baked squid that has been packed with flavorful rice and cooked in a hot tomato sauce. There aren’t many better options than this.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 sandwiches |
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
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.