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Chicken Fajita Submarine Sandwiches

Total Time

Prep/Total Time: 30 min.

Makes

6 servings

If you’re a spice lover, my fajita subs get their zip from chili, cumin and pepper jack. The good news is; they’re not too hot for milder tastes. —Jen Haley, Sidney, NY
Chicken Fajita Submarine Sandwiches Recipe photo by Taste of Home

Ingredients

  • 1 tablespoon chili powder
  • 1-1/2 teaspoons ground cumin
  • 1/2 teaspoon ground oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • Dash cayenne pepper
  • 1 tablespoon canola oil
  • 1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
  • 1 medium sweet red pepper, cut into strips
  • 1 medium onion, halved and sliced
  • 1/2 cup water
  • 1 loaf (1 pound) French bread, halved lengthwise
  • 1/3 cup mayonnaise
  • 6 slices pepper jack cheese

Directions

  1. In a small bowl, mix the first six ingredients. In a large skillet, heat oil over medium heat. Add chicken, pepper and onion; cook and stir 10-12 minutes or until no longer pink and vegetables are tender. Stir in water and seasoning mixture. Bring to a boil; cook and stir 8-10 minutes or until thickened.
  2. Spread mayonnaise over cut sides of bread. Layer with cheese and chicken mixture. Replace tops. Cut crosswise into six pieces.

Can you freeze Chicken Fajita Submarine Sandwiches?

Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts

1 sandwich: 489 calories, 22g fat (6g saturated fat), 66mg cholesterol, 811mg sodium, 44g carbohydrate (5g sugars, 3g fiber), 29g protein.

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