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1
Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil.
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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.
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3
Roast until just cooked through, 15 minutes.
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4
Transfer the chicken to a cutting board; discard the foil and reserve the baking sheet.
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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.
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6
Add the garlic, 1/4 teaspoon salt, and pepper to taste and cook, 1 minute.
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7
Remove from the heat and stir in the pickled peppers.
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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.
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9
Thinly slice the chicken and divide among the rolls.
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10
Top evenly with the onion mixture and the cheese.
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11
Return to the oven to melt the cheese, about 2 minutes.
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12
Top with hot sauce and/or ketchup and serve with carrot and celery sticks.
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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
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14
Photograph by Christopher Testani
