Spray baking dish and preheat oven to 350º

Slice Hawaiian rolls and place bottom half in baking dish

On stovetop in a large skillet, saute peppers, onions and mushrooms in olive oil until carmelized and softened, about 5-7 minutes. Remove from pan and put in bowl and let cool for 2 min.

While veggies are cooling, melt butter in a small bowl – 40 seconds in microwave. (Tip: top glass with Glad Press n’ Seal plastic wrap so it doesn’t make a mess!)

Lay Chicken Breast slices across the Hawaiian roll bottoms

Spread pepper mixture across the chicken slices, then add provolone cheese and Hawaiian roll tops

To the bowl with the melted butter, add mustard, Worcestershire, poppy seeds and salt. Whisk until blended.

Baste top of rolls with butter mixture, be sure to cover all the tops and a little can run down the sides. You don’t need to use all of this – I used about 3/4 of it.

Bake for 15 minutes covered with foil for the cheese melt, then 5 additional minutes uncovered until the tops are golden brown.