Open-Face Philly-Style Chicken Sandwiches

Open-Face Philly-Style Chicken Sandwiches

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From: Diabetic Living Magazine

Next time you're in Philadelphia, don't miss out on sampling the city's famous cheesesteak sandwiches, but in the meantime, satisfy yourself at home with this makeover chicken version. Open-faced on whole-grain bread, loaded with sautéed peppers and onions, and topped with melty Provolone cheese, this 30-minute broiled sandwich is easy and delicious!

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 tablespoon olive oil
  • 1¼ pounds skinless, boneless chicken breast halves, cut into thin strips
  • 2 cups thinly sliced onion
  • 1 cup green, red, and/or yellow bell pepper strips (3½ ounces)
  • 1-2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning, crushed
  • ½ teaspoon ground pepper
  • 6 slices reduced-fat Provolone cheese (4 ounces)
  • 6 ( ½ inch thick) slices whole-grain bread (9 ounces)


  • Prep

  • Ready In

  1. Preheat broiler. Heat oil in a large skillet over medium-high heat. Add chicken; cook and stir about 5 minutes or until no longer pink. Reduce heat to medium. Add onion, pepper strips, garlic, Italian seasoning, and ground pepper. Cook and stir for 5 to 8 minutes or until the vegetables are tender. Reduce the heat to low. Place cheese slices in a single layer over the chicken mixture. Cover and cook about 1 minute more or until the cheese melts.
  2. Meanwhile, arrange bread slices on a baking sheet. Broil the bread 4 to 5 inches from the heat for 1 to 2 minutes per side or until toasted. Using a spatula, transfer portions of cheese-topped chicken mixture onto the toasted bread slices.

Nutrition information

  • Serving size: 1 sandwich
  • Per serving: 321 calories; 10 g fat(3 g sat); 5 g fiber; 26 g carbohydrates; 31 g protein; 59 mcg folate; 71 mg cholesterol; 6 g sugars; 901 IU vitamin A; 37 mg vitamin C; 207 mg calcium; 2 mg iron; 435 mg sodium; 538 mg potassium
  • Nutrition Bonus: Vitamin C (62% daily value), Calcium (21% dv)
  • Carbohydrate Servings:
  • Exchanges: 3½ lean protein, 1½ starch, 1 vegetable, ½ fat

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