Chicken Pizzaiola Sandwich with Spinach and Fontina

• 1-1/4 lb. boneless skinless chicken breasts, cooked and shredded
• 3 tbsp. olive oil
• 1 cup finely chopped onions
• 2 garlic cloves, minced
• 1-1/2 cup tomato sauce
• 1/2 cup red wine
• 1/2 tsp. salt
• 1-1/2 tsp. dried oregano
• 1/2 tsp. dried basil
• 1/4 tsp. garlic powder
• Crushed red pepper flakes, to taste
• 4 hoagie rolls, toasted (buttered if you like)
• 8 slices Fontina cheese (or provolone
• 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 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; cover mixture if it becomes too thick).
6. To assemble: Spoon some of the chicken pizzaiola mixture on 4 toasted hoagie-style rolls and top with fontina cheese slices.
7. Place open-face in a 350F oven, or broil, until cheese melts.
8. Place 4 spinach leaves on each sandwich, fold up and serve hot.

boneless skinless chicken breasts, olive oil, onions, garlic, tomato sauce, red wine, salt, oregano, basil, garlic powder, red pepper, hoagie rolls, cheese, mozzarella, spinach

Taken from www.foodgeeks.com/recipes/19245 (may not work)