Chicken Philly Sandwiches

• 2 teaspoons olive oil
• 3/4 pound skinless, boneless chicken breast, cut into (1-inch-thick) strips
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 cup red bell pepper strips
• 1 cup green bell pepper strips
• 1 cup vertically sliced onion
• 1 1/2 teaspoons white wine vinegar
• 1/8 teaspoon salt
• 2 garlic cloves, minced
• 1/2 teaspoon hot pepper sauce
• 4 (3-ounce) submarine rolls (such as Cobblestone Mill brand)
• 4 (1-ounce) slices provolone cheese

1. Heat oil in a medium nonstick skillet over medium-high heat. Add chicken to pan; sprinkle with 1/8 teaspoon salt and black pepper. Saute 5 minutes or until chicken is done. Remove chicken from pan. Add red bell pepper and next 5 ingredients (red bell pepper through garlic) to pan; saute 6 minutes or until tender. Stir in chicken and pepper sauce; remove from heat.
2. Slice each roll in half horizontally, cutting to, but not through, other side. Place 1 cheese slice and 1 cup chicken mixture on bottom half of each roll, and gently press roll halves together.
3. Heat a large nonstick skillet over medium heat; add 2 sandwiches. Place a cast-iron or heavy skillet on top of sandwiches; press gently to flatten. Cook 4 minutes on each side or until cheese melts and bread is toasted (leave skillet on sandwiches while they cook). Repeat with remaining sandwiches.

olive oil, skinless, salt, freshly ground black pepper, red bell pepper, green bell pepper, onion, white wine vinegar, salt, garlic, hot pepper, submarine rolls, provolone cheese

Taken from www.myrecipes.com/recipe/chicken-philly-sandwiches (may not work)