Fargo Chicken Sandwich

Fargo Chicken Sandwich by

Chef Bruce Brown


Serves: 6-8


  • 2 tbsp. bacon grease or shortening
  • 2 cups red onion, julienned
  • 1 cup poblano peppers, seeded and julienned
  • 1 cup red bell peppers, seeded and julienned
  • 2 tbsp. garlic, pressed
  • 6-8 cups roasted chicken, shredded (dark/white mixed)
  • ¼ cup tequila
  • ¼ cup lime juice
  • 8 oz. cream cheese
  • 2 cups mozzarella cheese, shredded
  • 1 cup Parmesan cheese, grated
  • 1/2 cup cilantro, minced
  • 6-8 hoagie rolls or sandwich


  1. Preheat the oven to 350ºF.
  2. Grease the bottom of a 9x13 roasting pan with the bacon grease. Layer red onions from end to end, followed by both peppers. Sprinkle with garlic.
  3. Add a layer of shredded chicken, sprinkling with tequila and lime juice.
  4. Slice cream cheese into thin planks, layering across the chicken. Follow with mozzarella and Parmesan cheese, finishing with cilantro.
  5. Loosely tent the dish with foil, without touching the cheese
  6. Place the dish on a baking sheet, Bake for 30 minutes.
  7. Remove and carefully uncover to release the steam. Allow to rest for 5 minutes.
  8. Mix the ingredients together to combine, making sure the cheeses are evenly distributed throughout.
  9. Portion the filling into each toasted roll and serve..