Cheesy Chicken Subs Recipe
Cheesy Chicken Subs Recipe photo by Taste of Home

Cheesy Chicken Subs Recipe

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I've been part of the Food Services staff at Appalachian State University for 33 years. One summer we created this flavorful sandwich that combines seasoned grilled chicken, Swiss cheese and sauteed mushrooms and onions. Thousands of students have enjoyed this wonderful sub since then. -Jane Hollar, Vilas, North Carolina
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
Quick Contest Winning Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 12 ounces boneless skinless chicken breasts, cut into strips
  • 1 envelope Parmesan Italian or Caesar salad dressing mix
  • 1 cup sliced fresh mushrooms
  • 1/2 cup sliced red onion
  • 1/4 cup olive oil
  • 4 submarine buns, split and toasted
  • 4 slices Swiss cheese

Nutritional Facts

1 serving (1 each) equals 709 calories, 29 g fat (9 g saturated fat), 72 mg cholesterol, 1478 mg sodium, 72 g carbohydrate, 4 g fiber, 35 g protein.


  1. Place chicken in a large bowl; sprinkle with salad dressing mix. In a large skillet, saute mushrooms and onion in oil for 3 minutes. Add chicken; saute for 6 minutes or until chicken is no longer pink.
  2. Spoon mixture onto bun bottoms; top with cheese. Broil 4 in. from the heat for 4 minutes or until cheese is melted. Replace tops. Yield: 4 servings.
Originally published as Cheesy Chicken Subs in Quick Cooking March/April 2000, p29

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Reviewed Jan. 12, 2016

"I used standard Italian dressing mix. It was wonderful."

Reviewed Feb. 8, 2011

"Yum! I have made these numerous times and they are always a hit. I use zesty italain dressing mix, though. Very good, quick and easy!"

Reviewed Mar. 15, 2010

"Served this for our dinner tonight and hubby loved them Tasty, quick and easy dinner. Served with a fruit salad and raw veggies."

Reviewed Feb. 7, 2010

"Loved the sub but I did used Ranch salad dressing mix instead because that was the only flavor I had. Will definitely make it again. Thanks for sharing."

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