A Southern Grace: time to face facts

September 24, 2015

time to face facts


Fall isn't creeping in, it's sprinting!

I almost needed a jacket this morning, and I'm just not mentally prepared for that. Even though I always hate to feel cold, I found myself resisting turning back to get my coat, thinking that if I just ignored the chill, it would go away.

It didn't.

Fall officially started yesterday, so I guess I'll permit myself to post autumn-appropriate recipes now. While this dinner isn't necessarily fall-specific, it's definitely comfort food at its finest! I suppose it was those Philadelphians who first combined thin slices of grilled meat, peppers, and onions with cheese on a roll, and I'm thankful for them because it truly is a delicious combination. For this batch, I opted to use chicken instead of steak and a blend of mozzarella and provolone instead of the more authentic (and arguably less appetizing) orange cheese sauce.

Before the bake.

Although you don't have to do it, I like to wrap my composed rolls in foil and bake them for a few minutes in a hot oven, just so everything can get warm and ooze together. I also like to add a generous squirt of balsamic reduction to my roll before I close it up, but that's just me. My sweetie likes a hefty dose of sriracha on his, but that's just him. What do you like?

Charlotte Cheesechickens (a lighter alternative to Philly Cheesesteaks)
(printable recipe)
Makes 4 sandwiches
  • 1-2 tablespoons vegetable oil
  • 1 bell pepper, thinly sliced
  • 1 onion, thinly sliced
  • 2 chicken breasts, sliced as thinly as possibly
  • Salt and freshly ground pepper
  • 1 cup shredded or 4 slices mozzarella or provolone cheese
  • 4 club rolls, or similar
Preheat your oven to 350 degrees F.
Heat a skillet over medium heat and add oil. Add peppers and onions, plus some salt and pepper, stirring to coat and cooking until soft but not caramelized, about 6-8 minutes.
Transfer the veggies to a bowl.
Add more oil to the pan and add in the sliced chicken and some more salt and pepper. Stir around until mixed, then after a few minutes, turn up the heat to get some nice browned bits on the pieces. Once cooked, transfer the chicken to the bowl with the peppers and onions and toss.
To assemble, lay out 4 squares of aluminum foil and place a sliced roll on each. Stuff each roll with chicken and veggies, then top generously with cheese.
Roll each sandwich up tightly, then, place on a baking sheet and bake for 10-15 minutes. Remove and eat!


Angie Schneider said...

well, I needed my down jacket this morning when I was visiting farmer market. It was rather cold. That looks just as good as pizza!

Kate said...

Sandwiches are my favorite dinners! I love the lightened up version of this one. Yum!

Kate @ Framed Cooks said...

Well, we're still in the 80's up here in the Northeast...but I am going to make these anyway because they look delish all year round! :)

Velva said...

I am so ready for cooler air!! Fall is my favorite time of year. This a great fall comfort food that is easy and delicious. Thanks for sharing it with us.


Beth said...

I definitely prefer your blend of cheese. What a great sandwich!

Big Rigs 'n Lil' Cookies said...

We had cooled off, but then it warmed up again! Oh well.. the longer I get to put off turning on the heat, better! Love your twist on Cheesechickens!

Lorraine @ Not Quite Nigella said...

Hehe well we regressed back to Winter this week as it got super chilly! Out came the heavy coat and the big scarf. I guess this puts up almost parallel! :D

lisa is cooking said...

This version sounds so much better than the original! I'm in no hurry for a change of season, but I do want to eat this right now.

Sue/the view from great island said...

My mouth is watering!!

Pam said...

It's pouring rain today and I have a pot of soup simmering on the stove because of it. These Charlotte Cheesechickens look drool worthy!

Marjie said...

Great variation on a Philly tradition!

Marcelle @ A Little Fish in the Kitchen said...

I'll have to agree with your sweetie on that hefty dose of sriracha! I think it would go perfectly with this recipe! Yum!

All That I'm Eating said...

I love this time of year and this is an amazing idea for a weekend lunch! Looks divine.

I Wilkerson said...

Looks like a great (fall) sandwich! After I posted that we hit 48 overnight, we did get to 80 today. So there is always hope :)