A couple of months back, I was getting ready to make lunch and found that my wife wanted us to go over to my in-laws. She thought it would be good to either make lunch there or bring something over. I pulled out this recipe that I made at home and wrapped the sandwiches to go.
These were cheesy and with the use of chicken thighs, the meat had a lot of flavor too.
I had six boneless thighs.
Getting the onions going.
Putting the sandwich together.
A savory bite of awesomeness!
Prep Time: 5 M | Cook Time: 25 M | Makes: 4 servings | Difficulty: Easy
- 1 1/2 pounds skinless, boneless chicken thighs
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon paprika
- Kosher salt and freshly ground pepper
- 1 large onion, thinly sliced
- 2 cloves garlic, finely chopped
- 1/2 cup pickled sweet or hot cherry peppers, sliced
- 4 soft hoagie rolls, split
- 6 slices American cheese (about 4 1/2 ounces), halved
- Hot sauce and/or ketchup, for topping (optional)
- Carrot and celery sticks, for serving (optional)
Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Toss the chicken, 1 tablespoon olive oil, the paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl; spread in a single layer on the baking sheet. Roast until just cooked through, 15 minutes. Transfer the chicken to a cutting board; discard the foil and reserve the baking sheet.
Heat 1 tablespoon olive oil in a skillet over medium-high heat; add the onion and cook, stirring occasionally, until golden, 6 to 8 minutes. Add the garlic, 1/4 teaspoon salt, and pepper to taste and cook, 1 minute. Remove from the heat and stir in the pickled peppers.
Brush the insides of the rolls with the remaining 1 tablespoon olive oil; arrange cut-side up on the baking sheet and toast in the oven, about 2 minutes. Thinly slice the chicken and divide among the rolls. Top evenly with the onion mixture and the cheese. Return to the oven to melt the cheese, about 2 minutes. Top with hot sauce and/or ketchup and serve with carrot and celery sticks.
Per serving: Calories 625; Fat 30 g (Saturated 9 g); Cholesterol166 mg; Sodium 1,248 mg; Carbohydrate 41 g; Fiber 3 g; Protein 46 g