I used to work at Chili’s. Yeah the baby back rib place with the song.
This was back in college and I was extra broke and one of the perks was being able to eat after my shift for half price.
At the time Chili’s had a sandwich which I ate almost every day before it was taken of the menu. It was a chicken tejas sandwich and it was basically a chicken philly. I honestly could not tell you today what was in it. It has been 20 years ago…but I remember how much I loved it.
I remember the heartbreak I felt when they announced it was coming off the menu and eating the very last one our location had because one of the cooks and I were friends and they saved it for me.
Clearly I have a real attachment to that sandwich, enough so to retell my pretty uninteresting story. But, I told it because that is why I decided to make this sandwich. I was thinking about the Tejas sandwich the other day and how a local food truck here has a vegan philly that I like but the “meat” is more of a mock beef. And at the end of the day, I really just wanted a vegan chicken philly. So I made one!!
Our easy vegan baked chicken is well, actually really easy to make, and since it makes 8 breasts, you can can really get a few meals out of it. The seitan freezes really well, so I normally cook up a batch on the weekend and pop it into the freezer or fridge to use throughout the week.
And lets talk about he cheese!!! The easy vegan cheese sauce that you will want to eat on EVERYTHING!! I say to use half a batch and that means you can easily just make half a batch OR make a whole batch, use half, and save the other half for alllllllll kinds of things. Pizza cheese, lasagna , dipping chips, making quesadillas or enchiladas, dip your fries in it, put it on a burger, on some nachos, in a casserole. So many ways to use it up!
So in conclusion, if you love a chicken philly too, and want a solid vegan chicken philly, this might just be the recipe for you! Pretty easy, super delicious, gooey, cheesy, chicken-y, sandwich magic!
And if you ever had the joy of eating a Chilis Tejas sandwich (that would require you being over 25 years old, sooooooooo yeah, now I feel extra old) let me know!! Because if you ever did get to eat one then you know exactly what Im talking about!
INGREDIENTS:
1/2 batch Easy Vegan Baked Chicken
1/2 batch Vegan All Purpose Cheese Sauce
1-2 bell peppers (any color you like0
1 small yellow onion
8 oz button mushrooms, sliced
1-2 teaspoons minced garlic
2 tablespoons soy sauce or liquid aminos
1/2 teaspoon black pepper
1/2-1 teaspoon smoked paprika
4-6 hoagie sandwich rolls
INSTRUCTIONS:
Prepare vegan chicken breast as instructed. You will need to allow the chicken to rest. So prepare it in the morning or the day before. You willl use half a batch and can freeze refrigerate the other half for another quick meal, later!
Once chicken has rested thinly cut 4 breast length wise.
Thinly slice the onion and pepper. I used 2 peppers but I like peppers. One would work fine as well.
Prepare the cheese sauce as instructed but wait to cook it until the sandwiches are made.
Heat a large skillet over medium heat and add a few teaspoons of vegan butter or oil. Add the onions, garlic, and peppers and cook until the onions are translucent. Add the mushrooms, chicken strips, spices, and soy sauce. Cook until the mushrooms are nice and soft.
You can slice and heat the buns in the oven or slice and toast them up, open side down, in a buttered skillet. Or leave the bread not toasted, if you prefer.
Evenly divide the vegan chicken Philly mixture between the buns. I was able to make 6 sandwiches with my filling.
Add the cheese sauce to a pan and heat over medium heat, whisking continuously until the sauce has thickened to the consistency of queso. Drizzle cheese sauce over the sandwiches to serve. You can also add some diced green onions if you like.
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