Chicken Fajita Submarine Sandwiches
If you’re a spice lover, my fajita subs get their zip from chili, cumin and pepper jack. The good news is; they’re not too hot for milder tastes. —Jen Haley, Sidney, NY
Can you freeze Chicken Fajita Submarine Sandwiches?
Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Ingredients
- 1 tablespoon chili powder
- 1-1/2 teaspoons ground cumin
- 1/2 teaspoon ground oregano
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- Dash cayenne pepper
- 1 tablespoon canola oil
- 1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
- 1 medium sweet red pepper, cut into strips
- 1 medium onion, halved and sliced
- 1/2 cup water
- 1 loaf (1 pound) French bread, halved lengthwise
- 1/3 cup mayonnaise
- 6 slices pepper jack cheese
Directions
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1In a small bowl, mix the first six ingredients. In a large skillet, heat oil over medium heat. Add chicken, pepper and onion; cook and stir 10-12 minutes or until no longer pink and vegetables are tender. Stir in water and seasoning mixture. Bring to a boil; cook and stir 8-10 minutes or until thickened.
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2Spread mayonnaise over cut sides of bread. Layer with cheese and chicken mixture. Replace tops. Cut crosswise into six pieces.
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