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1
Preheat a nonstick skillet over med-high heat.
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2
Put the chicken in a bowl with the grill seasoning, fennel seeds, and half of the garlic.
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3
Pile the sun-dried tomatoes on top of each other in small stacks, the slice into strips.
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4
Coarsely chop the thin strips and add to the bowl.
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5
Stack the basil leaves together, then roll them up into a log; shred the basil by thinly slicing the log.
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6
Add the basil to the bowl.
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7
Drizzle olive oil over the bowl; mix the ingredients together, then form 4 patties, 3/4 inch thick.
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8
Cook for 5-6 minutes on each side in the preheated skillet.
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9
Heat a second skillet over med-high heat and preheat broiler, place the top rack at least 6 inches from the heat.
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10
To the hot skillet, add 2 tablespoons extra-virgin olive oil, then the peppers and onions.
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11
Season the mixture with salt and pepper; cook until just tender, about 6-7 minutes.
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12
Toast the rolls on a broiler pan under the hot broiler.
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13
Place the remaining garlic and butter in a small dish; microwave for 15 seconds to melt the butter.
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14
Brush the toasted roll tops with garlic butter; leave the bun bottoms on the broiler pan.
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15
Place the patties on the bun bottoms, then top with the peppers and onions and sliced Provolone cheese.
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16
Place the chicken sandwiches until the broiler again for 30 seconds-1 minute to melt the cheese.
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17
Set the buttered tops in place; serve.
