One of the first things I ever taught myself to cook was a grilled chicken sandwich.
Not eggs. Not pasta. A grilled chicken sandwich.
Growing up, my house always had an abundance of French bread, for some reason. In high school, I decided to make a massive sandwich. I didn’t want to use sandwich meat—and couldn’t, anyway, because we were out—so I grilled up a chicken breast.
That wasn’t all I wanted, either. This sandwich needed more girth, more heftiness. I found an onion in the pantry and a bell pepper in the fridge and set to work.
An addition of mushrooms and I was ready to go. I know what this sounds like–a chicken Philly cheesesteak sandwich. But that isn’t this sandwich.
In the end, I had an incredible sandwich that was undeniably delicious and filling. A ham and cheese sandwich could never.
Sadly, I haven’t made that sandwich since my college years. More than a decade later and I haven’t even thought about it. What was once my greatest creation fell by the wayside and was lost to my memories.
For some reason, I thought about that sandwich this weekend. I set out to make it and make it better this time around since I had gained so much knowledge as a home cook since my high school and college years.
A few key additions to my revitalized grilled chicken sandwich: cheese (provolone–yes, even MORE like a chicken Philly now) and a mayonnaise-mustard-balsamic vinegar spread.
I can’t believe I used to eat this sandwich dry. It definitely needed a sauce-type spread to bind all the ingredients together.
The newly renovated chicken sandwich is IMMACULATE. I kept all the great things about the original and added a few things to make it better. 10/10 highly recommend it.
PS: If you can find French loaf-style rolls at the grocery store, BUY THEM! I found a 4-pack at Kroger and they worked great for this sandwich. Otherwise, buy a French or Italian loaf in the bakery and cut it into 6″ sandwich servings.
Grilled Chicken and Veggie Sandwich
A jazzed up grilled chicken sandwich with sauteed peppers and onion and provolone cheese.
- In a large skillet, heat oil over medium high heat. Add sliced onions and peppers and saute until tender, about 5-8 minutes.
- Stir in mushrooms, salt and pepper and cook for another 4-5 minutes or until the mushrooms are browned. Remove skillet from heat.
- Toast each French/Italian loaf half. Add a few dashes of balsamic vinegar to the inside of the bread and spread each half with mayonnaise and mustard. Add a slice of chicken and topp with a few spoonfuls of veggies. Finish the sandwich off with a slice of smoked provolone.