Ingredients

• 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)
• 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

Instructions

1. 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.
2. 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.
3. Using tongs, arrange mixture on rolls. Refrigerate remaining bell peppers for another recipe.
4. 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.