Philly Cheese Dove Sandwich
If you like Philly cheesesteaks and you are tired of poppers give this bad boy a try!!
Servings: 3 sandwiches
Ingredients
- 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
Instructions
- 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!