blog post

When Steve grills chicken outdoors, I have him cook a BIG package -- then I make these delicious subs with the leftovers:

Sub buns of your choice (I get these wonderful "tomato hoagie rolls" at the Kroger bakery)

Leftover chicken breasts or steaks from the grill

Tomatoes, onion, green pepper, avocadoes, and stone-ground mustard

Provolone cheese slices

Heat oven to 350 degrees

Slice up some green pepper and onion and saute in a tablespoon or two of olive oil.  Slice up the chicken or steak and add to the pan.  Sprinkle with salt, pepper, and a teaspoon of dried oregano flakes.  When the veggies are soft and the meat is heated, remove from stove.

Slice tomatoes and avocadoes into medium-thin slices

Slice tops off of sub buns lengthwise.  Cover bottom side with mustard.  Lay chicken (or steak) mixture over the mustard, top with tomatoes, then avocadoes, then cheese.

Place on cooking sheet or piece of heavy-duty foil, with tops to the side.  Heat until cheese melts down over the avocado (so the toppings don't fall off).   Remove subs to plate, top, cut in half -- serve and enjoy! 

Potato chips and pickle spears are especially yummy on the side, along with a sturdy beer.