Fry up 3 slices of bacon until crisp, over medium-high heat. Remove from heat.
Slice up red pepper lengthwise, and cook slowly, over medium-high heat in the bacon fat, until soft. Remove from pan and keep warm.
Coat 4 chicken thighs in olive oil, and then coat in Italian breadcrumbs. Add about 1 tablespoon of olive oil to the pan, and cook the chicken thighs at medium-high heat for about 1 minute each side, until firm. Place the chicken in a sub roll (long roll, whatever you call it where you are!), top with a slice of provolone cheese (I thought that fit the Italian theme best. If you like other cheese, use that!), and top with the red pepper and bacon.
I used potato rolls, which were VERY long, so each roll took two pieces of chicken. I served the sandwiches with baked potatoes, with lots of butter and sour cream. YUMMY!
