Add 2 tablespoons olive oil to skillet and place over MEDIUM-HIGH heat. Add chicken. Season with half the garlic pepper and oregano, and salt to taste. Cook for 3 minutes or until nicely seared and golden brown on one side. Flip and season with remaining seasoning. Continue to cook until chicken is cooked through and no longer pink in center. Remove pan from heat and transfer chicken to cutting board to rest.

Return pan to heat and add remaining 1 tablespoon of olive oil. Add sliced bell peppers and onion and cook, stirring occasionally, for several minutes. Add garlic and continue to cook until bell pepper and onion have softened and are fork tender. Remove from heat.

Slice chicken and set oven to BROIL.

Assemble sandwiches by spreading a couple of tablespoons of the Giardiniera Sandwich Spread over both sides of a hoagie roll. Layer with sliced chicken, sauteed peppers and onions, and a slice of provolone cheese.

Place assembled sandwiches on a large baking sheet and pop them under the broiler for just a minute or two, until cheese has melted and edges of hoagie bun are toasted.