There’s more than one way to peel a pepper. Or, rather, there’s more than one way to slice it. My favored method is taking a knife and sectioning down the sides. Slicing downward along the outer perimeter so as not to disturb the seeds and innards. If you cut straight from the top peaks to the bottom, you can often avoid an exploding mess of seeds. All can be conveniently thrown away without a ton of cleanup.
When I’m making chicken hoagies I take the pepper sections and slice them into strips. Drizzle oil into a pan, add onion, peppers and get cooking. Cook down until onions and peppers have softened and caramelized enough for flavoring the sandwich. Place on a plate and set aside.
Heat the oven to 350° and foil line a cookie sheet (trust me, it makes clean-up easier).
Sauté sliced chicken breasts in the pan drippings adding oil if needed. Brown the chicken until it’s nearly cooked. Add the onion and pepper mix. Cook until chicken is done.
Toast hoagie rolls in a 350° oven for a couple minutes. Remove rolls. Add chicken, onions and peppers to each roll then top with provolone cheese slices.
Place hoagies in the oven. Crank it to broil and heat for a couple more minutes. Important: Stay by the oven and keep an eye out or the hoagies will burn – like black char burn that you don’t want to eat.
Take the sandwiches out, plate them and enjoy!
I can get into the bigger points about doing things more than one way another time. Right now, I have to feed a hungry house!
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