Chopped chicken pizza hoagie

Slice half an onion and half a green bell pepper pole to pole; slice the romaine and the pepperoncinis for topping.

Slice the chicken breast as thin as possible; season with salt, a little MSG, oregano, garlic powder and red pepper flake and mix.

Heat a cast iron pan over medium-high with cooking spray; sear the chicken on all sides until just cooked through, a couple of minutes, chopping it into small pieces as it cooks.

Turn the heat to medium, add 15 g olive oil, then the peppers and onions with crushed black pepper and fennel seed; cook 3 to 5 minutes for some color and slight softening, not full caramelization.

Blitz the San Marzano tomatoes to a puree, pour over the peppers and onions with a pinch of salt and cook down, stirring occasionally, until thickened, about 7 to 10 minutes; taste and salt.

Set the oven to broil; grate the mozzarella and mix with the Parmesan Reggiano.

Halve the hoagie rolls and toast the interior lightly on an aluminum baking screen.

Spread sauce on both sides, add about 120 g cooked chicken per sandwich, plenty of the pepper and onion sauce and half the cheese mixture.

Broil to melt the cheese; top with sliced pepperoncinis and thinly sliced lettuce.

Optionally wrap the sandwich after it comes out to steam the bread a little.