Chicken Pizzaiola Sandwich With Spinach and Fontina

• 1 14 lbs boneless skinless chicken breasts, cooked and shredded
• 3 tablespoons olive oil
• 1 cup finely chopped onion
• 2 garlic cloves, minced
• 1 12 cups tomato sauce
• 12 cup red wine
• 12 teaspoon salt
• 1 12 teaspoons dried oregano
• 12 teaspoon dried basil
• 14 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.

chicken breasts, olive oil, onion, garlic, tomato sauce, red wine, salt, oregano, basil, garlic, red pepper, hoagie rolls, cheese, spinach

Taken from www.food.com/recipe/chicken-pizzaiola-sandwich-with-spinach-and-fontina-114951 (may not work)