CHICKEN FAJITA SUBMARINE SANDWICHES

Chicken Fajita Submarine Sandwiches image

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

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 14

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

Steps:

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., Spread mayonnaise over cut sides of bread. Layer with cheese and chicken mixture. Replace tops. Cut crosswise into six pieces. Freeze option: 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 : Calories 489 calories, Fat 22g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 811mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 3g fiber), Protein 29g protein.