Philly Cheese Chicken Sandwich

Ingredients

Chicken breasts

2, boneless and skinless

Salt

to taste

Black pepper

to taste

Olive oil

2 tablespoons

Green bell pepper

1, thinly sliced

Onion

1, thinly sliced (preferably yellow or sweet onion)

Hoagie rolls

2, split

Provolone cheese

4 slices

Dijon mustard

2 tablespoons

Mayonnaise

2 tablespoons

Instructions

1. Preheat your grill or stovetop grill pan over medium-high heat.
2. Season the chicken breasts generously with salt and black pepper on both sides.
3. Grill the chicken for 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the juices run clear. Once done, remove the chicken from the grill and let it rest for 5 minutes.
4. While the chicken is resting, heat the olive oil in a skillet over medium heat.
5. Add the sliced green bell pepper and onion to the skillet. Sauté for about 5-7 minutes, stirring occasionally, until they are softened and slightly caramelized. This step enhances their natural sweetness.
6. Once the chicken has rested, slice it into thin strips, ensuring it remains tender.
7. Split the hoagie rolls in half and spread the mayonnaise and Dijon mustard evenly on the bottom halves.
8. Layer the sliced chicken on top of the mayo and mustard, followed by the sautéed peppers and onions.
9. Top each sandwich with two slices of provolone cheese, allowing it to melt beautifully.
10. Place the sandwiches under the broiler for 2-3 minutes, or until the cheese is melted and bubbly. Keep a close eye to avoid burning.
11. Remove from the broiler, add the top halves of the rolls, and serve hot. Enjoy your delicious creation!