1 pound chicken cutlets
2 tablespoons vegetable oil
coarse salt and ground pepper
2 mixed bell peppers (ribs and seeds removed), thinly sliced
1 large red onion, halved and thinly sliced
4 garlic cloves, thinly sliced
6 ounces sliced provolone cheese
4 soft hoagie rolls, split lengthwise
1/4 cup mayonnaise
Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet lined with aluminum foil, toss chicken with 1 tablespoon oil; season with salt and pepper. Broil, without turning, until chicken is opaque throughout, 5 to 7 minutes. Transfer to a cutting board (reserve baking sheet); let cool, and thinly slice. Set chicken aside.
On baking sheet, toss together peppers, onion, garlic, and remaining tablespoon oil. Broil, tossing occasionally, until crisp-tender and slightly charred. 8 to 10 minutes; season with salt and pepper. Add chicken to broiled vegetables; toss, and spread in a single layer.
Top chicken and vegetables with cheese; broil until cheese is bubbling, 30 seconds to 1 minute. Scoop out most of the doughy center from both halves of rolls; discard. Spread rolls with mayonnaise; fill with chicken and vegetables. Serve immediately.
Notes: I use several garlic cloves and Asiago Cheese bagels instead of hoagie rolls.
Recipe from: Martha Stewart - Everyday Food #56