Name: Louie's Pizzas Chicken Cheesesteak Grinder Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 each hoagie rolls (6-8 inch); 2 cups thinly sliced cooked chicken (breast or rotisserie), shredded or chopped; 4 slices provolone cheese slices; 2 slices American cheese slices (optional, for extra creaminess); 1 each yellow onion, thinly sliced; 1 each green bell pepper, seeded and thinly sliced; 1 cup mushrooms, sliced (optional); 2 cloves garlic, minced; 2 tbs mayonnaise; 1 tsp Dijon mustard (or yellow mustard); 1 tsp Worcestershire sauce; 1 tsp smoked paprika; 1 tsp dried oregano; 1 tsp salt; 1 tsp black pepper; 1 tsp red pepper flakes (optional); 2 tbs unsalted butter; 1 tsp neutral oil (vegetable or canola); 1 tbs pickled banana peppers or pepperoncini (optional); 1 tbs fresh parsley, chopped (optional)

Method

Prep

If your chicken is not already cooked and shredded, roast or poach 2 chicken breasts: season with a pinch of salt and pepper, bake at 400°F (200°C) for 20–25 minutes until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then shred. Thinly slice the onion, bell pepper, and mushrooms. Mince the garlic.

Split the hoagie rolls lengthwise, leaving a hinge if you like, and toast lightly in a 375°F (190°C) oven for 5–7 minutes or in a skillet with a little butter until just golden. This prevents sogginess.

Mix the sandwich sauce: in a small bowl combine mayonnaise, Dijon mustard, Worcestershire sauce, smoked paprika, dried oregano, and half of the salt and pepper. Stir until smooth and set aside.

Cook Vegetables

Sauté aromatics

Heat a large skillet over medium-high heat. Add oil and 1 tablespoon butter. When butter is melted and hot, add sliced onion and bell pepper. Season with remaining salt and pepper. Sauté, stirring occasionally, until softened and beginning to caramelize, about 6–8 minutes.

Add sliced mushrooms and continue to cook 3–4 minutes until they release moisture and brown. Add minced garlic and cook 30–45 seconds until fragrant. Transfer the cooked vegetables to a bowl and set aside.

Assemble Filling

Reduce heat to medium. Add remaining 1 tablespoon butter to the skillet. Add the shredded cooked chicken and the cooked vegetables back to the skillet. Stir to combine and warm the chicken through, about 2–3 minutes.

Sprinkle smoked paprika and red pepper flakes (if using) over the mixture. Add Worcestershire sauce (if not already in sauce) and fold to incorporate. Taste and adjust seasoning with additional salt and pepper if needed.

Spread half of the prepared sandwich sauce evenly inside each toasted roll.

Melt Cheese & Finish

Divide the chicken-vegetable mixture between the two rolls, piling it evenly inside each roll.

Top each filled roll with 2 provolone slices (and 1 American slice per roll if using). Place the sandwiches under a broiler for 1–2 minutes or cover the skillet with a lid for 1–2 minutes until the cheese has fully melted. Watch closely to avoid burning.

Remove from heat. Add pickled banana peppers or pepperoncini and sprinkle chopped parsley on top, if desired. Close the roll and press lightly. Serve immediately.