Make 'Em Feel Loved Balsamic Chicken Sandwich

A month or so ago I posted a sandwich recipe that had marinated steak and veggies on a hoagie roll with melted cheese and aioli. I mentioned in that blog post that I make a million different sandwiches that are a variation on this theme: chopped veggies, marinated meat, melted cheese and aioli on a toasted bun. The possibilities are endless! These sandwiches are a great idea if you're short on time or want to make a super cost effective meal to share with friends and family. This sandwich in particular pairs chicken breast (one breast magically serves 2 adults!) marinated in a balsamic vinaigrette, veggies sauteed in a balsamic-brown sugar reduction, melted provalone and fragrant aioli. Delicious!
Ingredients:
2 hoagie rolls, split
1 boneless, skinless chicken breast
3 slices of provalone
1/2 cup balsamic vinaigrette http://happiestbelly.blogspot.com/2009/04/honey-dijon-balsamic-vinaigrette.html
3 tbsp. basic aioli http://happiestbelly.blogspot.com/2009/05/technique-tuesday-messing-with-mayo.html
6 button or baby bella mushrooms, quartered
1/2 sweet red pepper, diced
1/2 small red onion, diced
1/4 cup balsamic vinegar
2 tbsp. light brown sugar
1 tbsp. olive oil
salt, pepper

Assembly:
Marinate chicken in vinaigrette for 15 minutes-3 hours. Grill over medium high heat until juices run clear (4-6 minutes/side depending on thickness). Let chicken rest for 10 minutes before dicing. While chicken rests, saute vegetables in olive oil over medium-high heat. Add vinegar and brown sugar then reduce heat to low. Add salt, pepper to taste. Cook until liquids are almost absobed (about 10 minutes). Add chicken and mix. Add mixture evenly to split rolls. Top with 1 1/2 slice provalone per sandwich. Bake, open-faced, for 5-7 minutes at 375 degrees. Drizzle aioli, press sandwiches closed and serve.