Chicken Philly Cheesy Bread
Yield: 4-6
SMF Kitchen
@smfchicken
00:15
Prep
00:15
Cook
00:30
Total Time
Ingredients & Directions
Directions
Chicken Philly Cheesy Bread
1
Large loaf of French bread
1/3 cup
Mayonnaise
2 tablespoons
Olive oil
2 bags
Springer Mountain Farms Fresh Fully Cooked Grilled Breast Strips
1
Large green bell pepper, seeded and sliced into strips
8 oz
Mushrooms, cleaned and sliced
1
Large onion, peeled and sliced
1/3 cup
Worcestershire sauce
1 teaspoon
Hot sauce (optional)
1/2 teaspoon
Garlic powder
Salt & pepper, to taste
1 lb
Provolone cheese slices, thinly sliced
- Preheat oven to 400°F.
- Slice French loaf in half lengthwise, spread mayonnaise on both halves evenly and place on a baking sheet.
- Cover both halves of bread with cheese slices and set aside.
- In a large skillet, heat 2 tablespoons olive oil over medium high heat.
- Add peppers, onions and mushrooms to the pan and sauté until softened and beginning to brown (about 5 minutes).
- Toss in the chicken breast strips and stir for about a minute.
- Add Worcestershire sauce, hot sauce and seasonings to chicken mixture and cook together for a few minutes before removing from heat.
- Divide chicken mixture over halves of bread and cheese and then top with additional slices of cheese.
- Bake for approximately 10 minutes or until cheese has melted and edges of bread begin to get toasted.
- Slice the open faced sandwich into small chunks for appetizer portions, or serve larger pieces for a meal; halves can also combined together for a giant sandwich.
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Chicken Philly Cheesy Bread
SMF Kitchen
@smfchicken
Yield: 4-6
00:15
Prep
00:15
Cook
00:30 Total Time
Ingredients
Directions
Chicken Philly Cheesy Bread
1
Large loaf of French bread
1/3 cup
Mayonnaise
2 tablespoons
Olive oil
2 bags
Springer Mountain Farms Fresh Fully Cooked Grilled Breast Strips
1
Large green bell pepper, seeded and sliced into strips
8 oz
Mushrooms, cleaned and sliced
1
Large onion, peeled and sliced
1/3 cup
Worcestershire sauce
1 teaspoon
Hot sauce (optional)
1/2 teaspoon
Garlic powder
Salt & pepper, to taste
1 lb
Provolone cheese slices, thinly sliced
- Preheat oven to 400°F.
- Slice French loaf in half lengthwise, spread mayonnaise on both halves evenly and place on a baking sheet.
- Cover both halves of bread with cheese slices and set aside.
- In a large skillet, heat 2 tablespoons olive oil over medium high heat.
- Add peppers, onions and mushrooms to the pan and sauté until softened and beginning to brown (about 5 minutes).
- Toss in the chicken breast strips and stir for about a minute.
- Add Worcestershire sauce, hot sauce and seasonings to chicken mixture and cook together for a few minutes before removing from heat.
- Divide chicken mixture over halves of bread and cheese and then top with additional slices of cheese.
- Bake for approximately 10 minutes or until cheese has melted and edges of bread begin to get toasted.
- Slice the open faced sandwich into small chunks for appetizer portions, or serve larger pieces for a meal; halves can also combined together for a giant sandwich.
