Balsamic Glazed Chicken And Bell Pepper Sandwiches - cooking recipe

Ingredients

4 teaspoons olive oil, divided
1/2 teaspoon salt, divided
1 1/4 lbs chicken breast tenders
1/2 cup balsamic vinegar, divided
2 cups red bell peppers, cut into strips (about 2 medium)
2 cups onions, vertically sliced (about 1 large)
16 ounces focaccia bread (2 8oz loaves)
4 ounces provolone cheese, thinly sliced
1/8 teaspoon black pepper

Preparation

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
Sprinkle 1/4 teaspoon salt over chicken.
Add chicken to pan; cook 1 minute on each side or until lightly browned.
Add 1/4 cup vinegar; cook 2 minutes or until chicken is done and vinegar is syrupy.
Remove chicken mixture from the pan; cover and keep warm.
Wipe pan clean with a paper towel.
Return pan to medium-high heat; add remaining 2 teaspoons oil.
Add bell pepper and onion; saute 7 minutes or until tender.
Stir in remaining 1/4 teaspoon salt and remaining 1/4 cup vinegar; cook 1 minute or until vinegar is syrupy.
Cut foccaccia loaves in half horizontally.
Arrange chicken mixture evenly over bottom halves of bread; top with bell pepper mixture.
Arrange cheese over pepper mixture, and sprinkle with black pepper.
Top with top halves of bread.
Place a cast-iron or heavy skillet on top of sandwiches; let stand 5 minutes.
Cut each sandwich into 6 wedges.