Savory Chicken Cacciatore Subs with Provolone
Indulge in the rich flavors of Italy with these Savory Chicken Cacciatore Subs. Tender chicken breasts are seasoned and grilled to perfection before being combined with a medley of sautéed vegetables including portabella mushrooms, bell peppers, and onions, all simmered in a robust red wine and tomato sauce. Topped generously with melted provolone cheese and served in toasted submarine rolls, these subs are perfect for a hearty lunch or a satisfying snack. They'll bring cherished Italian comfort to your table, making them a delightful addition to any meal or gathering. Get ready to impress your friends and family with this gourmet-style sandwich that's easy to share.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
extra virgin olive oil
2 tablespoons (for cooking)
extra virgin olive oil
for drizzling (as needed)
boneless skinless chicken breasts
4 (6 ounce) (purposely seasoned)
McCormick's Montreal Brand steak seasoning
to taste (for seasoning)
submarine rolls
4 (split)
garlic cloves
2 (cracked away from skins)
crushed red pepper flakes
1 teaspoon
portabella mushroom caps
2 large (sliced)
green bell pepper
1 (sliced)
large onion
1 (sliced)
dried oregano
1 teaspoon
salt
to taste
fresh ground black pepper
to taste
dry red wine
1/2 cup
crushed tomatoes
1 (14 ounce) can
chopped fresh flat-leaf parsley
2-3 tablespoons
sliced provolone cheese
1/3 lb
Instructions
1
Start by heating a grill pan or large skillet over medium to medium-high heat.
2
Drizzle a little extra virgin olive oil on the chicken breasts, ensuring they're fully coated, then season them liberally with McCormick's Montreal Brand steak seasoning.
3
Grill or pan-fry the chicken breasts for about 6 minutes on each side, or until fully cooked and no longer pink in the center. Once cooked, set them aside to rest.
4
While the chicken is cooking, preheat your broiler. Split the submarine rolls and place them on a cookie sheet. Lightly toast them under the broiler until golden brown, then remove and keep the broiler on for later use.
5
In a large skillet over medium-high heat, add 2 tablespoons of olive oil, along with the cracked garlic cloves and crushed red pepper flakes. Stir for about 30 seconds until fragrant.
6
Add the sliced portabella mushrooms, green bell pepper, sliced onion, and dried oregano to the skillet. Season with salt and fresh ground black pepper, then sauté the vegetables for about 5 minutes until they start to soften.
7
Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan to incorporate their flavor into the sauce.
8
Add the can of crushed tomatoes and chopped fresh parsley to the skillet, stirring well to combine. Allow the mixture to simmer for an additional 5 minutes to meld the flavors.
9
While the sauce is simmering, slice the grilled chicken breasts on an angle and gently nestle them into the sauce, ensuring they're well-coated.
10
To assemble the subs, pile generous portions of the chicken and vegetable mixture into the toasted rolls, then top with slices of provolone cheese.
11
Carefully place the assembled sandwiches back on the cookie sheet and return them to the broiler for a few minutes, just until the cheese is melted and bubbling.
12
Serve immediately and be prepared for a deliciously messy experience!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Chicken Cacciatore Subs with Provolone?
These are gourmet-style submarine sandwiches featuring grilled chicken, sautéed portabella mushrooms, bell peppers, and onions in a red wine tomato sauce with melted provolone cheese.
What type of chicken is best for this recipe?
The recipe calls for 4 boneless skinless chicken breasts, each approximately 6 ounces, for optimal results.
How should the chicken be seasoned?
Drizzle the chicken with extra virgin olive oil and season liberally with McCormick's Montreal Brand steak seasoning.
How long does it take to grill the chicken?
The chicken breasts should be grilled or pan-fried for about 6 minutes on each side or until they are no longer pink in the center.
What kind of mushrooms are used in the cacciatore mix?
This recipe uses 2 large sliced portabella mushroom caps to provide a meaty texture and rich flavor.
What vegetables are included in the sub topping?
The vegetable medley consists of sliced portabella mushrooms, one green bell pepper, and one large sliced onion.
What is the recommended bread for these sandwiches?
The recipe suggests using 4 submarine rolls, which are split and toasted before assembly.
How do I prepare the submarine rolls?
Split the rolls and place them on a cookie sheet under the broiler until they are lightly golden brown.
How do I prepare the garlic for the sauce?
Use 2 garlic cloves that have been cracked away from their skins to infuse the oil with flavor.
What kind of wine should I use for the sauce?
Use 1/2 cup of dry red wine to deglaze the pan and build the base for the cacciatore sauce.
Is this recipe spicy?
The recipe includes 1 teaspoon of crushed red pepper flakes, which adds a mild heat to the sauce.
What herbs are used for seasoning the vegetables?
The vegetables are seasoned with dried oregano and salt and fresh ground black pepper.
What type of tomatoes are needed?
You will need one 14-ounce can of crushed tomatoes to create the robust sauce.
When should I add the fresh parsley?
Add 2-3 tablespoons of chopped fresh flat-leaf parsley to the skillet along with the crushed tomatoes.
How do I slice the chicken for the subs?
Once the grilled chicken has rested, slice the breasts on an angle before nestling them into the simmering sauce.
How much provolone cheese is required?
The recipe calls for approximately 1/3 lb of sliced provolone cheese to top the sandwiches.
How do I get the cheese to melt and bubble?
Place the assembled sandwiches back under the broiler for a few minutes until the cheese is melted and bubbling.
How long should the sauce simmer?
The tomato and vegetable mixture should simmer for about 5 minutes to allow the flavors to meld before adding the chicken.
What is the purpose of deglazing the pan?
Adding red wine to the skillet allows you to scrape up the browned bits from the bottom, which adds intense flavor to the sauce.
Can I use a different oil for cooking?
The recipe specifically recommends extra virgin olive oil for both seasoning the chicken and sautéing the vegetables.
What color bell pepper is used?
The recipe calls for one green bell pepper, though other colors can be used if preferred.
Should the onion be chopped or sliced?
The onion should be sliced to match the texture of the bell peppers and mushrooms.
How many people does this recipe serve?
This recipe is designed to make 4 hearty submarine sandwiches.
Is there a specific brand of seasoning mentioned?
Yes, the recipe suggests using McCormick's Montreal Brand steak seasoning for the chicken.
Can I make this on a grill outdoors?
Yes, you can grill the chicken on an outdoor grill, though the vegetable sauce will still need to be prepared in a skillet.
How should I serve these sandwiches?
Serve them immediately while the cheese is hot and melted, and be prepared for a delicious but messy eating experience.
Can I substitute the red wine?
If you prefer not to use wine, you can substitute it with an equal amount of chicken or beef broth.
How do I know when the vegetables are ready?
The mushrooms, peppers, and onions should be sautéed for about 5 minutes until they begin to soften.
Is the garlic minced in this recipe?
No, the garlic cloves are cracked and added to the oil to release flavor without burning easily.
What makes this a 'Cacciatore' sub?
It uses the 'hunter style' ingredients of tomatoes, onions, peppers, mushrooms, and wine traditionally found in Italian Cacciatore dishes.