Welcome the weekend with Chicken Sandwiches with White Onions and Peppers

My husband and I made Chicken Sandwiches with White Onions and Peppers (click for the recipe) from Everyday Food magazine for the first time on a Friday night.
   It was a great way to start the weekend, with a delicious, satisfying sandwich.
   The sandwiches were quick to make, too, so end-of-work-week exhaustion didn’t interfere with their production. (Beer sipping also didn’t interfere with production, another indication of their ease.)
   The sandwiches are not at all spicy, and so are quite family-friendly and perhaps even picky-eater friendly. I’m guessing kids ages 12 and up will eat these sandwiches.
   The recipe calls for a baguette. Most baguettes I’ve come across are far too thin for my liking for a sandwich, so we used small sub buns instead.
   The recipe serves two, so be sure to increase the ingredients if you want to make more sandwiches.
   White onion, bell pepper, mushrooms and fresh oregano are cooked in a skillet, then transferred to a bowl and combined with red wine vinegar.
   Chicken cutlets (chicken breasts pounded with a kitchen mallet will work too) are seasoned with salt, pepper and a pinch of cayenne pepper and are cooked in a skillet.
   To serve, mayonnaise is spread on a cut bun, then vegetables and chicken are put on and topped with lettuce.