Recipes

For the sandwiches: 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. For the potato salad: 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. 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