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1
Preheat a nonstick skillet over medium-high heat.
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2
Place the chicken in a medium 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, then slice into thin 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.
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6
Shred the basil by thinly slicing the log (this makes a chiffonade).
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7
Add the basil to the bowl.
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8
Drizzle EVOO over the bowl.
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9
Mix the ingredients together and form 4 patties, 3/4 inch thick.
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10
Cook for 5 to 6 minutes on each side in the preheated skillet.
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11
Heat a second skillet over medium-high heat and preheat the broiler, placing the top rack at least 6 inches from the heat.
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12
To the hot skillet, add the 2 tablespoons of EVOO (twice around the pan), then the peppers and onions.
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13
Season the mixture with salt and pepper.
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14
Cook until just tender, about 6 to 7 minutes.
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15
Toast the rolls on a broiler pan under the hot broiler.
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16
Place the remaining garlic and the butter in a small dish and microwave for 15 seconds on High to melt the butter.
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17
Brush the toasted roll tops with garlic butter and reserve.
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18
Leave the bun bottoms on the broiler pan.
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19
Place the patties on the bun bottoms, then top with the peppers and onions and sliced Provolone cheese.
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20
Place the chicken sandwiches under the broiler again for 30 seconds to 1 minute to melt the cheese.
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21
Set the buttered tops in place and serve!
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22
Trim a sliver off one side of the peeled whole onion to keep it stable as you slice it into disks: Give it feet for stability.
