Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Sandwiches
For Marinating / Finishing (optional)
Method
For the Sandwiches
Prep the chicken
Trim any excess fat from the chicken breasts. If breasts are thick, butterfly or pound to an even thickness about 1/2 inch to ensure even cooking. Season both sides with 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder.
Cook the chicken
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When hot, add the chicken breasts and cook 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior is golden brown. Remove chicken to a cutting board and let rest 5 minutes, then slice thinly against the grain into 1/4-inch strips.
Sauté peppers and onions
While chicken rests, wipe the skillet lightly and return to medium heat with remaining 1 tablespoon olive oil. Thinly slice the onion and both bell peppers into 1/4-inch strips. Add onion and peppers to the skillet, season with a pinch of salt and the optional 1/2 tsp dried oregano, and sauté 6–8 minutes until softened and edges begin to brown. If using, add 1 tsp Worcestershire sauce during the last minute of cooking and stir to combine.
Combine chicken with vegetables
Add the sliced chicken back into the skillet with the peppers and onions and stir to combine. Cook 1–2 minutes to warm the chicken through. Taste and adjust seasoning (add red pepper flakes or extra salt/pepper if desired).
Assemble and melt cheese
Split the hoagie rolls but keep hinge intact. Butter the cut faces lightly. Option A: Toast rolls in a separate skillet or under a broiler until golden (about 1–2 minutes). Option B: Place open rolls on a baking sheet. Pile equal portions of the chicken-pepper-onion mixture into each roll. Evenly distribute shredded mozzarella (about 1/2 cup per sandwich). If using an oven or broiler, place assembled sandwiches under a broiler or in a 425°F (220°C) oven for 2–4 minutes until cheese is melted and bubbly. If using a skillet, cover the skillet briefly after adding cheese to trap steam and melt cheese for 1–2 minutes.
Finish and serve
Optionally squeeze 1 tbs lemon juice over the filling or sprinkle red pepper flakes for brightness and heat. Close sandwiches and serve immediately while hot and cheesy.