Chicken Cheesesteak Sandwich

Ingredients:

• 700 g of skinless and boneless chicken thighs
• 3 tablespoons extra-virgin olive oil
• 0.5 tsp paprika
• 1 large onion, thinly sliced
• 2 cloves garlic, finely chopped
• 0.5 cup pickled hot or sweet cherry peppers, thinly sliced
• 4 soft hoagie buns, split on the side
• 6 slices American cheese (about 120 g), cut in half
• Hot sauce and/or ketchup (optional)
• Carrot and celery sticks, for serving (optional)

Preparation:

1. Preheat oven to 450°F (230°C). Line a baking sheet with foil. Combine the chicken, 1 tablespoon olive oil, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on the sheet; arrange in a single layer on the sheet. Bake until cooked through, 15 minutes. Transfer the chicken to a cutting board, remove the foil, and set the baking sheet aside.
2. Heat 1 tablespoon olive oil in a skillet over medium heat; add the onion and cook, stirring occasionally, until golden brown, 6-8 minutes. Add the garlic, 1/4 teaspoon salt, and black pepper to taste and cook for 1 minute. Remove from heat and stir in the pickled peppers. Brush the insides of the buns with the remaining 1 tablespoon olive oil; place them cut-side up on a baking sheet and toast in the oven for 2 minutes.
3. Thinly slice the chicken and arrange it on the buns. Top evenly with the onion mixture and cheese. Return to the oven until the cheese melts, about 2 minutes. Drizzle with hot sauce and/or ketchup and serve with carrot and celery sticks.