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Chicken Cacciatore Sandwich
Chicken Cacciatore Sandwich
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Transform leftover shredded chicken into mouthwatering, cheesy chicken cacciatore sandwiches on toasted hoagie rolls with a savory tomato and mushroom sauce.
Ingredients:
  • 2 tablespoons olive oil, or to taste
  • 7 ounces fresh mushrooms, quartered
  • 1 medium red onion, sliced
  • 1 clove garlic, minced
  • 3 fluid ounces sherry wine
  • 1 ounce capers
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 3 cups marinara sauce
  • 2 pounds shredded cooked chicken breast
  • 8 (6 inch) hoagie rolls, split lengthwise
  • 8 slices provolone cheese
  • 0.25 cup sliced black olives, or to taste
Instructions:
  • In a large skillet over medium heat, sauté mushrooms, onion, and garlic in olive oil until onions are translucent, for about 5 minutes.
  • Pour in the sherry, capers, oregano, and basil, and cook until half of the sherry evaporates. Stir in the marinara sauce, add the chicken, and simmer until the sauce reduces by one-third, about 5 to 7 minutes.
  • While the sauce is thickening, position an oven rack about 6 inches below the broiler and preheat the broiler.
  • On a baking sheet, lay out the hoagie rolls cut side up and add a slice of provolone cheese on each.
  • Broil for 1 to 2 minutes until the cheese is melted and the rolls are toasted.
  • Stuff each toasted bun generously with the flavorful chicken mixture and sprinkle with sliced olives for a burst of flavor and color.

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