Chicken Cacciatore Sandwich

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!

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 663 Calories

Ingredients

• 1 clove garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 8 slices provolone cheese
• 3 cups marinara sauce
• 1 medium red onion, sliced
• 2 tablespoons olive oil, or to taste
• ¼ cup sliced black olives, or to taste
• 2 pounds shredded cooked chicken breast
• 7 ounces fresh mushrooms, quartered
• 3 fluid ounces sherry wine
• 1 ounce capers
• 8 (6 inch) hoagie rolls, split lengthwise

Recipe Instructions

Step 1

Heat olive oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; sauté until onions are translucent, about 5 minutes.

Step 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.

Step 3

While the sauce is reducing, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Step 4

Place split hoagie rolls on a baking sheet and top each with a slice of provolone cheese.

Step 5

Broil until cheese is melted and rolls are toasted, 1 to 2 minutes.

Step 6

Fill each toasted bun with chicken mixture and top with sliced olives.