Twin Eagles partner chef Jamie Gwen’s grilled bbq chicken hoagies

A warm sandwich, fresh from the grill, with crusty edges and melty cheese. Simply perfect! Read on to get the full recipe from Twin Eagles Partner, Chef Jamie Gwen.

Ingredients:

3 cups shredded rotisserie chicken

2 cups shredded mozzarella cheese

3 tablespoons thinly sliced red onion

1/4 cup freshly chopped cilantro

1 cup of your favorite BBQ sauce

1 Ciabatta loaf or crusty artisan loaf of bread

Instructions:

In a large mixing bowl, combine the shredded chicken, 1 1/4 cups mozzarella cheese, red onion, cilantro and 3/4 cup of barbecue sauce. Mix well and season with salt and pepper.

Cut the top 1/3 of the loaf of bread off and hollow out the loaf to create room for the filling. Spoon the BBQ chicken mixture into the loaf and top with the remaining cheese. Drizzle with the remaining BBQ sauce and finish by placing the top half of the bread on top.

Create a 2-zone fire on your Twin Eagles Grill by heating one side of the grill to medium/low heat. Check the temperature gage and regulate the heat to reach an internal temperature inside the grill of 350ºF.

Place the sandwich on the side of your grill without any flame and close the lid. Grill until the cheese is melted and the bread is toasted all over.

Slice and serve.

Serves 4