Chicken Philly Cheese Sandwich Recipe

Prepare and pound

Trim any excess fat from the chicken breasts. If breasts are thick, butterfly each or place between plastic wrap and gently pound to an even thickness about 1/2 inch so they cook evenly (you should have pieces that will fit the rolls).

In a bowl, combine 1 tablespoon olive oil, garlic powder, smoked paprika, 3/4 tsp kosher salt, and 1/2 tsp black pepper. Add chicken and coat thoroughly. Let marinate 10–15 minutes at room temperature (or up to 1 hour refrigerated).

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add the chicken and cook 4–5 minutes per side until internal temperature reaches 165°F (74°C) and edges are golden. Transfer chicken to a cutting board and let rest 5 minutes, then slice thinly across the grain to fit rolls.

While the chicken rests, thinly slice the bell pepper and red onion into 1/4-inch strips.

In the same skillet over medium heat, add the sliced peppers and onions with a pinch of salt and 1/2 tablespoon of olive oil (add more if pan is dry). Sauté, stirring occasionally, until softened and slightly caramelized, about 6–8 minutes. Remove from heat.

Combine mayonnaise with a pinch of salt and black pepper to taste. This will be spread on the rolls.

Shred or thinly slice lettuce and set aside refrigerated until assembly.

In a small bowl, whisk together 2 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1/2 tsp dried oregano, 1/4 tsp salt, and 1/4 tsp black pepper until emulsified. Taste and adjust seasoning. This will be drizzled over the assembled sandwich.

Preheat broiler to high (or oven to 425°F/220°C). Spread softened butter evenly on the cut sides of the hoagie rolls.

Place rolls cut-side up on a baking sheet and toast under the broiler 1–2 minutes until golden and crisp—watch closely to avoid burning.

Spread about 1 1/2 tablespoons mayonnaise on the bottom half of each roll. Divide the sliced chicken evenly between the two rolls, arranging in a single layer.

Top the hot chicken with the sautéed peppers and onions, dividing evenly. Place 2 provolone slices over the toppings on each sandwich. If you want the cheese melted, return the assembled open sandwiches to the oven/broiler for 30–45 seconds until cheese softens and begins to bubble.

Remove from oven. Add shredded lettuce on top of the cheese. Drizzle the prepared oil & vinegar mixture evenly over the lettuce and toppings (about 1/2 tablespoon per sandwich). Sprinkle optional red pepper flakes if desired.

Close the sandwiches, press gently, slice in half if desired, and serve immediately.