Heat 2 Tablespoons of butter and 2 Tablespoons oil in a pan (medium high heat). While waiting for the butter to melt, season chicken with lemon pepper and salt. Make sure all diced chicken pieces get seasoning on them.
Once the butter has melted in pan, add chicken and onions. As the chicken cooks, be sure to move it around and maybe break it up a bit if you diced your chicken pieces large.
Cook for about 8 minutes on medium heat. I like to take a piece out and test for seasoning right before putting the cheese on. You may want to add little more salt or pepper at this point.
Lower heat and place slices of cheese on top of the chicken to melt. You may need to put a cover on your pan to help the cheese along with melting.
Slather rolls with remaining butter and toast slightly under the broiler – make sure to keep a close eye on it as broilers can burn a piece of bread quickly! I usually just toast mine on the stovetop using a cast iron skillet.
Once rolls are toasted, put lots of mayo on both sides of roll. Don’t skimp on the mayo – it really adds to the flavor of this dish. Scoop up chicken and onion mixture onto bun.
Serve with homemade fries or chips and enjoy.
Suggested toppings:
– Lettuce and tomato
– Other cheese choices: monterey jack or mozzarella
– Other ingredients: Bacon, mushrooms, green, red and yellow peppers are all excellent additions to this sandwich
Cook’s Note: This makes two (fairly big) subs. Use smaller rolls, like bolillo rolls and you’ll probably get about 3-4 sandwiches out of this recipe.
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