From the kitchen of One Perfect Bite...The season at the lake begins this weekend, and we traditionally gather with other summer residents to celebrate the start of the new season. There's always a lot of food and good-natured merriment as we catch up on the exploits and adventures of the past winter season. The Silver Fox and I don't own property here, but we've stayed in most of the cabins on the lake and, as renters, we're nearly as familiar with these properties as their owners. We are especially fortunate because these folks have adopted us and consider us part of their community. I'm trying to stay out of the kitchen this weekend, so I've done a lot of cooking ahead of time, hoping that will allow me mingle, rather than mash and mix. I like the dishes I contribute to have my signature on them. To that end, they must be delicious, but not fussy or complicated. This year I settled on two sandwiches. One chicken, the other beef. The chicken sandwich is patterned after a Philadelphia cheesesteak, and once its components are sliced and diced, it comes together quickly and makes great party food. I use the oven to cook all the ingredients and then simply spoon the filling into lightly toasted rolls and serve the sandwiches warm. The filling is held together with cheese, and while I use provolone, any mildly flavored cheese can be used. I do hope you'll give these hoagies a try. If you are busy, all of the vegetables can be purchased sliced and ready to go, and a shredded rotisserie chicken can easily take the place of the cutlets used in the original recipe. Even starting from scratch, the sandwiches come together in about 30 minutes, so they'd be perfect for a week night supper as well. Here is how the hoagies are made.
Chicken Cheesesteak Hoagies...from the kitchen of One Perfect Bite inspired by Martha Stewart
1 pound chicken cutlets
2 tablespoons vegetable oil
Coarse salt and ground pepper
2 mixed bell peppers, thinly sliced
1 large red onion, halved and thinly sliced
4 garlic cloves, thinly sliced
6 ounces sliced Provolone cheese
1/2 cup shaved Parmesan cheese
4 soft hoagie rolls, split lengthwise, doughy centers removed, lightly toasted
1/4 cup light mayonnaise
1) Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet lined with aluminum foil, toss chicken with 1 tablespoon oil; season with salt and pepper. Broil, without turning, until chicken is opaque throughout, 5 to 7 minutes. Transfer chicken to a cutting board (reserve baking sheet); let cool, and thinly slice. Set chicken aside.
2) On baking sheet, toss together peppers, onion, garlic, and remaining tablespoon oil. Broil, tossing occasionally, until crisp-tender and slightly charred, 8 to 10 minutes; season with salt and pepper. Add chicken to broiled vegetables; toss, and spread in a single layer.
3) Top chicken and vegetables with both cheeses and broil until cheese is bubbling, 30 seconds to 1 minute. Spread rolls with mayonnaise and fill with chicken and vegetables. Serve immediately. Yield: 4 sandwiches.
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