Hi! I’m Home Chef Mark Stroginis from In Dad’s Kitchen, and I want to say thank you to the Salty Chef for inviting me to stop by and share with you today my Pulled Chicken Cacciatore Sandwich.
This sandwich is in the top 3 of sandwiches that I like to make. I have been hooked on Chicken Cacciatore for as long as I can remember. This sandwich really hits the spot at lunchtime during the winter months. It’s full of flavor, hearty and with a scoop of garlic mashed potatoes it will definitely hold you till dinner time.
Ingredients:
3 large chicken breast, shredded
1 medium red onions, sliced
1 ounce capers
7 ounces mushrooms, quartered
1 teaspoon oregano
1 teaspoon basil
3 ounces sherry wine
3 cups marinara sauce
3 ounces olive oil
1 ounce garlic
Hoaggie Bun
Provolone cheese sliced
Sliced Olives
Directions:
Boil chicken breast till tender, about 40 minutes, allow to cool and then shred.
In a large pan, heat olive oil. Add garlic, onions, and mushrooms. Sauté until onions become tender.
Add capers, oregano, basil, and sherry. Once half the sherry has cooked out, add the marinara sauce.
Add the chicken and reduce by a third.
Add cheese to the hoaggie bun and toast under a broiler
Once toasted fill bun with chicken and top with sliced olives
Serve with favorite side, mine is garlic mashed potatoes or chips and a pepperchini pepper
So, till next time I hope you enjoy my Pulled Chicken Cacciatore Sandwich.
Home Chef, Mark Stroginis
December 30th, 2009 
dadskitchen 
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Sounds like a tasty sandwich. When you think “pulled meat” it’s usually barbecue, but taking it in an Italian direction sounds delicious.