Easy Chicken & Cheese Sub

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The secret to what makes this Chicken & Cheese Sub so special is the steamed, soft bun and the gooey, melted cheese. This is my husband's favorite hot sandwich. It's extremely simple, making it perfect for when you don't have a lot of time to cook or don't feel like laborious work. This Sub is delicious simplicity. 

We love this Sub with Tater Tots! Hey, tots aren't just for kids. Well.......if you know us at all, we're still kids at heart. So maybe Tots are just for kids :)

This recipe is dedicated to my husband.
📸 The Recipe Sherpa
Prep Time:        5 minutes
Cook Time:      10 minutes

Yields 2 Sub Sandwiches

Ingredients
  • Boneless Skinless Chicken Thighs - 1 lbs, cubed (I do not recommend Breast meat)
  • Cuban Rolls - 2 from your grocery store bakery. Substitute with Hoagies (No Bread isle version. See 411)
  • White American Cheese or Provolone - 4 slices. 
  • Button Mushrooms - 8 oz, sliced
  • Seasoning 
    • 1/8 tsp garlic powder
    • 1/8 tsp onion powder
    • 1/8 tsp black pepper
    • 1/2 tsp Lawreys Seasoned Salt https://amzn.to/39Qond0
  • Vegetable oil - 2 tbs
Method
  • First prep the bread. Slice lengthwise through the side, not the top. Do not slice all the way through. It should remain attached on one end. Add 2 slices of cheese to each roll. Set aside. See Tips & 411. 
                
  • Heat a large skillet to medium high heat. Add oil and add the chicken to the HOT pan. Scatter the chicken to help it brown. Add the seasoning and sauté. Remove and set it aside.
  • Deglaze the pan with the mushrooms. The mushrooms will release water. Keep sautéing until most of the moisture is gone. Add the chicken back in and sauté until the  most of the moisture has evaporated (not dried out). 

  • Stuff the bread full and wrap with foil. Let it sit in the foil for a 3-5 minutes. Then cut the sandwich in half (foil on). And VOILA! Soft, moist, cheesy, chicken sandwich time! Keep track of which side is up :) !! 
Tips and 411
  • Layering the cheese on the bottom of the sandwich helps prevent the bread from getting soggy. I don't recommend adding more cheese to the top of the filling. It will stick to the foil. And it doesn't not hold in the filling like you think it would because this is not an open faced melting method.
  • If you choose to add other vegetables or substitute the mushrooms, for bell peppers and / or onions, sauté them separately from the chicken. This is to prevent "stewing" due to all the added moisture. Stewing will bland up the seasoning.....and sog up the bread.
  • For a video demonstration of the sautéing process, watch here →   https://youtu.be/p2ZXby4HQNo
  • Bread: We prefer cuban rolls. They are lighter, not as dense, and hold up to the moisture better. But hoagies work just fine. 
    • *Get rolls from the deli or bakery* Prepackaged, chain brands from the bread isle can not hold up to the moisture. You will end up with super soggy, fall apart messy bread. 
  • NO BREAST MEAT for this recipe. Because this cooks fast, breast meat will not stay tender and juicy. The texture is undesirable and the flavor is BLAH BLAH BLAH

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