Chicken Cheesesteaks

Directions

1. 1
   Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil.
2. 2
   Toss the chicken, 1 tablespoon olive oil, the paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl; spread in a single layer on the baking sheet.
3. 3
   Roast until just cooked through, 15 minutes.
4. 4
   Transfer the chicken to a cutting board; discard the foil and reserve the baking sheet.
5. 5
   Heat 1 tablespoon olive oil in a skillet over medium-high heat; add the onion and cook, stirring occasionally, until golden, 6 to 8 minutes.
6. 6
   Add the garlic, 1/4 teaspoon salt, and pepper to taste and cook, 1 minute.
7. 7
   Remove from the heat and stir in the pickled peppers.
8. 8
   Brush the insides of the rolls with the remaining 1 tablespoon olive oil; arrange cut-side up on the baking sheet and toast in the oven, about 2 minutes.
9. 9
   Thinly slice the chicken and divide among the rolls.
10. 10
    Top evenly with the onion mixture and the cheese.
11. 11
    Return to the oven to melt the cheese, about 2 minutes.
12. 12
    Top with hot sauce and/or ketchup and serve with carrot and celery sticks.
13. 13
    Per serving: Calories 625; Fat 30 g (Saturated 9 g); Cholesterol166 mg; Sodium 1,248 mg; Carbohydrate 41 g; Fiber 3 g; Protein 46 g
14. 14
    Photograph by Christopher Testani