Foodie Friday: Teriyaki Chicken Philly

Does anybody else get nostalgic about mall food courts? Maybe I just do because I live in a big city now, and we don’t really have malls. Or maybe the news of Sbarro’s bankruptcy is hitting me extra hard…

Just keeding. I was never a big Sbarro fan anyway—I almost always got Great Steak and Potato. I can remember for years going shopping with my mom and splitting the teriyaki chicken philly and fries (but really we’d just pick out the crunchy ones obvi). So. Freaking. Good.

Well, turns out, making a copycat of that sandwich at home is incredibly easy.

greatsteakpotato

Teriyaki Chicken Philly
(serves two)

2 chicken breasts
1/3 cup teriyaki sauce
1/3 onion, sliced
1 clove garlic, minced
2 slices of white cheese (munster, mozz, swiss all do)
2 hoagie buns (not too soft now)
Mayo
Lettuce
Tomato slices (optional)

chicken

1. First things first, you need to cook your chicken breasts. I was running around cleaning, so I just threw mine in a crockpot on low for three hours and added a little water (could add some chicken stock instead if you have it on hand). But you could bake it, pan fry, whatever suits your fancy. Once it’s cooked, shred the chicken and set aside.

2. Turn your oven on low, about 300 degrees.

3. Spray a pan with cooking spray or olive oil, and heat on the stove over medium. When it’s warm, add your onions and garlic and saute.

4. When they begin to brown, add your chicken and teriyaki sauce. Once it’s heated throughout, separate the chicken into two piles the shape of your hoagie rolls.

5. Speaking of hoagie rolls, pop those bad boys in the oven right now so they get little toasty.

6. Back in the pan, top your two piles of chicken with cheese, and cover the pan with a lid. Allow the cheese to melt, about three minutes.

7. Your rolls should be toasted now. Remove them from the oven, spread on mayo, and scoop your chicken piles into the rolls.

8. Top with lettuce and tomato, and voilà!

teriyakichxsandwich

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