An Australian twist on an American classic, this Philly Chicken Steak Sandwich is a wonderful recipe when you have a few people over for lunch or dinner.
Sandwich
Ingredients
600g Lilydale chicken breast fillets, thinly sliced
2 tbsp olive oil
1 brown onion, halved, sliced
1 yellow capsicum, thinly sliced
1 red capsicum, thinly sliced
150g button mushrooms, sliced
8 Provolone cheese slices, halved
2 cups baby rocket
1 French baguette, cut into 4, split lengthways
Soft butter, to serve, if desired
Method
Preheat the oven to 160°C (140° fan-forced)
Heat 1 tbsp oil in a large non-stick frying pan over medium-low heat. Cook the onions for 8 to 10 minutes or until golden. Add the capsicums and cook for a further 10 minutes or until soft, adding mushrooms after 5 minutes. Season and keep warm
Place the baguette on a baking tray and warm for 5 minutes
Thinly slice the chicken breast fillets against the grain and combine with the remaining oil in a bowl. Season
Heat a large char-grill pan over medium-high heat and cook the chicken, in batches, turning regularly, for 1 to 2 minutes or until cooked through. Add the chicken to the capsicum and stir together. Place the cheese slices over the chicken and when it starts to melt, stir the cheese gently into the chicken and capsicum mixture
Spread the baguette with butter and mayonnaise, and top with the chicken mixture, and baby rocket, to serve. Cut in half, if desired
Chipotle Mayonnaise
Ingredients
1/2 cup whole egg mayonnaise
1 chipotle chilli in adobo sauce
1/2 tbsp adobo sauce
1 tbsp lime juice
Method
To make mayonnaise, place all ingredients in a small food processor and blend until smooth. Season
