BETTER THAN A CHEESE STEAK?! Chicken Philly Sandwich on the Traeger Flat Rock Griddle!

provolone cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: American cheese

Part-skim mozzarella reduces fat while maintaining meltiness.

hoagie rolls

🥗Healthier: whole grain rolls

💰Cheaper: submarine rolls

Whole grain rolls add fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier but may be more expensive.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: ground chicken

Ground chicken is often cheaper and still flavorful.

Place chicken breast in the freezer for 30-45 minutes to make slicing easier.

Prepare hoagie rolls with a cornmeal crust, opening them about three-quarters of the way.

Prepare the sauce by mixing 4 tablespoons of mayonnaise, 2 teaspoons of horseradish, 1 teaspoon of sriracha, 1 teaspoon of Worcestershire sauce, 1 teaspoon of sugar, and fresh cracked pepper to taste; set aside.

Slice the semi-frozen chicken breast in half and then thinly slice it.

Season the sliced chicken with garlic powder, black pepper, and Cavenders seasoning.

Heat the Traeger Flat Rock griddle and add a little avocado oil.

Start by cooking the bell peppers and onions on the griddle, seasoning with garlic and black pepper.

Toast the hoagie rolls on the griddle with a little butter and oil.

Once the vegetables are cooked, remove them from the griddle and add the sliced chicken.

Cook the chicken until done, then remove from heat to let it rest, keeping it juicy.

Add smoked gouda and pepper jack cheese on top of the chicken to melt.

While the cheese melts, place the sauce on the toasted hoagie rolls.

Assemble the sandwich with the chicken, melted cheese, and cooked vegetables, and let it rest wrapped in deli paper before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens