Chicken and Sausage Sandwiches with Fried Bell Peppers (Robin Miller) |
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Prep Time: 15 Minutes Cook Time: 11 Minutes |
Ready In: 26 Minutes Servings: 4 |
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Ingredients:
2 tablespoons olive oil, divided |
2 medium red bell peppers, seeded and sliced into thin strips |
1 cup onion sliced into half-moons |
salt and freshly ground black pepper to taste |
1 pound cooked shredded chicken |
1 cup diced chorizo, andouille, or other cooked spicy sausage |
2 tablespoons balsamic vinegar |
4 long rolls (submarine or hoagie rolls) |
Directions:
1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the bell peppers and onion and cook, stirring, until softened, about 5 minutes. Season with salt and pepper. Remove the vegetables from the skillet and set aside.
2. Heat the remaining 1 tablespoon oil in the same skillet over medium-high heat. Add the chicken and cook until golden brown, 3 to 5 minutes. Add the sausage and vinegar and cook for 1 minute to heat through.
3. Using tongs, arrange the chicken mixture on the open rolls, top with the fried peppers and serve.
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