Italian Chicken Subs

Italian Chicken Subs

INGREDIENTS

olive oil
yellow onion, cut into wedges
green bell pepper, seeded and cut into 1/2-inch strips
1 1/2 cups mushrooms, trimmed and sliced
2 tsp oregano
kosher salt
ground black pepper
1 1/2 tsp red wine vinegar
4 boneless skinless chicken breasts
cayenne pepper
2 T mayonnaise
2 loaves Italian bread
lettuce leaves

PREP

Peel onion, and cut into wedges. Cut and seed green bell pepper, then cut into 1/2-inch strips. Trim mushrooms, and cut into slices. Clean and cut lettuce.

Thaw chicken if necessary, and cut into bite-sized pieces.

Cut each Italian loaf in half crosswise, then cut in half lengthwise to create a pair of sandwich tops and bottoms. Scoop out some of the insides to make room for all the fixings.

HEAT

In a large skillet, heat olive oil over medium heat. Add onion, bell pepper, mushrooms, and oregano. Season with salt and pepper. Cook, stirring constantly until onion and pepper are tender, about 10 to 12 minutes.

Transfer vegetable mixture to a mixing bowl, and stir in vinegar. Cover with foil to keep warm, or put in a warm oven.

Add more oil to the skillet. Season chicken on both sides with salt and pepper, and a pinch of cayenne. Cook until golden brown on one side, 3 to 4 minutes. Flip and cook until chicken is cooked through, 2 to 3 minutes more.

Toast Italian bread in a toaster oven if desired.

SERVE

Spread some mayo on the inside of the bread. Assemble the sandwich with vegetables on the bottom, then add chicken, and top with lettuce.

Adapted from Chicken Sandwiches with White Onions and Peppers from Everyday Food.