Ingredients
¾ cup jarred hot or sweet cherry pepper, stemmed, seeded, and chopped fine, plus 1 teaspoon brine
⅓ cup mayonnaise
1 teaspoon pepper, divided
2 (8-ounce) boneless, skinless chicken breasts, trimmed and sliced thin crosswise
¾ teaspoon table salt, divided
3 tablespoons extra-virgin olive oil, divided
1 red bell pepper, stemmed, seeded, and sliced thin
1 onion, halved and sliced thin
4 (6-inch) sub rolls, split
3 ounces thinly sliced sharp provolone cheese, cut in half
3 ounces thinly sliced American cheese, cut in half
Directions
1
To make the chicken easier to slice, freeze it for 15 minutes.
2
Adjust oven rack to middle position and heat oven to 400 degrees. Combine cherry peppers and brine, mayonnaise, and ½ teaspoon pepper in bowl. Pat chicken dry and sprinkle with ½ teaspoon salt and remaining ½ teaspoon pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add chicken and cook until cooked through, 2 to 3 minutes per side. Transfer to plate and tent with foil.
3
Return now-empty skillet to medium-high heat and add remaining 2 tablespoons oil, bell pepper, onion, and remaining ¼ teaspoon salt. Cover and cook, stirring occasionally, until vegetables are soft and beginning to brown, 6 to 8 minutes. Off heat, stir in chicken.
4
Arrange rolls on baking sheet and spread mayonnaise mixture on cut sides of rolls. Divide chicken mixture among rolls. Divide provolone and American cheeses over chicken. Bake until cheeses are melted, about 5 minutes. Serve.