INGREDIENTS
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2 teaspoons olive oil
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3/4 pound skinless, boneless chicken breast, cut into (1-inch-thick) strips
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1/8 teaspoon salt
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1/8 teaspoon freshly ground black pepper
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1 cup red bell pepper strips
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1 cup green bell pepper strips
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1 cup vertically sliced onion
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1 1/2 teaspoons white wine vinegar
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1/8 teaspoon salt
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2 garlic cloves, minced
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1/2 teaspoon hot pepper sauce
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4 (3-ounce) submarine rolls (such as Cobblestone Mill brand)
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4 (1-ounce) slices provolone cheese