3 cups chicken, cooked & shredded (rotisserie leftovers are best)
2 mixed bell peppers (ribs and seeds removed), thinly sliced
1 large red onion, halved and thinly sliced
4 garlic cloves, thinly sliced
2 tablespoons vegetable oil, such as safflower
Coarse salt and ground pepper
6 ounces sliced provolone cheese
4 soft hoagie rolls, split lengthwise
1/4 cup Hellmans mayonnaise
Fire up the broiler.
On a rimmed baking sheet lined with aluminum foil, toss together peppers, onion and garlic with vegetable oil. Broil, tossing occasionally, until crisp-tender and slightly charred, 6 to 8 minutes; season with salt and pepper. Add chicken to broiled vegetables; toss, and spread in a single layer.
Top chicken and vegetables with cheese; broil until cheese is bubbling, 30 seconds to 1 minute. Scoop out most of the doughy center from both halves of rolls; discard. Spread rolls with mayonnaise; fill with chicken and vegetables.