Cheesy Chicken Pizzaiola Sandwiches

(originally made 7/11/2008)

Thank you so much Linda for sharing this yummy recipe!   We eat a lot of chicken and I'm always on the lookout for new ways to make it.   I didn't have any cooked chicken around, so I boiled my chicken in stock/water to cover for about 30 mins and then shredded it.     Even Jake ate half a good-sized sandwich, and normally it's a fight to get him to eat anything with sauce on it.   

My only mistake was trying to save myself some calories and I put it on light hamburger rolls.   Definitely not hearty enough to stand up to this meal!     This would be great open faced on texas toast, in sub rolls, or even without bread at all!    Tim described it as pulled chicken parm on a roll    :)



 Cheesy Chicken Pizzaiola Sandwich

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/4lb  boneless skinless chicken breast -- cooked & shredded
  3        Tablespoons  olive oil
  1 cup  yellow onion -- finely chopped (used white onion)
  2    garlic cloves -- minced
  1 1/2 cups  tomato sauce (I used closer to 2c)
     1/2 cup  dry red wine (I only used about 1/4c, was all I had)
     1/2      teaspoon  salt
  1 1/2      teaspoons  dried oregano
     1/2      teaspoon  dried basil
     1/4      teaspoon  garlic powder (used garlic salt and omitted salt above)
     1/8      teaspoon  crushed red pepper flakes (added more to my sandwich)
  6  hoagie rolls -- split & toasted
provolone cheese (used shredded mozzarella & shredded parm, romano and asiago blend)
  16    spinach leaves -- fresh

In a large saucepan, sauté the onion and garlic in oil until soft but not browned. Add tomato sauce, wine, oregano and basil. Season with salt and red pepper flakes, adding more to taste, if you wish. Lower heat and simmer mixture for 30 minutes. Add garlic powder and shredded, cooked chicken to the tomato sauce; simmer together for 15 to 60 minutes, as desired (cover mixture if it begins to become too thick). Assemble sandwiches: spoon the chicken mixture on 4 toasted hoagie roll bottoms and place 2 provolone cheese slices on the top portion of each sandwich. Place open-faced sandwiches on a cookie sheet in a 350 degree oven until cheese melts (or broil if you like browned cheese). Place 4 spinach leaves on each sandwich, put together, and serve hot.

Notes: Prepare the chicken mixture a day ahead and put the sandwiches together quickly the next day for a quick supper. The spinach adds a little crunch and extra nutrients.

Source:  Linda, cllw  TOHBB
 http://community.tasteofhome.com/community_forums/f/30/p/622258/5196114.aspx#5196114


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