Ingredients

For the sandwiches:
4 teaspoons olive oil
4 red bell peppers, seeded and sliced
1 large yellow onion, thinly sliced

4 reserved cooked chicken breast halves, sliced into thin strips
1 cup diced chorizo or andouille sausage
2 tablespoons balsamic vinegar
Salt and ground black pepper
4 long rolls (submarine or hoagie rolls)

For the potato salad:
6 small to medium Yukon gold potatoes, cut into 2-inch pieces
1/2 cup chopped green onions
4 slices turkey bacon, cooked until crisp
3 tablespoons apple cider vinegar
1 tablespoon olive oil

For the sandwiches:

Directions

Heat the olive oil in a large skillet
over medium-high heat. Add bell peppers and saute 5 minutes, until tender. Remove half
of the peppers from skillet and set aside.
Add onion and saute 3 minutes, until soft. Add sliced chicken and sausage and balsamic
vinegar. Cook 2 minutes to heat through. Season, to taste, with salt and black pepper.
Using tongs, arrange mixture on rolls. Refrigerate remaining bell peppers for another
recipe.

Ingredients

For the potato
salad:

Directions

To make the potato salad, place potatoes in a large
saucepan and pour over enough water to cover. Set pan over high heat and bring to a boil.

Boil 8 minutes, until fork tender. Drain and while still warm, transfer to a large bowl
and add onions, cooked bacon, vinegar, and oil. Season, to taste, with salt and black
pepper.