Nashville Hot Chicken Cheesesteaks using an Outdoor Griddle

So good that you'll never miss the real things!

Course Main

Cuisine American

Keyword cheesesteak, chicken

Prep Time 15

Cook Time 15

Servings

Calories 527kcal

In a small bowl combine the mayonnaise, lemon juice, and 1 tablespoon of the hot chicken seasoning.
Cover and refrigerate until ready to use.

Place the chicken pieces into a large bowl.
Drizzle with the oil and sprinkle with the remaining hot chicken seasoning. Mix until all of the chicken is coated evenly.
Cover and set aside until ready to serve. Toss chicken with oil and remaining 2 tablespoons
Preheat your outdoor griddle on high.
Add a splash or two of oil. Add the peppers and onions and cook, stirring often, until they are just starting to soften. Do not over cook them. You want a little bit of a crunch.
Move the pepper and onion mix to a cooler part of the grill to keep warm.
Add another splash or two of oil to the griddle and add the chicken.
Cook the chicken, stirring often, 5-7 minutes or until done.
Add the pepper and onion mixture and stir.
Spread the filling out evenly onto the griddle and top with the cheese slices.
As soon as the cheese starts to melt, assemble the sandwiches (below).

Slather the cut sides of the rolls with the sauce.
Use a long spatula to scoop up the chicken mixture and divide between the rolls.
Add a few pickle slices to each sandwich and serve.

For even spicier sandwiches, substitute pickled (or fresh) jalapeno slices for the pickles!