Chicken Philly Sandwiches

Ingredients

• 1 cup bell pepper green
• 1 cup bell pepper red
• 0.1 teaspoon pepper black freshly ground
• 2  garlic clove minced
• 2 teaspoons olive oil 
• 1 cup onion vertically sliced
• 0.5 teaspoon hot sauce hot
• 4 ounce provolone cheese 
• 0.1 teaspoon salt 
• 0.8 pound chicken breast boneless skinless 1-inch-thick cut into () strips
• 12 ounce portugese rolls (such as Cobblestone Mill brand)
• 1.5 teaspoons citrus champagne vinegar 

Equipment

• frying pan

Directions

1. Heat oil in a medium nonstick skillet over medium-high heat.
2. Add chicken to pan; sprinkle with 1/8 teaspoon salt and black pepper. Saut 5 minutes or until chicken is done.
3. Remove chicken from pan.
4. Add red bell pepper and next 5 ingredients (red bell pepper through garlic) to pan; saut 6 minutes or until tender. Stir in chicken and pepper sauce; remove from heat.
5. Slice each roll in half horizontally, cutting to, but not through, other side.
6. Place 1 cheese slice and 1 cup chicken mixture on bottom half of each roll, and gently press roll halves together.
7. Heat a large nonstick skillet over medium heat; add 2 sandwiches.
8. 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.