CHICKEN CACCIATORE SANDWICH

Chicken Cacciatore Sandwich image

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!

Provided by Mark Stroginis

Time 35m

Yield 8

Number Of Ingredients 13

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
¼ cup sliced black olives, or to taste

Steps:

Heat olive oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; sauté until onions are translucent, about 5 minutes.
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.
While the sauce is reducing, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Place split hoagie rolls on a baking sheet and top each with a slice of provolone cheese.
Broil until cheese is melted and rolls are toasted, 1 to 2 minutes.
Fill each toasted bun with chicken mixture and top with sliced olives.

Nutrition Facts : Calories 663.2 calories, Carbohydrate 55.8 g, Cholesterol 106.6 mg, Fat 26.3 g, Fiber 5.3 g, Protein 47.5 g, SaturatedFat 9.3 g, Sodium 1334.9 mg