Kimchi Chicken Cheesesteaks
with Pepper Jack & Spicy Mayo
- Milk
- Eggs
- Soy
- Wheat
In this unique twist on the classic American sandwich, tender chopped chicken and spicy pepper jack cheese are loaded into a toasted demi-baguette, elevated by a quick, zesty homemade kimchi mayo.
Ingredients
10 ounce
Chopped Chicken Breast
½ cup
Pepper Jack Cheese
(Contains: Milk)
4 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Kimchi
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Open package of chicken* and drain off any excess liquid.
Heat a drizzle of oil in a large pan over medium-high heat.
Add chicken and season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
Sprinkle pepper jack over chicken, cover with a lid, and turn off heat; set aside to melt. Meanwhile, finely chop kimchi; add to a small bowl along with mayonnaise and stir to combine.
Halve and toast baguettes and divide between plates. Spread as much kimchi mayo as you like on cut sides of baguettes and fill with cheesy chicken. Serve.
