This is a relatively healthy and easy weeknight meal!
Yield: Serves 4
1 pound chicken breast
3 tablespoons vegetable oil
2 mixed bell peppers, seeded, thinly sliced
1 large red onion, thinly sliced
8 ounces mushrooms, sliced
8 ounces sliced provolone cheese
4 sandwich rolls
2 garlic cloves, sliced
Bring chicken to room temperature and lightly season with salt and pepper. Drizzle with vegetable oil. Preheat a grill pan to medium high. Grill chicken for about 8 minutes per side, or until fully cooked, flipping once. Remove and set aside to cool.
Add vegetables to grill pan. Season with salt and pepper, drizzle with oil. While vegetables are grilling, slice chicken breast and place in a bowl large enough to fit both the veggies and the chicken.
Line a baking sheet with aluminum foil and preheat oven to broil. Sprinkle sandwich rolls with salt and pepper and set on baking sheet. Rub insides and outsides of rolls with the sliced garlic cloves. You can add the garlic cloves to the vegetables that are cooking, or discard, if you're not a garlic lover!
Once the vegetables are soft, remove and toss with the chicken. Add additional seasoning to taste, if necessary. Cover the sandwich rolls with the chicken and vegetables and layer with the provolone slices. Place the baking sheet in the oven and broil until the cheese is melted and bubbling, or for about 1 minute. Serve while warm and melty. Yum!