Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/4 lb boneless, skinless chicken breasts, thinly sliced
- 1 large yellow onion, thinly sliced
- 8 slices provolone cheese
- 4 soft sub/hoagie rolls (8-inch), split
- 1 tbsp neutral oil + 1 tbsp unsalted butter
- 2 tbsp water (for steam-melting)
- Chicken seasoning: 1 1/2 tsp kosher salt; 1 tsp smoked paprika; 1 tsp garlic powder; 1/2 tsp ground cumin; 1/2 tsp black pepper; 1/2 tsp dried oregano; pinch cayenne (optional)
- Chipotle mayo: 1/2 cup mayonnaise; 1 tbsp adobo sauce (from canned chipotles); 1 minced chipotle pepper (optional heat); 1 tsp lime juice; 1/2 tsp honey; pinch kosher salt
Do This
- 1. Toss chicken with the seasoning; let sit 10 minutes while you slice the onion and make chipotle mayo (whisk all mayo ingredients until smooth).
- 2. Preheat a griddle to 400°F (or a large skillet over medium-high). Split rolls and toast cut-side down 45–90 seconds; reserve.
- 3. Add 1/2 tbsp oil and the butter; cook onion with a pinch of salt until soft and browned, 6–8 minutes. Push to one side.
- 4. Add remaining 1/2 tbsp oil; spread chicken in an even layer. Sear 2 minutes, then cook, chopping with a spatula, until no longer pink and 165°F, 4–6 minutes.
- 5. Combine onions and chicken; divide into 4 mounds. Top each with 2 slices provolone.
- 6. Splash 2 tbsp water around the mounds and cover (lid or large metal bowl) to steam-melt, 30–60 seconds.
- 7. Spread chipotle mayo inside rolls; slide a cheesy mound into each roll. Drizzle more sauce and serve hot.
Why You’ll Love This Recipe
- Smoky, creamy chipotle mayo meets melty provolone for that iconic saucy, gooey bite.
- Quick griddle method delivers weeknight speed with sub-shop flavor.
- Soft rolls stay tender while the filling gets a delicious sear.
- Easily scaled for a crowd and customizable for spice and cheese levels.
Grocery List
- Produce: 1 large yellow onion, 1 lime
- Dairy: Provolone cheese (8 slices), unsalted butter
- Pantry: Boneless skinless chicken breasts, soft sub/hoagie rolls, mayonnaise, canned chipotle peppers in adobo, smoked paprika, garlic powder, ground cumin, dried oregano, cayenne (optional), kosher salt, black pepper, honey, neutral oil
Full Ingredients
Chipotle Mayo
- 1/2 cup mayonnaise
- 1 tablespoon adobo sauce (from canned chipotle peppers)
- 1 small chipotle pepper, minced (optional for extra heat)
- 1 teaspoon fresh lime juice
- 1/2 teaspoon honey
- Pinch kosher salt
Chicken & Onions
- 1 1/4 pounds boneless skinless chicken breasts, thinly sliced (1/4-inch strips) or chopped (1/2-inch pieces)
- 1 large yellow onion, thinly sliced (about 2 cups)
- 1 tablespoon neutral oil (divided)
- 1 tablespoon unsalted butter
- 2 tablespoons water (for steam-melting)
Seasoning Blend for Chicken
- 1 1/2 teaspoons kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- Pinch cayenne pepper (optional)
Sandwich Assembly
- 4 soft sub/hoagie rolls (8-inch), split but not cut all the way through
- 8 slices provolone cheese (2 per sandwich)
- Chipotle mayo (from above), for spreading and drizzling
Step-by-Step Instructions
Step 1: Mix the chipotle mayo
In a small bowl, whisk together the mayonnaise, adobo sauce, minced chipotle (if using), lime juice, honey, and a pinch of kosher salt until smooth and glossy. Taste and adjust salt or heat. Cover and refrigerate until needed.
Step 2: Prep and season the chicken
Pat the chicken dry and slice into thin strips or small bite-size pieces. In a bowl, toss the chicken with kosher salt, smoked paprika, garlic powder, cumin, black pepper, dried oregano, and a pinch of cayenne if you like heat. Let sit at room temperature for 10 minutes while you slice the onion and preheat your cooking surface.
Step 3: Preheat and toast the rolls
Preheat a flat-top griddle to 400°F, or set a large 12-inch skillet (cast iron or stainless) over medium-high heat. Split the rolls and toast cut-side down directly on the griddle or in the dry skillet until lightly golden, 45–90 seconds. Set aside. This keeps the rolls soft inside with just enough structure for the saucy filling.
Step 4: Griddle the onions
Add 1/2 tablespoon oil and the butter to the hot surface. Once foamy, add the sliced onion and a pinch of salt. Cook, stirring occasionally, until softened with browned edges, 6–8 minutes. Push the onions to one side of the griddle or transfer to a plate, keeping the pan over heat.
Step 5: Sear and chop the chicken
Add the remaining 1/2 tablespoon oil. Spread the seasoned chicken in a single layer and let it sear undisturbed for 2 minutes to develop color. Continue cooking, stirring and chopping with a firm spatula, until the pieces are cooked through (internal temp 165°F) and lightly browned, 4–6 minutes. Fold the onions back into the chicken and toss to combine.
Step 6: Smother with provolone and steam-melt
Divide the chicken-onion mixture into 4 even mounds. Top each mound with 2 slices of provolone. Splash 2 tablespoons water around (not on) the mounds. Cover with a large lid, inverted sheet pan, or metal bowl to trap steam and melt the cheese into a blanket, 30–60 seconds.
Step 7: Build and sauce the sandwiches
Spread chipotle mayo inside each toasted roll. Using a spatula, scoop each cheesy mound directly into a roll. Drizzle with a little extra chipotle mayo for that signature saucy finish. Serve immediately while hot and melty.
Pro Tips
- For paper-thin slices, freeze chicken breasts for 10–15 minutes before slicing.
- Don’t overcrowd the pan—cook in two batches if needed to maintain a good sear.
- Steam-melting is key: a quick splash of water and cover delivers that stretchy, smothered cheese.
- Toast rolls lightly; they should stay soft and squishy, not crunchy.
- Make extra chipotle mayo—it keeps well and is great for fries or roasted veggies.
Variations
- Peppers and Mushrooms: Add thinly sliced green bell pepper and cremini mushrooms with the onions.
- Extra Cheesy: Use 3 slices provolone or mix in white American for ultra-melty pull.
- Spicy-Sweet: Drizzle finished sandwiches with a touch of hot honey along with the chipotle mayo.
Storage & Make-Ahead
Chipotle mayo can be made up to 7 days ahead; store covered in the refrigerator. The seasoned chicken can be sliced and seasoned up to 24 hours in advance. Cooked filling keeps 3 days refrigerated; reheat on a hot skillet with a splash of water, then re-melt cheese before serving. The filling can be frozen (without cheese) for up to 2 months; thaw overnight in the fridge before reheating.
Nutrition (per serving)
Approximate for 1 sandwich: 730 calories; 46g protein; 44g carbohydrates; 36g fat; 11g saturated fat; 1450mg sodium; 2g fiber; 7g sugars. Values will vary based on rolls, cheese, and sauce amounts.
