2 tablespoons vegetable oil
2 medium onions, thinly sliced
1 red bell pepper, seeded and thinly sliced
2 cups shredded skinless meat from a rotisserie chicken (about 8 oz.)
6 whole-grain sandwich rolls
6 slices provolone
1. Preheat oven to 375ºF. Warm oil in a medium skillet over medium heat. Add onions and bell pepper and cook, stirring, until softened, 5 to 7 minutes. Stir in chicken and season with salt. Cook, stirring, until heated through.
2. Pile chicken mixture onto bottom halves of rolls. Top each portion with a slice of cheese and top halves of rolls. Place sandwiches on a baking sheet and bake until cheese has melted, about 5 minutes. Serve immediately.
Nutritional Information Amount per serving: Calories: 424 Fat: 16g Saturated fat: 7g Protein: 29g Carbohydrate: 41g Fiber: 4g Cholesterol: 52mg Sodium: 842mg
All You, Jan. 2012: Philly Chicken Sandwiches