Italian Chicken, Pepper and Onion Sub

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Submitted by mdkeener on Fri, 01/30/2009 - 13:26.

Italian chicken, pepper and onion sub

Summary

Yield
Prep Time	20 minutes
Diet genre	Low fat
Recipes	Entrees

Description

A typical Italian sausage and pepper grinder from a sub shop can pack over 1,000 calories and 68 grams of fat. Some chains do offer healthier alternatives, but it’s easy and less expensive to make your own. It’s also fun to make a giant party-sized sub to feed a crowd.

Ingredients

3 T pitted, finely chopped black olives
2 T capers, rinsed and chopped
2 T low-fat mayonnaise
12-inch loaf italian brea, split lengthwise
2 t olive oil
1 lb frozen pepper stir-fry mix
2 clv garlic, minced
1 t balsamic vinegar
8 oz sliced cooked chicken breast
1⁄4 t salt
ground black pepper, to taste
1⁄2 c fresh basil leaves (optional)

Instructions

In a small bowl, mix together the olives, capers and mayonnaise. Spread the mixture over the cut side of the top of the loaf of bread.

In a medium skillet over high heat, combine the oil and pepper mix. Saute until the peppers are tender and browned, about 5 minutes. Add the garlic and vinegar and cook for another minute.

Spoon the peppers evenly over the bottom half of the loaf of bread. Top with the chicken, then season with salt and pepper. Add a layer of fresh basil leaves (if using). Place the top half of the loaf on the sandwich, then cut into 6 slices.

Notes

Nutrition information per slice (values are rounded to the nearest whole number): 297 calories; 53 calories from fat; 6 g fat (1 g saturated; 0 g trans fats); 15 mg cholesterol; 45 g carbohydrate; 14 g protein; 3 g fiber; 1,130 mg sodium.