We’ve eaten quite a few subs in the last few months. They’re quick to make or easy to pick up at Subway’s drive-thru (guilty look). I recently posted the Subizza subs I made for the grandkids that were such a hit. Last week my sub tendencies shifted in a fajita direction. I had chicken breasts and Julie’s fajita seasoning recipe and I was determined to make a sub that even Subway would envy!
I began by making a batch of Julie’s famous fajita seasoning, minus the chicken broth. I just threw it all into the container I’d place my cut up chicken breasts and tossed it with my hand until it looked evenly coated. I covered it and let it marinate in the fridge for 3 hours.
That gave me time to buzz to the grocery store and pick up some baby spinach. I’d asked my P.S. (Pantry Stocker/hubby) if he thought lettuce would be appropriate for the subs. He suggested spinach and wouldn’t you know, I was fresh out. After a quick trip to the store for spinach and some pretty multicolored carrots that were on sale (will post soon) I was ready to sub it out.
I sliced some tomatoes and cucumbers to add to the sandwich then used some bad words when I realized I should have also picked up some sliced cheese at the store. I only had American cheese slices but hey, it was “good” cheese, to use Ina’s favorite descriptive word.
I heated my large nonstick skillet with a drizzle of oil on medium high and put the chicken in to sear. It was soon a bit dry so I added 1/4 cup of water to keep the seasoning from burning onto the bottom of the skillet.
I stirred the chicken often, letting it sear for about 5-6 minutes. It just needed to lose the pink, not overcook and become dry. I cut a piece apart and it was white and moist. And wow it was smelling good!
I cut open the sub buns we’d bought the previous day at Erbert and Gerbert. We’d had lunch there (I told you we were on a sub bender!) and bought some buns to take home. My P.S. chose wheat and I chose white.
I spread mayo inside the top of the buns then layered spinach, tomato slices, cucumber slices, spinach and cheese. I could have gone fancy with some kind of spread but I knew the fajita chicken would have plenty of flavor and I didn’t want any flavor battles in my sandwich.
When the chicken was just done I added pieces to the sandwiches and tried to close them. Oops, they didn’t stay closed by themselves. I ended up taking the top off and placing it back down on the sandwich and that worked well. The sandwich was easy to eat and not super messy. I made a note to self to next time cut a v in the top of the sub and place ingredients inside like some of the sub shops. It’s handier when the meat is in smaller pieces like the chicken fajita sub.
Yum! The chicken was out of this world, thanks to Julie and my excellent cooking. Heh. My P.S. was impressed and totally happy with our homemade subs. It was much easier than I’d have expected. Thinking ahead to have thawed chicken on hand is the only hard part to the process.
Chicken Fajita Subs
1 recipe Julie’s Fajita Seasoning
2 chicken breasts; cut into 1″ cubes
drizzle of oil
1/4 cup of water (if necessary to prevent burning)
Sliced cheese of choice (I used American)
Mix fajita seasoning in a bowl and toss with chicken pieces. Cover and refrigerate at least 3 hours.
Heat large nonstick skillet with a drizzle of oil over medium high heat. Sear chicken for 5-6 minutes, stirring often. If the seasoning begins to stick to the bottom and burn add 1/4 cup water. The water will mostly evaporate by the time the chicken is done.
Slice sub buns horizontally. Spread mayo inside the top piece of bread. Layer with tomatoes, cucumbers, spinach and sliced cheese.
Spoon pieces of chicken onto the bottom bun and place top over sub.
Or alternately, cut a deep V into the bun and remove the center. Layer meat, cheese, tomatoes, cucumber and spinach. Replace top and eat!