1teaspoongarlic pepper(can sub garlic powder + fresh ground pepper)
1poundskinless boneless chicken breast,chopped into 1-inch piece
2tablespoonsextra virgin olive oil,divided
1poundsmoked sausage with cheddar cheese(or sausage of your choice), sliced
1/2largered bell pepper,seeded and cut into strips
1mediumjalapeno pepper,seeded and chopped finely (optional for spice lovers)
One12-ouncebottle chili sauce
1/3cupsweet pickle relish
1tablespoonapple cider vinegar
2teaspoonsspicy brown mustard
1cupshredded Monterey Jack cheese(or Pepper Jack)
In a small bowl, mix together the garlic and cayenne pepper. Sprinkle the chicken pieces with the pepper mixture.
In a large nonstick skillet, heat 1 tablespoon of olive oil and stir-fry the seasoned chicken for 4 to 5 minutes or until no longer pink. Remove the chicken from the pan. Add the sausage to the skillet and brown, about 4 minutes, stirring occasionally. Remove the sausage from the pan and set aside.
Add remaining 1 tablespoon olive oil to the skillet and sauté the onion, red bell pepper and jalapeño (if using) until tender and the onions begin to become translucent, about 5 minutes. Add the chicken and sausage back to the skillet. Stir in the chili sauce, relish, water, vinegar, mustard and Worcestershire sauce. Cover and simmer 10-12 minutes.
When ready to serve place the French rolls on a rimmed baking sheet. Preheat your oven's broiler. Pile the chicken and sausage mixture onto the French rolls. Top each sandwich with 2 tablespoons shredded cheese. Place under the broiler for a minute or so- just until the cheese melts and the rolls are toasted. Watch closely, so you don't burn the rolls!
*Bottled chili sauce can be found near the ketchup in your grocery store.