Chicken Philly

This yummy, quick, easy recipe – aren’t those the best kind? – is my take on the classic philly cheesesteak. It’s also a great way to use up some leftover chicken.

Ingredients: (makes 2 approximately 10 inch sandwiches)

• 2 bell peppers, sliced
• 1 large onion, sliced (*I use a vidalia onion)
• 6 large mushrooms, washed, stems removed, and sliced
• 2 cups cooked chicken, shredded
• salt/pepper
• 1 baguette (or other long, thin loaf bread loaf) or 2 hoagie rolls
• 2 tablespoons butter, melted (optional)
• 1/4 lb sliced baby Swiss or Provolone
• Mayo

• Saute peppers and onions in a bit of olive oil for about 3-4 minutes, stirring occasionally.
• Add mushrooms, season with salt and pepper, and cook for 2-3 additional minutes, or to desired level of doneness (Some people like their veggies crisp-tender, some like softer-cooked ones…)
• While peppers/onions are cooking, slice and toast bread.
• I cut the baguette to create a sort of pocket for the filling, and then remove excess bread from the crust.
• Top toasted bread with melted butter (optional).

• Add shredded chicken to pan with cooked veggies.
• Season with salt and pepper, stir, and cook until warmed through.

• Place half the cheese slices on top of chicken/veggie mixture, and let melt for a minute or so.
• Stir to incorporate, and repeat with remaining cheese slices.

• Spread mayo on toasted bread, and add chicken filling.