Chicken Fajita Sub

Preheat the oven to 425°F (220°C). Remove the seeds from the bell pepper and cut it into 1/4-inch strips. Peel the onion and cut it into 1/4-inch slices. Shred the cheese, halve the lime, and split the rolls lengthwise without cutting completely through. On a separate cutting board, cut the chicken across the grain into 1/2-inch strips and pat dry.

Toss the chicken in a large bowl with the fajita seasoning and 2 tablespoons of the vegetable oil until evenly coated.

Heat the remaining 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the pepper and onion. Cook for 6 to 8 minutes, stirring occasionally, until tender and lightly browned. Transfer the vegetables to a plate.

Add half the chicken to the hot skillet in a single layer. Cook for 5 to 6 minutes, turning occasionally, until browned and cooked through. Check several of the largest pieces with an instant-read thermometer; each must reach 165°F (74°C). After the chicken reaches temperature, wash and sanitize the tongs or switch to clean tongs before transferring it to a clean plate. Repeat with the remaining chicken, again using washed and sanitized or clean tongs to transfer it after it reaches 165°F (74°C).

Return all the chicken and vegetables to the skillet. Squeeze the lime over the filling and toss over medium heat for 1 to 2 minutes, scraping up the browned bits.

Arrange the split rolls cut-side up on the baking sheet. Bake for 3 to 4 minutes, until lightly toasted. Spread 1 tablespoon mayonnaise inside each roll.

Divide the hot chicken and vegetable filling among the rolls. Top each with 2 ounces of shredded Monterey Jack. Bake for 4 to 6 minutes, until the cheese is fully melted. Close the subs and serve hot.