Chicken Philly Sandwiches

The cafeteria at Phoenix Children’s Hospital and I got to know each other well while Crewe was in the NICU. One of my favorite things they served there was a Chicken Philly Sandwich. I attempted to recreate it at home and it passed the test to make it into our meal rotation so I thought I’d share the recipe.

Ingredients

2 teaspoons  olive oil

3/4 pound skinless, boneless chicken breast, cut into thin strips

salt

freshly ground black pepper

1 cup red bell pepper strips

1 cup yellow or green bell pepper strips

1 cup vertically sliced onion

1 1/2 teaspoons  white wine vinegar

2 garlic cloves, minced

1/2 teaspoon Red Hot

4 sandwich rolls

4  (1-ounce) slices swiss cheese

Preparation

Heat oil in a medium nonstick skillet over medium-high heat. Add chicken to pan; sprinkle with salt and black pepper. Sauté 5 minutes or until chicken is done. Remove chicken from pan. Add red bell peppers, onion, vinegar and garlic to pan and sauté 6 minutes or until tender. Stir in chicken and pepper sauce and remove from heat.

Slice each roll in half horizontally, cutting to, but not through, other side. Place 1 cheese slice and 1 cup chicken mixture on bottom half of each roll, and gently press roll halves together.  Place sandwiches in the oven to heat for a few minutes or steam in a warm skillet.