- 2 tablespoons butter, divided
- 1 cup sliced sweet onion, such as Vidalia
- 3 cups sliced peppers, red, yellow, orange and green
- Salt and pepper
- 2 boneless chicken breasts, about 1 pound
- 1 tablespoon taco seasoning
- 1 package mini sub buns
- 8 slices cheese, Colby Jack or Pepper Jack
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Melt 1 tablespoon butter in a large frying pan, add peppers and onion, salt and pepper, to taste. Sauté over medium-high heat for 5 minutes intermittently moving vegetables around in pan. Once vegetables are starting to get soft and slightly brown, turn heat off and move vegetables to a plate.
Remove any gristle, tendons, or fat from chicken and slice against the grain in very thin slices (this can be done while you are cooking vegetables). Add remaining tablespoon of butter to pan. When butter is sizzling, add chicken slices and sprinkle with taco seasoning. Cook until all chicken is no longer pink, cooked through, and brown around the edges, at least 5 minutes.
While you are cooking chicken, place buns face up on a baking sheet and place in oven on top rack with broiler on low. Allow buns to just start to become brown, approximately 2 minutes. Remove and set aside.
Sandwich assembly: lay slices of chicken on bottom half of sub bun, cover with peppers and onions, if using small buns lay a slice of cheese on top of vegetables. Return sandwich to broiler and watch while cheese melts. This will only take a minute.
Serve sandwich as-is or drizzle with homemade buttermilk ranch dressing.