Ciabatta Chicken Philly Sandwiches
Considering I lived in Pennsylvania for five years, I’ve only visited Philadelphia once. And I didn’t even try an authentic Philly sandwich while I was there. While I haven’t had the original version, I love a good chicken Philly sandwich. Philly sandwiches find their way onto our weekly meal plan quite a lot. You can make them in under 20 minutes, and they’re a great, easy weeknight dinner. I like to keep prepped peppers and onions on hand in the freezer, so they’re even easier to make.
I love a good soft white roll, but I decided to use ciabatta rolls for a bit of extra crunch. If you can’t find ciabatta rolls, you can use a sliced ciabatta loaf. Toast the rolls for a few minutes before you assemble the chicken Philly sandwiches. You can either use a griddle (we love our Griddler) or toast them in the same pan where you cook the chicken and veggies.
You can also use thinly sliced chicken breasts or Chicken-Umms. I prefer the Chicken-Umms because they cook up quickly and give you layers of meat. I’ve made these with regular chicken breasts, and I would recommend slicing the chicken as thinly as you possibly can. If you want a classic Philly recipe, you can swap the chicken out for roast beef.
If you’re craving a more authentic cheese on your chicken Philly sandwiches, you can whip up a batch of cheese sauce (or spray some from a can). I like to use thick slices of fresh mozzarella in this recipe. The flavor pairs well with the ciabatta, and the cheese helps hold the sandwich together. I layer the cheese in between the chicken and the rolls to melt it a little bit before serving.
Ciabatta Chicken Philly Sandwiches
- Total Time: 20 minutes
- Yield: 4 1x
Ingredients
- 1 large green bell pepper
- 1 Vidalia onion
- 4 ciabatta rolls, sliced horizontally
- 4 large slices of mozzarella or provolone
- 1 7-ounce package of Chicken Steak-Umms
- Olive oil
- 2 tablespoons of all-purpose seasoning
- 4 tablespoons of butter (half of one stick)
Instructions
- Preheat a skillet over medium-high heat. Drizzle olive oil in the pan.
- Thinly slice the green bell pepper and onion. Add to skillet and cook for 5-7 minutes until softened.
- Add the Chicken-Umms and break apart while cooking. Sprinkle seasoning over meat and veggies. Cook for 5 more minutes or until chicken is done.
- Spread about a tablespoon of butter on each side of the ciabatta rolls and place face down on a preheated griddle. Toast for a few minutes.
- Spoon chicken and veggies onto the bottom of each roll. Top with a slice of mozzarella or provolone. Serve immediately.
Notes
- You can substitute thinly sliced chicken if you can’t find Chicken-Umms.
- Feel free to use the same skillet to toast the ciabatta rolls.
- Prep Time: 5
- Cook Time: 15
Enjoy!
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