My Cheesy Pub-Style Chicken and Peppers recipe was entered in the 2015 Wisconsin Cheese Recipe Contest. As an Ambassador to the conference, I received a discounted pass and I will receive compensation each time my discount code is used. I received no further compensation for writing this post. Opinions are my own.
Cheesy Pub-Style Chicken and Peppers Sandwich smothered in Wisconsin Cheddar, Smoked Gruyere and beer sauce. Serve it in a steak roll with caramelized onions. A pub-style treat.
I got the idea when I was making a Wisconsin Cheddar Ale Soup. That smooth, silky texture with a bit of cheddar bite would make a good sauce.
This sandwich starts out with Wisconsin cheddar and smoked Gruyere layered between two grilled chicken breast fillets. I cook the chicken on one side, flip then top with cheese. This allows the cheese to melt and blend with the chicken juices.
Then I stack the chicken cheese sides together and slice. So much easier to cut!
Sauté peppers and onions in a bit of butter. Slice the stuffed chicken and arrange in a soft, chewy steak roll. Then top with Cheesy beer sauce!
Cheesy Pub-Style Chicken and Peppers
Ingredients
- 4 4-ounce chicken breasts pounded to 1/4-inch thickness
- salt and pepper to taste
- 1 red bell pepper, cut into strips
- 1 green bell pepper cut into strips
- 1 medium onion sliced
- 2 Tablespoons butter
- 4 ounces Wisconsin Cheddar, thin sliced
- 4 ounces Wisconsin smoked Gruyere, thin sliced
- 4 pub-style steak rolls
Cheesy Beer Sauce
- 4 ounces shredded Wisconsin cheddar
- 4 ounces shredded Wisconsin smoked Gruyere
- 1 cup 2 percent milk
- 1/2 cup beer, (lager or ale)
- 1 Tablespoon butter
- 1/2 teaspoon dry mustard
- 1/8 teaspoon smoked paprika
- 2 Tablespoons cornstarch
- salt to taste
Instructions
- Season chicken. Grill or pan-fry on one side. Flip. Top with cheese strips and continue cooking. Remove cooked fillets and stack 2 fillets, cheese sides together. Slice into strips.
- While chicken cooks, saute peppers and onions in butter until soft and onions caramelize.
sauce
- Whisk together milk, beer, cornstarch, mustard, salt, paprika. Add butter.
- Bring to a boil over medium heat. Reduce heat and cook for about 1 minute until sauce thickens.
- Remove from heat and add shredded cheese.
- Assemble sandwiches and top with sauce. Serve extra sauce on the side for dipping if desired.
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Ingredients
- 4 4-ounce chicken breasts pounded to 1/4-inch thickness
- salt and pepper to taste
- 1 red bell pepper, cut into strips
- 1 green bell pepper cut into strips
- 1 medium onion sliced
- 2 Tablespoons butter
- 4 ounces Wisconsin Cheddar, thin sliced
- 4 ounces Wisconsin smoked Gruyere, thin sliced
- 4 pub-style steak rolls
- 4 ounces shredded Wisconsin cheddar
- 4 ounces shredded Wisconsin smoked Gruyere
- 1 cup 2 percent milk
- 1/2 cup beer, (lager or ale)
- 1 Tablespoon butter
- 1/2 teaspoon dry mustard
- 1/8 teaspoon smoked paprika
- 2 Tablespoons cornstarch
- salt to taste
Instructions
- Season chicken. Grill or pan-fry on one side. Flip. Top with cheese strips and continue cooking. Remove cooked fillets and stack 2 fillets, cheese sides together. Slice into strips.
- While chicken cooks, saute peppers and onions in butter until soft and onions caramelize.
- Whisk together milk, beer, cornstarch, mustard, salt, paprika. Add butter.
- Bring to a boil over medium heat. Reduce heat and cook for about 1 minute until sauce thickens.
- Remove from heat and add shredded cheese.
- Assemble sandwiches and top with sauce. Serve extra sauce on the side for dipping if desired.
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2014 Food and Wine Conference photos courtesy of Ashlee Harmon Photography.
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