Chicken Cacciatore Sandwich

Name: Chicken Cacciatore Sandwich
Total time: 35
Yield: 8
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

Recipe by Mark Stroginis from allrecipes.com

Lunch 35 Mins.

Ingredients

8 servings

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2 tablespoons olive oil, or to taste
•

7 ounces fresh mushrooms, quartered
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1 medium red onion, sliced
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1 clove garlic, minced
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3 fluid ounces sherry wine
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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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¼ cup sliced black olives, or to taste

Instructions

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.