Hot Chicken Philly Sandwich

Background:
This recipe became a favorite of mine at the Cubic Cafeteria. This isn't quite how it's on the menu, but since our chef, Matt, made everything at the grill to order, I had plenty of opportunity to customize the sandwich to my liking. This and a small salad was an almost perfect daily lunch. After having left Cubic for some time, I began to miss my "usual" Chicken Philly on Sourdough, and decided to replicate the recipe at home.

Ingredients (per sandwich):

• 2 slices - Sourdough sandwich bread (doesn't have big holes like sourdough french bread)
• 1 Chicken Breast, diced
• 2 medium mushrooms, sliced
• 1/4 red pepper
• 1/4 green pepper
• 2-3 slices provelone cheese
• 1 slice of chopped onion, seperated
• Light cooking oil

Directions:

1. Chop and cook the chicken in light cooking oil in a frying pan. (medium high?) Cooking chicken on a grill and then chopping is acceptable.
2. Chop the peppers, mushrooms, and onion.
3. Saute along with the chicken for a couple minutes
4. Meanwhile, in a second frying pan (or the same if large enough), begin to lightly toast the bread. (Alternatively: toaster could be used if set to very light)
5. After a minute or two, flip the bread over and add a slice of cheese to each slice.
6. Stir the meat and vegetables into a pile about the shape and size of the bread, add a slice of cheese, continue warming.
7. Once the cheese is partway melted, stir the meat and veggies, and scoop onto one side of the bread with a spatula.
8. Use the spatula to flip the loose piece of bread on top of the sandwich.
9. Continue cooking another minute until cheese is sufficiently melted. Flip entire sandwich partway through if desired to even cooking on bread.
10. Slice sandwich diagonally if desired and serve.