1 pound ground chicken
1/4 cup grated Parmesan cheese
1/2 cup dry bread crumbs
1/2 cup oil-packed sun-dried tomatoes, drained and diced
1/2 cup chopped Italian flat leaf parsley
1 teaspoon fennel seeds
1/4 teaspoon freshly ground black pepper
1 1/4 teaspoons salt, divided
2 tablespoons olive oil, divided
1 large sweet onion, sliced
3 cloves garlic, slivered
1 green bell pepper, cut into strips
1 tablespoon red bell pepper, cut into strips
2 tablespoons red wine vinegar
1 (1 pound) loaf Italian bread, cut in half lengthwise
4 (1 ounce) slices provolone cheese
In a bowl, mix the ground chicken, Parmesan cheese, bread crumbs, sun-dried tomatoes, parsley, fennel seeds, pepper, and 3/4 teaspoon salt. Form into 8 links.
Heat 1 tablespoon olive oil in a skillet, and cook the sausage links 10 minutes, or until the chicken is no longer pink and juices run clear.
Heat remaining 1 tablespoon olive oil in a separate skillet over medium heat, and saute the onion and garlic about 5 minutes, until tender. Stir in the green bell pepper and red bell pepper. Cook and stir about 5 minutes, until tender. Sprinkle with vinegar and season with remaining 1/2 teaspoon salt.
Place sausages on the bottom of the loaf of bread, cover with the vegetables, and layer with provolone cheese. Form a long sandwich by replacing the top of the loaf, and cut into slices to serve.