We have a restaurant/pub in the mall named Garfield’s that I’ve always loved. Well, almost always; it was briefly managed by people who changed the whole menu and restaurant layout and almost tanked the franchise. I cried when I saw the renovation; it was very distressing, but that’s an autism thing and not pertinent to the story. There are about six Garfield’s on the east coast.
My favorite menu item is the Fire Strings chicken Alfredo sandwich, which I have started making at home because hubby doesn’t really like Garfield’s (he’s weird). I don’t like the “new” Fire Strings, which are fried breaded onion strips, so I make the original Fire Strings. I don’t know why they changed it, but they did.
Anyway, I wanted to share my recipe because these sandwiches are SO good! It’s more of a guide, really, but if you like chicken, Alfredo sauce, and mushrooms, you’ll love this messy sandwich. It’s completely customizable, so add or omit whatever you want!
What You Need:
- Boneless, skinless chicken breasts (one large breast will make 2 or 3 sandwiches)
- Alfredo sauce, 1 jar
- Sliced pepperoni
- Sliced mushrooms, 8 ounces (optional)
- Green peppers, 1 (optional)
- Small onion, 1 (optional)
- Cajun seasoning
- Shredded hash browns
- Pita bread or hoagie buns
Clean the peppers and cut them into strips.
Clean and slice the mushrooms or use sliced mushrooms.
Peel and clean the onion and dice it up.
Cut the chicken breast(s) into strips.
What You Do:
Saute the green peppers, onions, and mushrooms in olive oil or butter. If you have a steamer, that works, too, but don’t add butter or olive oil to it. Season to taste with salt, pepper, garlic powder, chili powder, cayenne pepper, etc. Onions and peppers take longer to get done than mushrooms, so you may want to start them first and add the mushrooms. Place the sauteed veggies on a plate or in a bowl.
Grill the chicken strips. I boil my strips to make sure they are completely cooked, then I brown them in the skillet in butter or olive oil. Sprinkle Cajun seasoning on the chicken strips and move them to a plate or bowl. Cover them to keep them warm.
Heat the oil for the shredded hash browns to 375. You can use a skillet with about an inch of oil or a deep fryer or air fryer. Allow enough time for the oil/fryer to heat up. This recipe is a balancing act to get everything ready close to the same time. However, if the Fire Strings get done before everything else, it’s okay. They don’t need to be piping hot.
Heat the Alfredo sauce in a saucepan on low heat, add the sliced pepperoni and drained peppers, mushrooms, and onions. The grease from the pepperoni will flavor the Alfredo sauce as it simmers. Stir the sauce occasionally so it doesn’t stick.
Using the chicken skillet, add more butter or oil if needed and turn it to low heat. Place the open hoagie buns face down in the skillet. This lightly toasts the insides of the buns, which adds a little crunch. Alternatively, you can lightly toast the buns in a toaster oven, but using the skillet is easier and uses less cooking ware.
When your frying oil hits 375, add a small handful of shredded hash browns to the oil and fry until they are a crispy golden brown, about 2 minutes or so. When they are done, strain them and place them on a paper towel. Sprinkle them with Cajun seasoning while they are still hot.
Grab your toasted hoagie buns or pitas and place the seasoned chicken strips in them. Spoon the sauce mixture over the chicken. Use however much you want (it’s a messy sandwich!). Add the Fire Strings on top. Enjoy!