The Ultimate Chicken Cacciatore Sandwich (Easy Recipe!)
A hearty and flavorful recipe for Chicken Cacciatore-style submarine sandwiches. This dish features seasoned, boneless chicken breasts that are grilled or pan-fried until cooked through, then sliced. A rustic cacciatore sauce is made by sautéing portobello mushrooms, bell peppers, and onions with garlic and herbs, then deglazing the pan with red wine and simmering with crushed tomatoes. The sliced chicken is added to the sauce, and the entire mixture is piled high on toasted sub rolls, topped with provolone cheese, and melted under the broiler.
Ingredients
- 4 boneless skinless chicken breasts (6 to 8 ounces each)
- Extra-virgin olive oil
- Grill seasoning blend, or salt and pepper
- 4 sub rolls, split
- 2 cloves garlic, cracked
- 1 teaspoon red crushed pepper flakes
- 2 large portobello mushroom caps, sliced
- 1 green bell pepper, seeded and sliced
- 1 large onion, sliced
- 1 teaspoon dried oregano
- 1/2 cup dry red wine or stock
- 1 (14-ounce) can crushed tomatoes
- 2 to 3 tablespoons chopped flat-leaf parsley
- 1/3 pound deli-sliced provolone cheese
Instructions
- Heat a grill pan or large skillet over medium-high heat. Drizzle the chicken with oil and season with grill seasoning or salt and pepper. Grill or pan-fry for about 6 minutes on each side until cooked through.
- While the chicken cooks, preheat the broiler. Lightly toast the split sub rolls on a cookie sheet under the broiler and set them aside.
- Heat 2 tablespoons of oil in a separate large skillet over medium-high heat. Add the garlic, crushed red pepper flakes, mushrooms, peppers, onions, and oregano. Sauté for 5 minutes, seasoning with salt and pepper.
- Deglaze the pan with the red wine or stock, scraping up any browned bits from the bottom of the pan. Cook for about 2 minutes until the wine has reduced.
- Add the crushed tomatoes and parsley to the sauce.
- Slice the cooked chicken breasts on an angle and add them to the sauce in the skillet.
- Pile the chicken and vegetable mixture into the toasted sub rolls.
- Top the sandwiches with slices of provolone cheese and place them under the hot broiler until the cheese is melted and bubbly.
- Serve immediately.
Notes
- This recipe transforms a classic Italian stew into a delicious, hearty sandwich.
- Deglazing the pan after cooking the vegetables is a key step that adds a rich depth of flavor to the sauce.
- The final step of melting the provolone under the broiler creates a classic, cheesy sub-style sandwich.
Find it online: https://www.eatswithsoul.com/chicken-cacciatore-sandwich/