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Chicken fajita sub sandwich

Nancy is the author of the food blog, Coupon Clipping Cook. She loves to cook and save money on groceries by using coupons and shopping for sales. Nancy worked a number of years in a grocery store where she learned a lot about different ...

A sandwich filled with sizzle and spice

A Tex-Mex sub sandwich filled to the brim with all the fixings of chicken fajitas.

Chicken fajita sub sandwich recipe

Sizzling, juicy and spicy fajitas in a crispy roll. Did I mention there was melted cheese, too? Yes, a lot of melted cheese so you're guaranteed to get some in every bite.

These sandwiches are wonderful served warm right out of the oven and make a delicious main dish. You may need some extra napkins, but it's so worth it.

Chicken fajita sub sandwich recipe

Chicken fajita sub sandwich recipe

Yields 2

Ingredients:

For the spicy fajita sauce

  • 3 tablespoons olive oil
  • 2 cloves garlic, diced
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 5 dashes ground black pepper
  • Juice from 1 whole lime
  • 1/2 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1/4 teaspoon dried red pepper flakes
  • 1-1/2 teaspoons Worcestershire sauce
  • 1 tablespoon sugar

For the fajitas

  • 1/2 green bell pepper, sliced lengthwise
  • 1 red bell pepper, sliced lengthwise
  • 1/2 large red onion, sliced
  • 2 cloves garlic, chopped
  • 1 jalapeño pepper, seeds removed and chopped
  • Spicy fajita sauce
  • 1 boneless skinless chicken breast, sliced into strips

For the sandwich

  • 2 large sandwich rolls (or French rolls)
  • 1-1/2 cups shredded Monterey Jack cheese
  • 1 tablespoon chopped cilantro (for garnish)

Directions:

For the spicy fajita sauce

  1. In a medium bowl, add all of the ingredients and whisk together.

For the fajitas

  1. Add the green and red bell peppers, onion, garlic and jalapeño pepper to the bowl with the fajita sauce and let marinade in the refrigerator for an hour or more, if you have time.
  2. Heat a medium skillet on medium heat. When the skillet is hot, add the vegetables to the pan (reserve 1/2 of the marinade to add later).
  3. Let the vegetables sauté for about 5 minutes then move them to the outside edges of the pan leaving an empty space in the middle of the skillet.
  4. Add the chicken in the middle of the skillet and stir. Add the remaining fajita sauce to the pan and stir.
  5. Stir the vegetables and chicken together. Continue to sauté the chicken and vegetables until the chicken is thoroughly cooked.

For the sandwich

  1. Preheat the oven to 400 degrees F.
  2. Cut the rolls in half lengthwise stopping the cut about an inch before the bottom of the roll.
  3. Set the rolls on a cookie sheet or in a shallow ovenproof dish and open the rolls up as far as possible without separating them at the bottom.
  4. Add the fajita vegetables and chicken in the rolls and top with the cheese.
  5. Bake in the oven until the cheese is melted.
  6. Top with the cilantro and serve with sour cream, guacamole or your favorite salsa.

More chicken sandwich recipes

Honey-Sriracha chicken sandwich
Low-calorie baked Buffalo chicken sandwiches
Panko crusted chicken sandwich with peanut butter ketchup

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