Chicken cheesesteak hoagie

Chop half a bell pepper and some onion into a pan with a little oil and a pinch of salt and cook slowly over low heat about 30 minutes until very soft and sweet.

Grate the mozzarella, slice the tomato, shred the lettuce and slice the chicken breast as thinly as possible.

Add about five grams of oil to a griddle, cook the chicken with salt, dried minced garlic and Aleppo pepper, chopping it up with a spatula as it cooks.

Layer the slow cooked onions and peppers over the chicken, cover with the grated mozzarella and lay the hoagie roll over the top so the cheese melts and the bread steams.

Spread a little mayo inside the roll, add the lettuce and tomato with a sprinkle of oregano over the vegetables, then scoop in the chicken and cheese.

Wrap it and let it steam a minute or two before slicing in half.