Chicken, bell peppers and onions smothered in smoked Provolone and a little heat from pickled jalapeños.
Course Mains & Entrees
Cuisine American
Keyword bell peppers, chicken, provelone, sandwiches
Prep Time 10mins
Cook Time 20mins
Additional Time 5mins
Total Time 35mins
Servings 6sandwiches
Calories 703
Author Laurie McNamara
Ingredients
2tablespoonlight olive oil
1/2orange bell pepper
1/2red bell pepper
1sweet onionsliced vertically
2poundschicken thighstrimmed of excess fat and sliced thin
2pincheskosher salt
1pinchfreshly ground black pepper
1/4teaspoongarlic powdermore or less to taste
pickled jalapenoschopped
12slicessmoked provolone cheese
6six-inch sub buns
mayonnaise
Instructions
Preheat your griddle to 375° or a large twelve-inch skillet over medium/medium-high heat and preheat your oven to 350 degrees.
Once hot; add in a table spoon of olive oil and add in the peppers and onions. Stir to coat in oil and then leave them be for a minute or two to create a good caramelization and color. Continue to cook the onions and peppers until they are soft yet still a bit firm, transfer them to a clean bowl.
Add the remaining oil to the griddle or pan, and add in the chicken. Work in batches so the chicken has a chance to color and cook evenly. Once cooked, transfer the chicken to the bowl with the peppers and onions and toss.
Divide the chicken/pepper mixture among the split sub buns and top with chopped jalapenos {if desired} and two slices of smoked Provolone per sandwich.
Slide the sandwiches into your preheated oven for 5-8 minutes or until the cheese is melted.
Smear mayonnaise (if desired) on the underneath of the top bun and serve warm!