A delicious, homemade sandwich that rivals the sandwich shop! Chicken, bell pepper, and onion are piled high and topped with melty cheese and a zesty chipotle mayo!
½cupmayonnaiseyour favorite store-bought or homemade
2teaspoonschipotle in adobo sauce
2teaspoonslemon juice
¼teaspoonsmoked paprika
¼teaspoongarlic powder
¼teaspoonchili powder
¼teaspoonkosher salt
¼teaspoonblack pepper
For the Sandwiches
2tablespoonolive oilfor sautéing
1lbchicken breaststhinly sliced
2green bell peppersthinly sliced
1sweet onionthinly sliced
6slicessliced pepper jack or provolone cheese
6gluten-free ciabatta rolls or sub rolls
Instructions
Make the Chipotle Mayo
Stir together the ingredients for the chipotle mayo and set aside.
Make the Sandwiches
Heat a skillet over medium-high heat and add a drizzle of olive oil. Place the chicken in the pan. Season with salt and pepper. Leave it alone for a few minutes to brown on the first side. Flip and continue to sauté until the chicken is fully cooked. Remove from the pan and set aside.
Add another drizzle of olive oil and sauté the bell peppers and onions for a few minutes until crisp tender. Add the chicken back to the pan to warm through. Turn the burner to low and keep warm.
Turn the broiler to high. Butter and toast the rolls.
Pile the chicken and veggies onto one half of a toasted roll. Top with cheese. Place back under the broiler to melt the cheese.
Slather the other half of the bun with chipotle mayo and place on top of the sandwich. Serve immediately.