Don’t Hold the Chicken Bomb Sub

Well… it’s a mess, you know? A beautiful, overcomplicated mess. You’ve got chicken in there - not too sweet from that damn honey mustard, tangling with spicy barbecue sauce like a couple of drunks fighting over the last cigarette. The peppers are trying to be fresh, the mushrooms aren’t soggy from too much ambition, the onions sweetening the pot and the cheese… the cheese just sits there, holding the whole disaster together like it knows better than you do. It’s not bad, though. It’s got that kind of reckless charm. ‘To hell with it, let’s eat.’ You respect that sort of thing, even when it doesn’t make sense. Especially when it doesn’t.

Ingredients

for 4 sandwiches

4 Camila’s Braised Chicken Breasts
4 sub rolls
1 Cup Honey Mustard BBQ Mayo
1/4 cup olive oil
2 Green Peppers
8 oz Cremini Mushrooms
2 Onions
8 cloves Garlic
2 tsp umami salt
1 lb hoffmann sharp cheddar cheese
1/2 lb pepper jack cheese

Directions

Slice mushrooms, peppers, onions, and garlic. In a saute pan over medium high heat olive oil until just smoking, add the sliced mushrooms to the pan, season with salt and pepper and toss in the oil to coat the mushrooms. Cook mushrooms, tossing occasionally, for 5-6 minutes or until they turn golden brown. Add the peppers, onions, and garlic to the pan, season with umami salt, and toss together with the cooked mushrooms. Cook for 2-3 minutes, then reduce the frying pan to medium heat and cover with the lid cracked for steam to escape and cook for 8-10 minutes, stirring occasionally. Remove the cover and cook an extra 2 minutes to reduce the liquid the peppers and onions have given up.
Place your boiler on high. Slice open but not completely through the sub roll. Coat both sides of the roll with your Chick-a-fillet sauce. Chop your chicken breast into 1/2 inch strips and place on top of the sauce on the roll. Take one cup of sauted peppers, onions, and mushrooms and place on top of the chicken. Place your cheese slices on top of the vegetables on your open sub roll and place the sandwich, still open, on an oven safe sheet. Broil the sandwich on the top rack of the oven for 4-5 minutes or until cheese has melted and is beginning to brown. Remove the sandwich from the broiler and close the roll.
Slice and serve.