Ingredients

• 1 pound ground chicken
• 1/4 cup grated Parmesan cheese
• 1/2 cup dry bread crumbs
• 1/2 cup oil-packed sun-dried tomatoes, drained and diced
• 1/2 cup chopped Italian flat leaf parsley
• 1 teaspoon fennel seeds
• 1/4 teaspoon freshly ground black pepper
• 1 1/4 teaspoons salt, divided
• 2 tablespoons olive oil, divided
• 1 large sweet onion, sliced
• 3 cloves garlic, slivered
• 1 green bell pepper, cut into strips
• 1 tablespoon red bell pepper, cut into strips
• 2 tablespoons red wine vinegar
• 1 (1 pound) loaf Italian bread, cut in half lengthwise
• 4 (1 ounce) slices provolone cheese

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Instructions

1. In a bowl, mix the ground chicken, Parmesan cheese, bread crumbs, sun-dried tomatoes, parsley, fennel seeds, pepper, and 3/4 teaspoon salt. Form into 8 links.
2. Heat 1 tablespoon olive oil in a skillet, and cook the sausage links 10 minutes, or until the chicken is no longer pink and juices run clear.
3. Heat remaining 1 tablespoon olive oil in a separate skillet over medium heat, and saute the onion and garlic about 5 minutes, until tender. Stir in the green bell pepper and red bell pepper. Cook and stir about 5 minutes, until tender. Sprinkle with vinegar and season with remaining 1/2 teaspoon salt.
4. Place sausages on the bottom of the loaf of bread, cover with the vegetables, and layer with provolone cheese. Form a long sandwich by replacing the top of the loaf, and cut into slices to serve.