Chicken Philly Swiss Sandwich

Sinking your teeth into a Chicken Philly Sandwich with Swiss Cheese is pure satisfaction. The tender strips of chicken mingle with soft onions and green peppers under melty Swiss cheese all pulled together by a pillowy sub roll. This is my go-to when I need a speedy weeknight dinner that feels like a treat and delivers major flavor without fuss.

I started making this as a quick lunch during a hectic work week and my family immediately demanded it in dinner rotation. It feels restaurant-quality but comes together so quickly I barely break a sweat.

Ingredients

• Soft sub rolls: The right roll is key Look for fresh bakery hoagie rolls that feel pillowy but hold up to fillings
• Mayonnaise: Adds creaminess Go for a high-quality mayo for the best flavor It softens each bite and helps the fillings stay put
• Olive oil: Helps everything cook evenly and brings a touch of richness Use a good extra virgin for best taste
• Boneless skinless chicken breasts: Sliced thin so they cook quickly and stay tender Fresh chicken makes all the difference
• Green bell pepper: Classic Philly crunch and sweetness Choose one that feels heavy for its size and the skin is glossy
• Yellow onion: Adds subtle sweetness Look for a firm onion with no visible sprouting
• Garlic powder: Gives a bit of warmth and depth Always use garlic powder over garlic salt so you can control seasoning
• Paprika: Enhances color and delivers a mild earthiness Choose Spanish or Hungarian paprika for best flavor
• Salt and black pepper: Essential for building the taste Pick freshly ground pepper for a more vibrant kick
• Swiss cheese: Melty perfection Sharp nutty and smooth Opt for real Swiss rather than generic sliced cheese for true melt and stretch

Step-by-Step Instructions

Prep the Chicken:

Combine sliced chicken with garlic powder paprika salt and black pepper in a mixing bowl Toss thoroughly to ensure every piece is flavorful and seasoned well

Sauté the Veggies:

Warm a tablespoon of olive oil in a large skillet over medium heat Add sliced onion and green bell pepper Stir every couple of minutes Cook for about six to eight minutes until the veggies are soft sweet and caramelized around the edges Remove them from the pan to a plate so they do not overcook

Cook the Chicken:

Return the skillet to the stove and pour in the remaining olive oil Crank the heat to medium high Add the seasoned chicken in an even layer Let it cook undisturbed for two minutes for a bit of golden sear Then stir and finish cooking another four to five minutes until the chicken is completely cooked and lightly browned Return the sautéed veggies to the pan and toss everything together so flavors meld for another minute or two

Assemble the Sandwiches:

Use a sharp serrated knife to slice each roll lengthwise but leave one edge uncut for structural integrity Open the rolls and slather a generous tablespoon of mayonnaise on each side Nestle a mound of the hot chicken and veggie mixture inside Lay two slices of Swiss cheese over each sandwich

Melt the Cheese:

Arrange the sandwiches open faced on a baking sheet Place under a hot broiler for one to two minutes Keep your eye on them The cheese should melt fully and start bubbling with golden edges Serve immediately

Save

My favorite part is watching the cheese bubble and stretch across the sandwich It takes me back to when my brother and I would try to see who could make the longest cheese pull at the dinner table

Storage Tips

Store leftover cooked filling in an airtight container in the fridge for up to three days Gently reheat the chicken and veggies in a skillet or microwave and assemble fresh sandwiches just before eating Avoid assembling sandwiches ahead as the rolls get soggy quickly

Ingredient Substitutions

Swap Swiss cheese for provolone mozzarella or even sharp cheddar if you prefer a different flavor For a lower carb version serve the filling wrapped in crisp lettuce leaves or in a whole grain tortilla Try red bell peppers if you want extra sweetness

Serving Suggestions

Serve with classic potato chips pickles or a handful of oven fries You can also slice the sandwiches into halves or thirds for a party platter These Chicken Philly Sandwiches pair great with a fresh green salad or a cup of tomato soup for a heartier meal

Cultural Context

This sandwich is inspired by the classic Philly cheesesteak born in Philadelphia’s Italian American communities The version here swaps beef for chicken and makes Swiss cheese the star It is a lighter twist on a takeout favorite and has become a staple in many home kitchens for good reason

Recipe FAQs

→ What type of chicken works best for this sandwich?

Thinly sliced boneless, skinless chicken breasts are ideal for quick cooking and tender bites in each sandwich.

→ How can I achieve perfectly sautéed peppers and onions?

Cook the vegetables over medium heat until they soften and caramelize, usually for about 6–8 minutes, stirring occasionally.

→ Is there a substitute for Swiss cheese?

Provolone or mozzarella can be used for a similar melt and mild flavor if Swiss is unavailable or not preferred.

→ Can I prepare the filling ahead of time?

Yes, cook the chicken and veggies in advance and reheat them before assembling with the rolls and cheese for convenience.

→ Should the sandwich be assembled before broiling?

Assemble the sandwich fully, then broil with cheese on top to achieve a bubbly, melty finish right before serving.