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Chicken 'n' Pepper Subs

 Chicken 'n' Pepper Subs
Judy White of Florien, Louisiana offers a twist on the classic Philly sandwich. Her delicious sub calls for tender chicken breast pieces smothered in onions and peppers. Topped with provolone and a mild pepper sauce, these terrific sandwiches are fun to share with a friend.
2 ServingsPrep/Total Time: 30 min.


  • 1 boneless skinless chicken breast (6 ounces), cut into strips
  • 1/8 teaspoon salt
  • Dash pepper
  • 1 teaspoon olive oil
  • 1/2 cup sliced sweet red pepper
  • 1/2 cup sliced green pepper
  • 1/2 cup sliced onion
  • 3/4 teaspoon white wine vinegar
  • 1 small garlic clove, minced
  • 1/4 teaspoon hot pepper sauce
  • 2 slices provolone cheese (1 ounce each)
  • 2 submarine buns, split


  • In a large skillet, saute the chicken, salt and pepper in oil until
  • juices run clear. Remove and keep warm. In the same pan, saute the
  • peppers, onion, vinegar and garlic until vegetables are tender. Stir
  • in pepper sauce and chicken.
  • Place cheese on bun bottoms; top with chicken mixture. Broil 4-6 in.
  • from the heat for 2-3 minutes or until cheese is melted. Replace bun
  • tops. Yield: 2 servings.
Nutritional Facts: 1 sandwich equals 622 calories, 19 g fat (7 g saturated fat), 67 mg cholesterol, 1,198 mg sodium,

2 of 2

Chicken 'n' Pepper Subs (continued)

Nutritional Facts: 74 g carbohydrate, 5 g fiber, 37 g protein.