2 boned, skinned chicken breast halves (1 lb.), sliced
1 cup sliced mushrooms
1 cup sliced onion
1 cup sliced green bell pepper
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon cayenne
2 teaspoons butter
4 submarine or French bread rolls, split
4 romaine lettuce leaves
1 cup shredded jack cheese
How to Make It
Preheat oven to 350°. Heat oil in a large frying pan over high heat. Add chicken, mushrooms, onion, bell pepper, and seasonings and cook until chicken is browned and no longer pink inside, 6 minutes.
Spread 1/2 tsp. butter inside each roll and toast rolls, opened up, in oven on a baking sheet for about 4 minutes. Lay 1 lettuce leaf in each roll. Sprinkle cheese over lettuce, then divide chicken mixture among rolls. Serve with potato chips.
My family loves this sandwich, even my 6 yr old twins. I've already made it 3 times and will be making again for dinner tonight. I'm not a fan of mushrooms, so I leave those out and the first time I made it, I didn't have bell peppers, so I substitued avocado, SO YUMMY!
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