Chicken Cacciatore Sandwich
Description
Leftover shredded chicken is mixed with a briny tomato and mushroom sauce and heaped onto toasted hoagie rolls with melted provolone in these easy chicken cacciatore sandwiches.
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
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1 teaspoon dried oregano
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1 teaspoon dried basil
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3 cups marinara sauce
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2 pounds shredded cooked chicken breast
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8 (6 inch) hoagie rolls, split lengthwise
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8 slices provolone cheese
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1/4 cup sliced black olives, or to taste
Directions
1
Heat olive oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; sauté until onions are translucent, about 5 minutes.
2
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.
3
While the sauce is reducing, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
4
Place split hoagie rolls on a baking sheet and top each with a slice of provolone cheese.
5
Broil until cheese is melted and rolls are toasted, 1 to 2 minutes.
6
Fill each toasted bun with chicken mixture and top with sliced olives.