Deluxe Grilled Chicken Sandwiches

A weeknight chicken sandwich that lives somewhere between a fajita and a Philly cheesesteak. Sliced chicken breast strips get a dusting of taco seasoning, garlic powder, salt, and pepper, then hit a hot pan with thinly sliced bell peppers and onion until the chicken is cooked through and the vegetables slump into sweet, soft strips.

The move that lifts this above a basic sandwich is the buttered-and-basil-dusted sub bun, toasted in a toaster oven until the butter melts and the bread crisps. Buttering the outside of the bun (not the inside) is what gives that bistro-style golden crust without making the bread greasy.

Filling goes in, sliced Monterey Jack or mozzarella over the top, back into the toaster oven until the cheese bubbles and just starts to brown. Cucumber spears on the side keep things cool.

Pro Tips

• Slice the chicken across the grain on a bias for the most tender bite.
• Get the pan good and hot before the chicken goes in or the strips will steam and lose their golden color.
• Add the peppers and onion after the chicken has picked up some color so they stay slightly crisp instead of going limp.
• Open the toaster oven door slightly at the end if the cheese is melting but not browning; a few extra seconds with airflow gets that toasty top.

Variations

• Swap taco seasoning for fajita seasoning and add a squeeze of lime juice at the end.
• Use pepper jack cheese for a spicier finish.
• Skip the bun and pile the filling into warm tortillas for an open-faced fajita version.