cheesesteaks with a twist

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“Rotisserie” Nashville Hot Chicken Philly Cheesesteaks 

Ingredients (makes 4 Phillys)

• 1 whole chicken
• 4 cups dill pickle juice
• yellow mustard
• Coop’s biddy seasoning (smoked paprika, paprika, salt, black pepper, brown sugar, garlic powder)
• extra virgin olive oil or butter for frying
• 2 lbs sliced mushrooms
• 2 yellow onions
• Montreal steak seasoning to taste
• salt and pepper to taste
• 16 slices white american cheese
• mayonnaise (optional)
• 4 long Philly rolls

Directions

Brine chicken overnight in dill pickle juice, ensuring chicken is fully submerged (place chicken in brine in refrigerator)

Remove chicken from brine and pat dry with paper towels

Cover chicken with yellow mustard and liberally add seasoning

Rub chicken to cover and get mustard and spice under skin where possible

Place chicken on roasting rack and cook in convection oven at 400 °F (for a regular oven, increase temperature to 425 °F) for 45 minutes or until temperature at thickest point in breast meat reaches 155 °F, then allow to rest for temperature to reach 165 °F before eating, saving any liquids in the roasting pan for later

Sauté mushrooms and onions in butter – hold off on seasoning until onions are caramelized to avoid pulling moisture out of vegetables

Tear meat from cooked chicken, removing bones and cartilage then add to sauté pan along with any liquid remaining from roasting the chicken

Season with Montreal steak seasoning to taste

Slice open Philly rolls, add mayonnaise (optional) and place 3 slices of American cheese per sandwich, then load with chicken, onion and mushroom from pan

Place sandwiches on oven tray and broil to finish

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