Chicken Philly Open Faced Sub

Click the photo to jump straight to the recipe.  As I have mentioned before, my husband and I have very different tastes.  He likes a steak um sub with just meat, bacon, and cheese.  While I am sure it tastes good, it doesn’t appeal to me.  I actually like the variety, color, and satisfaction I get from having veggies with most of my meals.  It’s crazy how my tastes have changed over the last 5 years!  I was SUPER excited when I found chicken steam um sandwich thins at the store!  So far, I have only seen them at one store.  They are not cheap, but it is worth it to me for this beautiful sandwich!

Here are the ingredients I used for my sub this time:

I usually tend to just dump whatever veggies look good, but I measured this time so I could share it with you.  I’m pretty sure measuring it made me actually use more because I don’t remember my sandwich ever being this big before!!   😀

I used 3 of the chicken sandwich steaks along with 1 cup of mushrooms and 1 1/2 cups of bell peppers.

I had the peppers and mushrooms in the freezer already. I bought them pre-cut and recipe ready.  I break up the chicken just to make them easier to cook and mix in with the veggies.  This meal is so simple!  I just added everything to a skillet over medium high heat and cooked and stirred until the chicken was cooked and the veggies were done to my liking.  Then I added 1 serving of 2% cheese (28g) and cooked just until the cheese melted.

I lighted toasted my bun in the toaster oven and used 1 Tbsp of fat free mayo.  Then I just dumped the skillet out over my bun.  Eat with a fork!!

UPDATE:  To make this even easier, create meal kits!  Since the 3 main ingredients are all frozen, I figured I could combine them into servings and store them in the freezer that way.  Usually I make this at the same time I am making a steak sub for my husband, so it seems to be a lot to juggle and have everything ready at the same time.  I don’t know why I didn’t think of this before!

I measured out the veggies and broke up the chicken into small pieces.  I put each meal into a labeled bag.  Multiple meals can then go into a larger freezer bag for storage.  Don’t forget to label your bags!!

Now when I am ready to make this, I can just dump the entire bag into my skillet!!

Chicken Philly Open Faced Sub

Not Really Hungry

Finally - a calorie friendly Philly!

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Prep Time 10 mins

Cook Time 5 mins

Total Time 15 mins

Course Main Dish

Servings 1 serving

Calories 412 kcal

Ingredients

  

• 3 Chicken Sandwich Steaks
• 1 cup mushrooms
• 1 1/2 cups bell peppers
• 1/4 cup 2% Shredded Cheese
• 1 Bob Evans Brat Bun
• 1 Tbsp Fat Free Mayo

Instructions

 

• Measure vegetables and break sandwich steaks into pieces, if desired.
• Add sandwich steaks and veggies to skillet over medium-high heat.
• Saute and stir until chicken is fully cooked, about 3-4 minutes.
• Drain excess water from skillet.
• Add shredded cheese and cook until melted.
• Toast bun, if desired.
• Spread mayo onto bun.
• Dump chicken and veggies onto bun.
• Eat with a fork!

Notes

9 Points+
Points+ value was calculated without veggies, since these veggies are 0 points+. Full nutrition stats include vegetables.