Quick Chicken Philly Sandwiches
This sandwich is quick and easy to make. Plus, it's delicious!
Ingredients
- 1 brioche hot dog bun (mine were 24c/2f/6p)
- 1 1/2 tbsp skinny chipotle cream (20 g)
- 1/4 cup chopped grilled or rotisserie chicken like this blackened one (80g)
- 1/4 cup pepper, onion, and mushroom skillet (recipe below) (80g)
- 1 sliced reduced fat provolone cheese (0c/3f/5p) (19 g)
For the Pepper, Onion, and Mushroom Skillet
- 1/2 tbsp olive oil (7 g)
- 1 onion, sliced thin (265 g)
- 3 bell peppers, sliced thin (or 1 lb bag of frozen sliced bell pepper) (454 g)
- 16 oz sliced white mushrooms (250 g)
- 1/2 tsp kosher salt (more to taste)
- 1 clove garlic, minced (or frozen cube)
Instructions
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.
Notes
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”
Nutrition
Serving: 356g | Carbohydrates: 35.3g | Protein: 36.1g | Fat: 7.4g | Fiber: 2g