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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That really looks delicious! As ridiculous as this is going to sound, I’m not a good sandwich maker. I guess I’m too indecisive and can never decide what to make. But this does look like something I could pull off!
And just letting you know, I’m Miss Ariel on weddingbee!
Welcome! I’m Future Army Wife on the Bee. And I’m glad my recipe can help. I’m always putting crazy things on bread to make sandwiches.