John Myers
Ingredients for 2 servings:
- 350 g chicken breast fillet(s), shredded
- 1 m.-sized onion(s)
- 1 m.-large pepper, green, other colors also work
- 2 baguettes for baking
- 2 slices of cheddar cheese
- 2 slices of Emmental cheese
- some remoulade or cream cheese
- Salt
- pepper
- some oil
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes
Chicken and cheese sandwich, easy, quick, delicious
I discovered and fell in love with the Chicken Philly Cheese Sandwich during my stay in San Francisco. Peel the onion and slice it into half rings. Wash the bell pepper and slice it into thin strips. Fry the onion rings and bell pepper in a pan with oil until translucent and season with salt and pepper. Transfer the mixture to a container and set aside. In the meantime, preheat the oven and bake the baguettes according to the instructions. Fry the chicken strips in the now empty pan. When the meat is cooked through, push it together in the pan and cover with the sliced cheese. Cover the pan with a lid. In the meantime, halve the finished baguettes and slice them lengthwise. Then spread the remoulade sauce on one side. For a more calorie-conscious version, I recommend low-fat cream cheese. Then top with the sautéed onion and bell pepper. Finally, top the baguette with the meat and melted cheese.
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