Chicken Cheesesteaks

Ingredients

• 4.5 ounces processed cheese food halved
• 0.5 cup cherry peppers sweet hot sliced
• 2 cloves garlic finely chopped
• 4 servings kosher salt and pepper freshly ground
• 3 tablespoons olive oil extra-virgin
• 1 large onion thinly sliced
• 0.5 teaspoon paprika 
• 1.5 pounds chicken thighs boneless skinless
• 4  hoagie rolls split soft

Equipment

• bowl
• frying pan
• baking sheet
• oven
• aluminum foil
• cutting board

Directions

1. Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Toss the chicken, 1 tablespoon olive oil, the paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl; spread in a single layer on the baking sheet. Roast until just cooked through, 15 minutes.
2. Transfer the chicken to a cutting board; discard the foil and reserve the baking sheet.
3. Heat 1 tablespoon olive oil in a skillet over medium-high heat; add the onion and cook, stirring occasionally, until golden, 6 to 8 minutes.
4. Add the garlic, 1/4 teaspoon salt, and pepper to taste and cook, 1 minute.
5. Remove from the heat and stir in the pickled peppers.
6. Brush the insides of the rolls with the remaining 1 tablespoon olive oil; arrange cut-side up on the baking sheet and toast in the oven, about 2 minutes. Thinly slice the chicken and divide among the rolls. Top evenly with the onion mixture and the cheese. Return to the oven to melt the cheese, about 2 minutes. Top with hot sauce and/or ketchup and serve with carrot and celery sticks.
7. Photograph by Christopher Testani