CHEESY CHICKEN SUBS RECIPE: HOW TO MAKE IT
I've been part of the Food Services staff at Appalachian State University for 33 years. One summer we created this flavorful sandwich that combines seasoned grilled chicken, Swiss cheese and sauteed mushrooms and onions. Thousands of students have enjoyed this wonderful sub since then. —Jane Hollar, Vilas, North Carolina
Provided by Taste of Home
Categories Lunch
Total Time 25 minutes
Prep Time 25 minutes
Cook Time 0 minutes
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place chicken in a large bowl; sprinkle with salad dressing mix. In a large skillet, saute mushrooms and onion in oil for 3 minutes. Add chicken; saute for 6 minutes or until chicken is no longer pink., Spoon mixture onto bun bottoms; top with cheese. Broil 4 in. from the heat for 4 minutes or until cheese is melted. Replace tops.
Nutrition Facts : Calories 709 calories, FatContent 29g fat (9g saturated fat), CholesterolContent 72mg cholesterol, SodiumContent 1478mg sodium, CarbohydrateContent 72g carbohydrate (8g sugars, FiberContent 4g fiber), ProteinContent 35g protein.
CHICKEN SUB RECIPE | MYRECIPES
Provided by MyRecipes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Spread dressing on cut sides of bread. Layer chicken and remaining ingredients on bottom half of bread; cover with top. Cut sandwich into 4 pieces.
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- Spread dressing on cut sides of bread. Layer chicken and remaining ingredients on bottom half of bread; cover with top. Cut sandwich into 4 pieces.
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After trying all the major fast-food chains' chicken sandwiches, I decided to come up with my own fried chicken sandwich. I know everyone says theirs is better than the original, but mine really is. —Ralph Jones, San Diego, California
From tasteofhome.com
Total Time 35 minutes
Category Lunch
Cuisine North America, Southern
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From tasteofhome.com
Total Time 35 minutes
Category Lunch
Cuisine North America, Southern
Calories 384 calories per serving
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This chain’s not-spicy original chicken sandwich which debuted in 1964 was the first chicken sandwich introduced to America by a fast food chain, and it put Chick-fil-A on the map. By diversifying the menu with new products such as this kicked-up version of the famous sandwich, the chain grew over the years to become the #1 chicken restaurant in the nation, and this sandwich is now one of the most popular picks on the menu board.
The secrets for a good clone of this bestselling sandwich lie in the brine and the breading. I recently obtained some insider intel confirming the long-standing rumor that pickle juice is the brine. I hadn’t called for it in my prior Chick-fil-A clones because the listed ingredients for the sandwich didn’t include it. I’m not sure why that is, but my latest test versions with the pickle juice were noticeably better, so now it’s in there. You should also know that MSG is an important ingredient in both the brine and breading, so don’t leave that out if you want the best clone.
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