By Protein
Chicken Marsala Sandwich Recipe
Ingredients
- 6 oz. Original Philly® Fully Cooked Sliced Chicken
- 1 ea. Hoagie/Steak Roll
- 2 oz. Black Trumpet Mushrooms
- 1 tbsp. Olive Oil
- 1/4 tsp. Salt
- 1 oz. Marsala Vinaigrette (Sub-Recipe)
- 2 oz. Herb Salad (Parsley, Chervil, Chive)
Tender sliced chicken meets earthy black trumpet mushrooms with a silky drizzle of marsala vinaigrette, kissed with fresh herbs and tucked into a warm, toasted hoagie roll.
Made with Original Philly® Fully Cooked Sliced Chicken 4/2.5 LB
Directions
- Allow meat to thaw overnight. Caramelize on a flat top to reheat to order.
- While meat is caramelizing, cook black trumpets on flat top with olive oil and salt.
- Toast bun on flat top making sure to keep it hinged.
- Use bun and a spatula to scoop up meat and black trumpets into bun.
- Drizzle marsala vinaigrette over the top.
- Garnish with fresh herbs.
Marsala Vinaigrette
Ingredients
- 4 cu. Marsala
- 1 cu. Mushroom Stock
- 2 cu. Olive Oil
- 1 cu. Shallot, bruniose
- 1 tbsp. Thyme, fresh picked
Directions
- In a sauce pot over medium heat add 4 Tbsp. of olive oil. Add the thyme to the pan, it should pop. Then add the shallots and cook 2-3 minutes until translucent.
- Add marsala to the pot and reduce to a syrup.
- In a separate pot bring mushroom stock to a simmer.
- Add mushroom stock and remaining olive oil to the pot with marsala reduction. Bring to a simmer, then chill.
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