Ingredients

The following ingredients have 6 Servings
  • 2 tablespoon light olive oil
  • 1/2 orange bell pepper
  • 1/2 red bell pepper
  • 1 sweet onion (sliced vertically)
  • 2 pounds chicken thighs (trimmed of excess fat and sliced thin)
  • 2 pinches kosher salt
  • 1 pinch freshly ground black pepper
  • 1/4 teaspoon garlic powder (more or less to taste)
  • pickled jalapenos (chopped)
  • 12 slices smoked provolone cheese
  • 6 six-inch sub buns
  • mayonnaise

Instruction

  • 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!