Chicken Pizzaiola Sandwich With Spinach and Fontina

Name: Chicken Pizzaiola Sandwich With Spinach and Fontina
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 14 lbs boneless skinless chicken breasts, cooked and shredded; 3 tablespoons olive oil; 1 cup finely chopped onion; 2 garlic cloves, minced; 1 ½ cups tomato sauce; ½ cup red wine; ½ teaspoon salt; 1 ½ teaspoons dried oregano; ½ teaspoon dried basil; ¼ teaspoon garlic powder; crushed red pepper flakes; 4 hoagie rolls, toasted (buttered if you like); 8 slices Fontina cheese (or provolone or mozzarella); 16 raw spinach leaves, trimmed (if using baby spinach, add more)

Servings: persons

1 14 lbs boneless skinless chicken breasts, cooked and shredded
3 tablespoons olive oil
1 cup finely chopped onion
2 garlic cloves, minced
1 ½ cups tomato sauce
½ cup red wine
½ teaspoon salt
1 ½ teaspoons dried oregano
½ teaspoon dried basil
¼ teaspoon garlic powder
crushed red pepper flakes
4 hoagie rolls, toasted (buttered if you like)
8 slices Fontina cheese (or provolone or mozzarella)
16 raw spinach leaves, trimmed (if using baby spinach, add more)

1
In a large saucepan, saute the onion and garlic in the olive oil until tender (not browned).
2
Add tomato sauce and wine; then the dried oregano and basil; season with salt and red pepper flakes to taste.
3
Lower heat and simmer for about 30 minutes.
4
Add garlic powder and shredded cooked chicken and simmer together another 15 minutes.
5
(Actually, the more time you have, the better, up to an hour, but if the mixture gets too thick, cover it while cooking).
6
Assemble the sandwiches by spooning some of the chicken pizzaiola mixture on 4 toasted hoagie-style rolls and top with fontina cheese slices.
7
Place open-face in a 350 degree oven or broil until cheese melts.
8
Place 4 spinach leaves on each sandwich, fold up and serve hot.

594

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 14 lbs boneless skinless chicken breasts, cooked and shredded, 3 tablespoons olive oil, 1 cup finely chopped onion, 2 garlic cloves, minced, and more.

Yes, Chicken Pizzaiola Sandwich With Spinach and Fontina falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!