- 1 pound chicken
- 2 tbsp vegetable oil
- 2 bell peppers
- 1 large onion
- 4 garlic cloves,thinly sliced
- 6 oz sliced provolone
- 4 soft hoagies
- 1/4 cup light mayo or ranch
1.Heat Broiler with rack 4 inches away.On foil cover sheet toss chicken with 1 tbsp oil,season with salt and pepper.Broil,without turning,until chicken is opaque throughout,5 to 7 minutes.Transfer to cutting board,let cool,and thinly slice.Set aside.
2.On sheet toss peppers,onion and garlic and remaining oil.Broil,tossing occasionally,until tender crisp and slightly charred 8 to 10 minutes.Season with salt and pepper.Add chicken to broiled vegges,toss and spead in single layer.
3.Top chicken and vegges with cheese,broil until cheese is bubbling,30 secs to 1 minute.Scoop out most of center of hoagie rolls.Spead rolls with mayo or ranch and fill with chicken and vegges.