Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!
1brioche hot dog bun (mine were 24c/2f/6p)
1 1/2tbspskinny chipotle cream(20 g)
1/4cupchopped grilled or rotisserie chicken like this blackened one (80g)
1/4cuppepper, onion, and mushroom skillet (recipe below) (80g)
3bell peppers, sliced thin (or 1 lb bag of frozen sliced bell pepper) (454 g)
16ozsliced white mushrooms (250 g)
1/2tspkosher salt (more to taste)
1clovegarlic, minced (or frozen cube)
To Make the Veggie Skillet
Heat a LARGE cast iron (or other heavy) pan to high heat. Add 7 grams of oil spray and let it heat up.
Add onions and peppers and cook for 3-5 minutes until fragrant and beginning to soften.
Add mushrooms and salt and cook for another 5-10 minutes, tossing often, until all veggies are soft.
Add garlic and cook for just one more minute before turning off heat. You don’t want to burn the garlic.
To Make the Sandwiches
Turn your broiler to low. Place hot dog buns on a large cookie sheet, as many or as few as you need to feed your group! Open them gently and spray with a light mist of olive oil spray. Sprinkle buns with salt and broil for just a minute until toasty, keeping a close eye. Brioche burns fast!
Spread inside of buns with chipotle cream (20 g on each bun).
Fill with sliced chicken (no need to warm if it’s leftover) and veggie mixture.
Rip your slice of cheese in half and drape both halves over the top of the sandwich. Broil for another minute or so until the cheese is melty.
Sprinkle with chopped parsley to make it extra pretty! Serve with a simple green salad and ENJOY.
These veggies alone are great in sandwiches, bowls, or pitas.MFP: “Lillie Eats and Tells Quick Chicken Philly Sandwich” & (if you want to be able to log the skillet alone), “Lillie Eats and Tells Pepper, Onion, and Mushroom Skillet”