Chicken Sandwiches with Peppers
If desired, serve the sandwiches topped with heated marinara sauce. Look for a good-quality jarred sauce at an Italian market or well-stocked supermarket.
- 1 baguette, about 24 inches, split horizontally
- 1/4 cup olive oil
- 1 red bell pepper, seeded and thinly sliced
- 1 large yellow onion, thinly sliced
- 2 garlic cloves, minced
- 2 cups shredded braised chicken (see related recipe at left)
- Salt and freshly ground pepper, to taste
- 8 slices provolone cheese
Toast the bread
Preheat a broiler. Open the baguette and place on a baking sheet. Broil until lightly toasted. Cut into 4 equal lengths.
Sauté the vegetables
In a large fry pan over high heat, warm the olive oil. Add the bell pepper and onion and sauté until softened and slightly caramelized, about 10 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the chicken and stir until heated through, 2 to 3 minutes. Season with salt and pepper.
Assemble the sandwiches
Divide the chicken mixture evenly among the bottom halves of the toasted baguette pieces and top with the cheese. Place the filled bottom halves on the baking sheet and broil until the cheese is melted, about 1 minute. Transfer to individual plates, top with the other baguette half and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, One Pot, by Carrolyn Carreño (Oxmoor House, 2008).