Philly Chicken Sandwich

Ingredients

• Chicken breasts (2, boneless and skinless)
• Olive oil (3 tablespoons, divided)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Green bell pepper (1, sliced)
• Onion (1, sliced (preferably yellow or sweet onion))
• Hoagie rolls (2, preferably fresh)
• Provolone cheese (4 slices)
• Mayonnaise (2 tablespoons)
• Dijon mustard (1 tablespoon)

Instructions

1. Preheat the grill or a skillet over medium-high heat.
2. In a small bowl, mix together 2 tablespoons of olive oil, salt, and black pepper. Brush this mixture generously over both sides of the chicken breasts.
3. Grill the chicken breasts for 6-8 minutes per side, or until they are fully cooked and have nice grill marks. The internal temperature should reach 165°F (75°C).
4. Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing it into thin strips.
5. In the meantime, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced green bell pepper and onion, sautéing until they are soft and slightly caramelized, about 5-7 minutes.
6. Slice the hoagie rolls in half lengthwise and spread mayonnaise and Dijon mustard on both sides of the rolls.
7. Layer the sliced chicken on the bottom half of each roll. Top the chicken with the sautéed peppers and onions.
8. Place 2 slices of provolone cheese on top of the peppers and onions, allowing the heat from the sandwich to melt the cheese.
9. Close the sandwiches with the top halves of the rolls.
10. For an extra melty finish, wrap the sandwiches in foil and heat them in a preheated oven at 350°F (175°C) for 5 minutes.
11. Serve the Philly chicken sandwiches warm, and enjoy with your favorite side dishes such as sweet potato fries or a fresh garden salad.