’d like to offer one of you to win your own copy of this cookbook!! To enter the giveaway, scroll past the recipe and use the widget below. Good luck!!
A chicken version of the Philly cheesesteak favorite, this sandwich is served open-faced, hot, and perfect for a filling lunch or quick weeknight dinner.
- 3 boneless skinless chicken breasts, pounded thinner
- Southwest seasoning (like Emeril's or any favorite)
- Salt & Pepper, to taste
- 2-3 Tablespoons olive oil
- 1 medium-size orange bell pepper, seeded and sliced
- 1 small yellow onion, sliced
- 4-6 slices sourdough bread
- 2 cups shredded pepper Jack cheese
Preheat oven to 350 degrees F. Prepare the chicken by sprinkling the Southwest seasoning over the surface on all sides, along with salt and pepper.
Heat 1-2 tablespoons olive oil in a large skillet over medium heat. Cook the chicken in the skillet for about 5-7 minutes on each side, until cooked through. Remove from the skillet to a plate, cover loosely with foil and let stand for 10 minutes before shredding. Set aside.
In the same skillet, add a little more olive oil then the onions and peppers. Cook over medium heat until just soft, tossing often to prevent sticking, about 5-7 minutes. Add the shredded chicken back to the skillet, reduce heat to medium-low and cook until heated through.
Meanwhile, arrange the bread slices on a baking sheet. Sprinkle half of the cheese evenly over each slice. Bake at 350 degrees F for 4 to 5 minutes or until cheese melts. Remove pan from the oven. Increase oven temperature to a high broil. Top the bread slices evenly with the shredded chicken mixture, then top with the remaining cheese. Broil for 5 to 7 minutes, or until the cheese is toasted golden and bubbly. Watch carefully to avoid burning. Serve immediately, open-faced with fork and knife.