Chopped Chicken Sandwich Recipe

Season and Cook Chicken

Pat chicken thighs dry. Evenly rub blackening seasoning over both sides of the thighs. Heat 1 tablespoon olive oil in a heavy skillet (cast iron preferred) over medium-high heat until shimmering. Add chicken thighs and sear 3–4 minutes per side until a dark crust forms and internal temperature reaches 165°F (74°C). Remove to a cutting board and let rest 5 minutes.

Chop Chicken

Using two forks or a knife, roughly chop the rested chicken into bite-sized pieces (about 1/2" chunks). Keep warm.

Melt Cheese on Chicken (optional in skillet)

Return chopped chicken to the hot skillet briefly, scatter shredded cheddar over top, cover the pan for 30–60 seconds until cheese melts. Transfer to a bowl and set aside.

If you prefer assembling in the oven: split hoagie rolls, toast under broiler with butter, then pile with chopped chicken and top with shredded cheddar, broil 30–60 seconds until cheese melts.

Sauté Vegetables

In a separate large skillet, heat 1 tablespoon olive oil over medium heat. Add sliced onions and peppers and sauté 3–4 minutes until they begin to soften. Add sliced mushrooms and continue to cook 4–5 minutes until mushrooms release moisture and start to brown.

Add minced garlic, salt and black pepper and sauté 30–60 seconds until fragrant. Taste and adjust seasoning as needed. Remove vegetables from heat and keep warm.

When assembling, fold the sauteed vegetables into the chopped chicken or pile them on top of the chicken in the roll according to preference.

Make Sandwich Sauce

Whisk mayonnaise, Dijon mustard, hot sauce (if using) and lemon juice together in a small bowl until smooth. Taste and adjust balance (add more hot sauce or lemon to preference).

Spread sauce evenly on both cut sides of the toasted hoagie roll before filling.

Toast Rolls

Spread butter on the cut sides of the hoagie rolls. Toast in a skillet over medium heat or under a broiler until lightly golden and crisp, about 1–2 minutes per side in a skillet or 1–2 minutes under broiler—watch closely to prevent burning.

Assemble Sandwich

Spread prepared sauce (if using) on both sides of the toasted roll. Pile chopped blackened chicken onto the bottom half, spoon the sautéed peppers, onions and mushrooms on top of the chicken, then sprinkle any remaining shredded cheddar. Close sandwich, press briefly, and slice in half.

Garnish with chopped parsley if desired and serve immediately with your choice of side.