Chicken and sausage sandwiches with peppers and onions

Remember those chipotle-honey mustard chicken breasts I made the other day? By making a few extra you can use the leftovers for this super duper fast dinner.

This is another recipe from Robin to the Rescue by Robin Miller (she is secretly my new BFF even though she doesn't know it yet).

Pretty lettuce, eh? Its from our garden!!

Total time: 15-20min

Makes 4 sandwiches

2 tbs olive oil

2 medium red bell peppers, cut into strips (I used 1 red and 1 green)

1 cup onion sliced into half moons

Salt & Pepper

1lb chicken breast, cut into cubes (I used 3 leftover chipotle-honey mustard chicken breasts)

1 cup diced precooked spicy sausage (I used Aidells andouille)

2 tbs balsamic vinegar

4 Hoagie rolls

Heat 1 tbs oil in large skillet over medium-high heat. Add the peppers and onions. Cook until soft and slightly caramelized. About 5 min. Season with salt and pepper and remove from pan.

Heat remaining oil in same skillet over med-high heat. Add the chicken (if using leftover chipotle chicken you don't need to cook it again, simply reheat in pan). Add the precooked sausage to pan with chicken until warmed through. Add balsamic vinegar and cook for 1 min.

Toast hoagie rolls if desired. Using tongs pile on chicken mixture then top with onion and peppers. Enjoy!