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Chicken Fajita Submarine Sandwiches

Total Time

Prep/Total Time: 30 min.


6 servings

If you’re a spice lover, my fajita subs get their zip from chili, cumin and pepper jack. The good news is; they’re not too hot for milder tastes. —Jen Haley, Sidney, NY
Chicken Fajita Submarine Sandwiches Recipe photo by Taste of Home


  • 1 tablespoon chili powder
  • 1-1/2 teaspoons ground cumin
  • 1/2 teaspoon ground oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • Dash cayenne pepper
  • 1 tablespoon canola oil
  • 1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
  • 1 medium sweet red pepper, cut into strips
  • 1 medium onion, halved and sliced
  • 1/2 cup water
  • 1 loaf (1 pound) French bread, halved lengthwise
  • 1/3 cup mayonnaise
  • 6 slices pepper jack cheese


  1. In a small bowl, mix the first six ingredients. In a large skillet, heat oil over medium heat. Add chicken, pepper and onion; cook and stir 10-12 minutes or until no longer pink and vegetables are tender. Stir in water and seasoning mixture. Bring to a boil; cook and stir 8-10 minutes or until thickened.
  2. Spread mayonnaise over cut sides of bread. Layer with cheese and chicken mixture. Replace tops. Cut crosswise into six pieces.
    Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts

1 sandwich: 489 calories, 22g fat (6g saturated fat), 66mg cholesterol, 811mg sodium, 44g carbohydrate (5g sugars, 3g fiber), 29g protein.

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