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About the Recipe
Ingredients
350 g (≈0.77 lb) chicken, cut into small bite-sized pieces
2 bell peppers, thinly sliced into strips
Shredded mozzarella cheese
Cheese slices
4–5 tsp oil
1 tsp chili flakes (adjust to taste)
Optional: 1–2 tsp chili oil
1 tsp minced garlic
1 tsp oregano
1 tsp sumac
½ tsp cumin powder
½ tsp ground coriander
Dinner rolls or slider buns
Cream cheese or mayonnaise for spreading
Melted butter, for brushing
Salt (if using unsalted butter)
Parsley, chopped (for garnish)
Preparation
Preheat oven:Set to 350°F (175°C). Line a baking tray with parchment paper.
Prepare the chicken:In a bowl, mix chicken with oil, garlic, chili flakes, chili oil (optional), oregano, sumac, cumin, and ground coriander.Marinate for 10–15 minutes.
Cook the chicken and peppers:Heat a little oil in a pan. Add the marinated chicken and cook on medium heat for 7–9 minutes per side.While cooking, add the thinly sliced bell peppers to the pan and toss together.Cook until the chicken is fully done and the peppers soften slightly.Remove from heat and let it cool slightly.
Prepare the rolls:Slice the dinner rolls horizontally, keeping the bottom intact.Optionally, hollow out a bit of the soft center to make space for the filling.Spread cream cheese or mayonnaise on the bottom halves.
Assemble the rolls:Add the cooked chicken-pepper mixture, shredded mozzarella, and one cheese slice into each roll.
Brush with butter:Brush the tops with melted butter.Add a pinch of salt if using unsalted butter.
Cover and bake:Place rolls on the bottom rack, cover with foil, and bake at 350°F for 15 minutes.
Optional broil:Remove foil and broil for 2–3 minutes, until the tops are golden and slightly crispy.
Garnish and serve:Sprinkle with chopped parsley and serve hot.