SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Philly Chicken Cheese Sandwiches

Yield: 16 appetizer servings
Prep 30 mins Cook 3 mins to 4 mins
Philly Chicken Cheese Sandwiches
Ingredients
  • 1  tablespoon  olive oil
  • 12  ounces  skinless, boneless chicken breasts, cut into thin bite-size strips
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  ground black pepper
  • 1  medium red sweet pepper, cut into thin strips
  • 1  medium yellow sweet pepper, cut into thin strips
  • 1  medium onion, thinly sliced
  • 2  cloves  garlic, minced
  • 1/2  teaspoon  bottled hot pepper sauce
  • 1  loaf  Italian bread, split horizontally
  • 1/4  cup  purchased basil pesto
  • 4  ounces  sliced provolone cheese
  •  Fried Basil Leaves (optional)
Directions

1. In a large skillet, heat oil over medium heat. Add chicken; sprinkle with salt and black pepper. Cook and stir about 5 minutes or until chicken is no longer pink. Using a slotted spoon, remove from skillet.

2. Add sweet peppers, onion, and garlic to skillet. Cook and stir for 5 to 6 minutes or until tender. Stir in chicken and hot pepper sauce. Remove from heat.

3. Spread cut sides of Italian bread with pesto. Place chicken mixture and cheese on the bottom of loaf. Add the top of loaf and gently press together. Cut sandwich diagonally into four portions.

4. Preheat an electric sandwich press, a covered indoor grill, a large grill pan, or a large skillet. Place sandwich portions in the sandwich press or indoor grill; close lid. Cook for 3 to 4 minutes or until bread is toasted and cheese is melted. (If using a grill pan or skillet, place sandwich portions in grill pan or skillet. Weight down with a heavy skillet. Cook over medium heat for 3 to 4 minutes or until bread is toasted. Turn sandwich portions over, weight down, and cook for 3 to 4 minutes more or until bread is toasted and cheese is melted.)

5. Cut each sandwich portion diagonally into four slices; secure with toothpicks, if necessary. If desired, garnish with Fried Basil Leaves. Makes 16 appetizer servings.

From the Test KitchenFried Basil Leaves:
  • Rinse 16 fresh basil leaves; pat dry with paper towels. In a small skillet, heat 2 tablespoons olive oil over medium-high heat. Add basil leaves, a few at a time, to hot oil; cook until crisp, turning once. Drain on paper towels.
Nutrition Facts (Philly Chicken Cheese Sandwiches)
  • cal. (kcal) 192,
  • Fat, total (g) 8,
  • chol. (mg) 18,
  • sat. fat (g) 2,
  • carb. (g) 21,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 3,
  • pro. (g) 10,
  • sodium (mg) 313,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe