You will live and breathe for this Philly Cheese Dove Sandwich (Sammich).
As Jase Robertson said on Duck Dynasty…dove really is the filet mignon of the sky. Knowing this and with steak on my mind, the first thing that popped into my head was, of course, Philly cheesesteaks. This is a recipe I had been kicking around for a while, but hadn’t landed on the meat I wanted to try with it. Having been given the opportunity to go hunt some land here in San Antonio for doves, the recipe seemed to slide into place. Dove was the perfect meat.
BOY WAS IT. This recipe is darn tootin’ good. It is straightforward and requires little preparation. Who doesn’t love an easy and quick recipe? Plus, if you didn’t have a great day in the field, this recipe requires less than your 15 dove limit. It also doubles as a great appetizer if you don’t want to use the same old dove popper recipe you have been using for years… just cut the bread into slices and serve them up!
I hope y’all love this recipe as much as we did! Enjoy!
Philly Cheese Dove Sandwich
- 10 dove breasts slightly frozen
- 1-1.5 T garlic pepper depending on how strong of a flavor you want
- 3 T Worcestershire sauce
- 10 slices white American cheese
- 5 T salted butter
- 2 green bell peppers thinly sliced
- 1/2 yellow onion thinly sliced
- sub bread I used white bolillos from HEB
- Preheat your grill and a cast iron skillet to medium heat.
- Slice your dove breasts thinly. I used a mandolin to get 1/8 to 1/4 inch slices, but you can use a knife. If you use a mandolin, I find it best to leave the dove slightly frozen.
- Thinly slice your green bell peppers and onions.
- Melt 2T of butter on your skillet and pour your vegetables in. Cook for 20 minutes stirring occasionally.
- Add your Worcestershire sauce and stir.
- Add your sliced dove breasts to the skillet and stir.
- Add garlic pepper and stir well.
- Cook dove and veggies for an additional ~7 minutes stirring occasionally. The breasts should still be slightly pink on the inside.
- Cover the meat and veggies with slices of white American cheese.
- Close your grill for 1-2 minutes, or until the cheese becomes melty.
- Using ~3T of butter, butter your bread and toast them for around a minute or until desired crispiness.
- Place meat mixture on bread. Enjoy!