This chicken cacciatore sandwich is one of my favorite dishes to cook. You'll love all the flavors and the crunch of the toasted bread. Recipe doubles easily and freezes well. Enjoy!
Ingredients
- olive oil: 2 Tbsp (to taste)
- ounces fresh mushrooms, quartered: 7 piece
- medium red onion: 1 piece (sliced)
- clove garlic: 1 piece (minced)
- fluid ounces sherry wine: 3 piece
- capers: 1 oz
- oregano: 1 tsp (dried)
- basil: 1 tsp (dried)
- marinara sauce: 3 cups
- cooked chicken breast: 2 pound (shredded)
- hoagie rolls, split lengthwise: 8 piece (6 inch)
- slices provolone cheese: 8 piece
- black olives: 0.25 cup (to taste, sliced)
Metric Conversion
Stages of cooking
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Heat olive oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; sauté until onions are translucent, about 5 minutes.
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Add sherry, capers, oregano, and basil; cook until 1/2 of the sherry has cooked out. Add marinara sauce. Stir in chicken and cook until sauce has reduced by a third, 5 to 7 minutes.
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While the sauce is reducing, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
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Place split hoagie rolls on a baking sheet and top each with a slice of provolone cheese.
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Broil until cheese is melted and rolls are toasted, 1 to 2 minutes.
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Fill each toasted bun with chicken mixture and top with sliced olives.
