Description
A flavorful and hearty skillet barbecue chicken and sausage sandwich recipe that combines tender seared chicken, smoky sausage, sautéed vegetables, and tangy barbecue sauce, all layered in toasted hoagie rolls with melted cheddar cheese. Perfect for a quick and satisfying meal ready in just 30 minutes.
Ingredients
Vegetables
- ½ cup onions, thinly sliced
- 2 bell peppers (green & yellow, or any color), sliced
- 4 oz. mushrooms, roughly chopped
- ¼ cup cilantro, finely chopped (divided)
- 1 tsp. salt (divided, +/- to taste)
- 1 tsp. pepper (divided, +/- to taste)
- 1 tsp. granulated garlic (divided, +/- to taste)
Meat and Protein
- 1½ lbs. boneless skinless chicken breasts (about 2 breasts), cubed
- 14 oz. smoked sausage, sliced
- 6 oz. cheddar cheese (1 oz. slices; each slice halved)
Other
- 4 tbsp. extra virgin olive oil (or any cooking oil; divided)
- 1 cup barbecue sauce (homemade or prepared)
- 6 hoagie rolls (steak or submarine rolls, or hamburger buns), toasted
- 2 tbsp. butter (optional, for toasting buns)
Instructions
- Prep the vegetables and meat: Thinly slice the onions, slice the bell peppers, roughly chop the mushrooms, finely chop the cilantro, and cube the chicken breasts. Slice the smoked sausage and prepare the rolls for toasting.
- Cook vegetables: Heat 2 tablespoons of oil in a 12-inch skillet over medium heat. Add the onions and cook for about 1 minute until starting to soften. Then add the bell peppers and mushrooms, cooking for about 3 minutes until the vegetables are soft but still crisp. Season with half of the salt, pepper, and granulated garlic, then remove the vegetables from the skillet and set aside.
- Cook the meat mixture: Add the remaining oil to the skillet if needed, increase heat to medium-high. Add the cubed chicken evenly in the skillet, allowing it to sear without stirring immediately. Season with the remaining half of salt, pepper, and garlic. Cook for 3-5 minutes, stirring occasionally to cook the chicken through.
- Add sausage and herbs: When the chicken is nearly cooked, add the smoked sausage slices to the skillet and warm through together. Stir in 3 tablespoons of chopped cilantro to infuse freshness.
- Add barbecue sauce: Stir in barbecue sauce, starting with half a cup and adding more to your desired consistency. Mix thoroughly so the meat mixture is evenly coated. Taste and adjust seasoning as needed.
- Toast the buns: Lightly butter the inside of each roll or bun if using butter. Heat a clean skillet over medium heat; once hot, place the rolls buttered side down and toast for about 2 minutes until golden and slightly crisp.
- Add cheese to bread: Place the halved cheddar cheese slices on the toasted buns so they begin to melt from the heat of the bread.
- Assemble the sandwiches: Layer the meat mixture onto the buns first, then top with the sautéed vegetables. Garnish with the remaining chopped cilantro for an added burst of flavor and freshness.
- Serve: Serve the sandwiches warm and enjoy this delicious, easy-to-make skillet barbecue chicken and sausage meal.
Notes
- You can use any variety of bell peppers or smoked sausage based on personal preference.
- Adjust the amount of barbecue sauce depending on how saucy you want your sandwich.
- Butter is optional for toasting the rolls but adds great flavor and crispiness.
- For a spicier kick, add some chili powder or hot sauce to the meat mixture.
- This recipe serves 6, making it perfect for a family meal or gathering.
