Chicken Cacciatore Sandwich

Updated on November 7, 2021

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• 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

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.

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Nutrition Facts (per serving)

663Calories26g Fat56g Carbs48g Protein

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Nutrition FactsServings Per Recipe8Calories663% Daily Value *Total Fat26g34%Saturated Fat9g47%Cholesterol107mg36%Sodium1335mg58%Total Carbohydrate56g20%Dietary Fiber5g19%Protein48gPotassium758mg16%

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