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Philly chicken steak sandwich
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Delicious twist on a classic steak sandwich with flavorful chipotle mayo.
Ingredients:
  • 1 brown onion, halved, sliced
  • 1 yellow capsicum, thinly sliced
  • 1 red capsicum, thinly sliced
  • 150g button mushrooms, sliced
  • 600g chicken breast fillets, thinly sliced
  • 8 Provolone cheese slices, halved
  • 500.00 ml baby rocket
  • 1 French baguette, cut into 4, split lengthways
  • Soft butter, to serve, if desired
  • 123.75 gm whole egg mayonnaise
  • 1 chipotle chilli in adobo sauce
  • 10.00 ml adobo sauce
Instructions:
  • Preheat the oven to 160C (fan 140C).
  • In a spacious non-stick frying pan, warm up 1 tablespoon of oil over medium-low heat.
  • Caramelize onions for 8-10 minutes until golden. Stir in capsicums and cook for another 10 minutes until soft. Add mushrooms after 5 minutes. Season to taste and keep warm.
  • Combine all ingredients in a small food processor and blend until velvety smooth. Season to perfection.
  • Place the baguette on a baking tray and gently warm it in the oven for 5 minutes.
  • Slice the chicken breast fillets thinly against the grain, then toss with the remaining oil in a bowl. Season to taste.
  • Preheat a large char-grill pan over medium-high heat. Cook the chicken in batches, turning regularly, for 1 to 2 minutes until cooked through. Combine the cooked chicken with capsicum. Top with cheese slices and stir gently once they start to melt, combining all ingredients well.
  • Spread butter and mayonnaise on the baguette, then add the chicken mixture and baby rocket before serving. Optionally, cut in half.

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