This is my post for the end of the world.
Because if we’re all going out then I’d be completely okay with this sandwich as my last meal.
It’s Friday, marking the end of the Mayan calendar, yet another indicator of the end of the world. And I actually had plans for this whole post full of goodies, a list of allllll the things we should be eating on this supposed last day of regular earth, but two things happened: 1) I’m really busy. I am present wrapping and house scrubbing like a crazy lady because Friday is also the day we have Chad’s family over for Christmas gift exchanging, and 2) If you have these sandwiches on your last day you’ll be good to go.
So there was really no need for a list.
What I should be listing are the 40 billion things that I am supposed to be doing right now. Does this happen to you at Christmas time? The list that just keeps on going? I wrote down the five last (or so I thought) things that we needed to get on an index card. We went out, got them, headed home, I detoured us 3 more times with more stuff I forgot, and now that we are here I think we’ve only crossed 2 things off, but we put like 5 more things on. Christmas math.
I need a drink.
Or more cheese sauce.
Both maybe? Let’s live a little, since it’s the end of the world and all.
Also… at the end of the world you should have really. good. bread. So I put these sandwiches on the most amazing sandwich rolls. I’m not exaggerating even a little. I’ve made them about 753 times now, the recipe is crazy simple, and it has never failed me. They make fan-freaking-tastic burger buns, dress up leftover roasted chicken like nobody’s business, and were the perfect buttery soft squishy bread compliment to this cheese sauce. I mean, look at these rolls:
You can do it! I promise it’s not complicated! Plus it’s the end of the world, so you owe it to yourself. The sandwich roll/burger bun recipe from The Kitchn can be found HERE.
- 2 tablespoons olive oil, plus more for brushing the bread
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- ½ teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- ½ teaspoon onion powder
- 1 teaspoon dried oregano
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 cloves garlic, very finely minced
- ½ cup water
- 8 ounces mushrooms, thinly sliced
- 1 tablespoon butter
- 1 tablespoon flour
- ½ cup milk
- 6-8 ounces grated sharp white cheddar cheese
- 4 soft sandwich or hoagie rolls
- Heat the olive oil in a large skillet. Add the chicken, salt, pepper, onion powder, and oregano. Cook over medium heat until the chicken is cooked through but hasn’t turned golden brown just yet.
- Using a wooden spoon or a spatula, move the chicken over to one side of the pan. Turn the heat up to medium high.
- Add the onions and peppers to the empty side of the skillet. Cook until they start to take on color and soften up, 3 or 4 minutes.
- Add the garlic to the onions and peppers. If the skillet seems dry or you feel like the vegetables might burn, splash in a little water and stir. Cook for 1-2 more minutes.
- Stir everything together (chicken, onions, peppers, garlic) and toss in the mushrooms and the remaining water. Cook until the onions are a caramel color and the chicken pieces are golden brown.
- Remove from the heat and set aside.
- Slice the sandwich rolls and arrange them on a baking sheet. Brush the insides of each roll with a little olive oil. Pre-heat the oven to broil.
- In a medium saucepan melt the butter. Whisk in the flour and cook over medium high heat, stirring constantly for about 2 minutes.
- Stir in the milk and bring it to a low boil (careful not to burn the milk!!).
- Stir in the cheese until it’s melted and saucy. Remove the cheese sauce from heat.
- Divide the chicken mixture between the 4 prepared sandwich rolls. Spoon the cheese over the chicken.
- Broil the sandwiches open-faced (top bun inside facing up, too) for a minute or two (careful not to brown the cheese), put the tops on, and eat.