Steak Chicken Sandwich Breast Sandwich Recipe

Prepare and pound chicken

Trim any fat from the chicken breasts and slice each breast horizontally to make two thinner cutlets (or butterfly and then pound to 1/2-inch thickness). Pat dry with paper towels.

Marinate

In a shallow dish combine 2 tbs olive oil, 1 tbs soy sauce, 1 tsp Worcestershire sauce, 2 tsp minced garlic, 1 tsp smoked paprika, 1 tsp onion powder, 1 tsp black pepper and 3 tsp salt. Add chicken cutlets and turn to coat. Let sit at room temperature for 10–15 minutes or refrigerate for up to 2 hours.

Cook chicken

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add 1 tbs butter and swirl to melt. Add the marinated chicken cutlets (working in batches if needed). Cook undisturbed 3–4 minutes per side until deeply browned and an instant-read thermometer reads 165°F (74°C). Transfer to a plate and tent loosely with foil.

Finish with steak sauce (optional)

If using, brush 1–2 tsp beef-style steak sauce on each cooked cutlet while hot to add steak-like flavor. Keep warm.

While the chicken cooks, heat 1 tbs olive oil and 1 tsp butter in a separate skillet over medium heat. Add the thinly sliced onion and red bell pepper and cook, stirring occasionally, until soft and golden brown, about 10–12 minutes. Sprinkle 1/2 tsp brown sugar (optional), 1/4 tsp salt and 1/4 tsp black pepper in the last 2 minutes and continue to cook until caramelized. Remove from heat and keep warm.

Mix the sandwich sauce in a small bowl: whisk 1/4 cup mayonnaise, 1 tsp Dijon mustard, 1/2 tsp lemon juice, 1/4 tsp hot sauce (if using), 1/8 tsp salt and 1/8 tsp black pepper until smooth. Taste and adjust seasoning.

When chicken is nearly done, place one slice of provolone or Swiss cheese on each cutlet and cover the pan for 30–60 seconds to melt, or place under a broiler briefly. Remove.

Split the rolls and butter the cut sides with the 2 tsp softened butter. Toast cut-side down in a skillet or under a broiler until golden, about 1–2 minutes.

Spread about 1–2 tbs of the prepared sauce on the bottom half of each roll. Place a cheese-topped chicken cutlet on each roll, divide the caramelized onions and peppers evenly over the chicken, then spoon any pan juices over them for flavor.

Add a final drizzle of extra steak sauce if desired, close the sandwich, and press gently. Garnish with chopped parsley if using. Serve immediately.