CHICKEN FINGERS CHEESESTEAK SANDWICHES

Ingredients:

1 (16 to 18 pc)	kg	MAGNOLIA CHICKEN STATION CHEESY CHICKEN FINGERS
2	cups	cooking oil
1 (198 g)	can	mushrooms pieces and stems, drained
2 (60 g each)	pc	onions, sliced thinly and evenly
1 (6 pc)	pack	hotdog buns
1 (185 g)	pack	MAGNOLIA QUICKMELT CHEESE, grated and kept chilled

Procedure:

Heat oil in a pan. Fry chicken fingers until golden brown and cooked through. Drain excess oil on paper towels
Using the same pan, leave 2 tablespoons of used oil. Sauté onions until it starts to brown but not burnt. Set aside. Sauté mushrooms next. Set aside.
On each hotdog bun, add 2 tablespoons of sautéed mushrooms at the bottom. Top with 2 pieces of chicken fingers. Add 1 tablespoon of caramelized onions and 1 tablespoon grated cheese. Wrap in foil.
Preheat an oven toaster on high. Oven toast cheese steak sandwiches for 3 minutes or until cheese melts. Serve immediately.

Makes 6 servings.

(Yield: 6 sandwiches/1 sandwich per serving)

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