Chicken Marsala Sandwich Recipe

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. 

Step 1: Allow meat to thaw overnight. Caramelize on a flat top to reheat to order.

Step 2: While meat is caramelizing, cook black trumpets on flat top with olive oil and salt.

Step 3: Toast bun on flat top making sure to keep it hinged.

Step 4: Use bun and a spatula to scoop up meat and black trumpets into bun.

Step 5: Drizzle marsala vinaigrette over the top.

Step 6: Garnish with fresh herbs.

Sub-Recipe Directions

Marsala Vinaigrette

Step 1: 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.

Step 2: Add marsala to the pot and reduce to a syrup.

Step 3: In a separate pot bring mushroom stock to a simmer.

Step 4: Add mushroom stock and remaining olive oil to the pot with marsala reduction. Bring to a simmer, then chill.