Preheat oven to 350 degrees F. Prepare the chicken by sprinkling the Southwest seasoning over the surface on all sides, along with salt and pepper.

Heat 1-2 tablespoons olive oil in a large skillet over medium heat. Cook the chicken in the skillet for about 5-7 minutes on each side, until cooked through. Remove from the skillet to a plate, cover loosely with foil and let stand for 10 minutes before shredding. Set aside.

In the same skillet, add a little more olive oil then the onions and peppers. Cook over medium heat until just soft, tossing often to prevent sticking, about 5-7 minutes. Add the shredded chicken back to the skillet, reduce heat to medium-low and cook until heated through.

Meanwhile, arrange the bread slices on a baking sheet. Sprinkle half of the cheese evenly over each slice. Bake at 350 degrees F for 4 to 5 minutes or until cheese melts. Remove pan from the oven. Increase oven temperature to a high broil. Top the bread slices evenly with the shredded chicken mixture, then top with the remaining cheese. Broil for 5 to 7 minutes, or until the cheese is toasted golden and bubbly. Watch carefully to avoid burning. Serve immediately, open-faced with fork and knife.

Source: Southern Living's Country Music's Greatest Eats