Chipotle Chicken Philly Roll Recipe

1. Prepare marinade

In a medium bowl, whisk together the chipotle in adobo (finely chopped), smoked paprika, ground cumin, minced garlic, 2 tbs EVOO, lime juice, kosher salt and black pepper until combined.

2. Trim any excess fat from the chicken thighs and slice them into 1/2-inch strips. Add the chicken to the marinade, tossing to coat completely. Cover and refrigerate for at least 20 minutes and up to 2 hours.

3. Heat a large sauté pan or cast-iron skillet over medium-high heat until hot. Add the remaining 1 tbs EVOO and swirl to coat. Add the marinated chicken in a single layer (work in batches if necessary) and cook undisturbed for 2–3 minutes to get a sear. Stir and continue cooking 3–4 minutes until strips are cooked through and slightly charred at the edges (internal temp 165°F / 74°C). Remove from pan and set aside, keeping warm.

4. While chicken marinates, prepare the onions. Heat vegetable oil in a medium skillet over medium heat to 350°F (if using thermometer) or until shimmering but not smoking.

5. In a shallow bowl, combine the flour, cornmeal (if using), salt and black pepper. Toss the thinly sliced onions in the flour mixture until evenly coated, shaking off excess.

6. Add the coated onions to the hot oil in a single layer (work in batches). Fry, stirring occasionally, for 3–5 minutes until golden brown and crisp. Use a slotted spoon to transfer to a paper towel–lined plate to drain. Season lightly with a pinch of salt while hot.

7. Preheat broiler (or set oven to 450°F). Split the hoagie rolls lengthwise, leaving one side attached if preferred. Brush the cut sides lightly with softened butter.

8. Place rolls cut-side up on a baking sheet and toast under the broiler 1–2 minutes until golden. Watch closely to prevent burning.

9. Spread about 1.5 tbs mayonnaise on the bottom of each toasted roll and, if using, 1/2 tbs chipotle mayo on the top for extra heat.

10. Divide the hot chipotle chicken evenly among the 4 rolls, piling the strips onto the bottom halves.

11. Top the chicken with two provolone slices per roll. Return the assembled open sandwiches to the broiler for 30–60 seconds, or place in the oven at 450°F, just until the cheese melts and bubbles (watch carefully).

12. Place a generous handful of fried onions over the melted cheese on each roll. Sprinkle each with about 1/2 tbs chopped cilantro and squeeze a little lime juice over the top if desired.

13. Close the rolls and press gently. Cut in half if desired and serve immediately with lime wedges on the side.