These sandwiches were amazing. The chicken was juicy, tender and so yummy. The sautéed red bell pepper and onion worked deliciously well with the sweet-sour succulent chicken. Need to make these sandwiches again, maybe tomorrow :D
YIELD
6 servingsPREP
8 minCOOK
12 minREADY
25 minIngredients
Directions
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle ¼ teaspoon salt over chicken.
Add chicken to pan; cook 1 minute on each side or until lightly browned. Add ¼ cup vinegar; cook 2 minutes or until chicken is done and vinegar is syrupy. Remove chicken mixture from the pan; cover and keep warm. Wipe pan clean with a paper towel.
Return pan to medium-high heat; add remaining 2 teaspoons oil. Add bell pepper and onion; sauté 7 minutes or until tender.
Stir in remaining ¼ teaspoon salt and remaining ¼ cup vinegar; cook 1 minute or until vinegar is syrupy.
Arrange chicken mixture evenly over bottom halves of bread; top with bell pepper mixture. Arrange cheese over pepper mixture, and sprinkle with black pepper.
Top with top halves of bread. Place a cast-iron or heavy skillet on top of sandwiches; let stand 5 minutes. Cut each sandwich into 6 wedges.
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