Ingredients

• 2 skinless, boneless chicken breast halves
• 1 teaspoon seasoned salt
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 large onion, sliced
• 1/2 green bell pepper, sliced
• 2 fresh mushrooms, sliced
• 2 fresh hoagie rolls, split lengthwise
• 4 slices provolone cheese
• 2 teaspoons mayonnaise, or to taste
• 4 slices tomato, or to taste
• 4 leaves lettuce, shredded, or to taste

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Instructions

1. Preheat grill for medium heat and lightly oil the grate.
2. Place chicken between 2 sheets of heavy plastic on a work surface. Firmly pound chicken with the smooth side of a meat mallet to a 1/2-inch thickness.
3. Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred chicken; season with seasoned salt.
4. Heat olive oil and butter in a skillet over medium heat. Add onion, bell pepper, and mushrooms; cook and stir until browned, 5 to 7 minutes. Stir in chicken; cook until heated through.
5. Set oven rack about 6 inches from the heat source and preheat the oven's broiler, or preheat a toaster oven.
6. Spread chicken mixture on the bottom half of each hoagie roll. Lay 2 pieces of provolone cheese side-by-side over chicken mixture.
7. Place hoagie rolls under broiler or in toaster oven and cook until provolone cheese is melted and bread is crunchy, 2 to 3 minutes.
8. Spread 1 teaspoon mayonnaise on top half of each hoagie roll. Top each half with 2 tomato slices and 1/2 of the lettuce. Fold halves together and roll each hoagie tightly in foil, using a knife to push any filling back inside. Set aside for flavors to blend, 1 to 2 minutes.