1/2 pound chicken tenders or boneless skinless chicken breasts
Salt, pepper, onion powder, garlic powder and cayenne pepper
2 tablespoons olive oil
2 portobello mushrooms
1/2 cup Marsala wine
1 loaf Crusty sourdough bread or other crusty bread
1/2 cup grated Parmesan cheese
1/2 pound thinly sliced provalone cheese
1/2 pound thinly sliced Swiss cheese
1 jar roasted red-bell peppers
Season chicken strips or tenders with salt, pepper, onion powder,
garlic powder and cayenne pepper to taste. Grill on a grill or
in a grill pan. Heat olive oil in a skillet and saute mushrooms.
Season mushrooms with the same spices as the chicken. Finish mushrooms
by deglazing the pan with the Marsala wine and allow to reduce
until the wine has evaporated.
Meanwhile, take a loaf of Italian bread and invert it. Cut a V shaped
wedge out of the bottom of the loaf and set aside. Into the conservatively hollowed
out portion of the loaf, sprinkle Parmesan cheese, layer thinly
sliced provalone, chicken, Swiss cheese, mushrooms and sliced
jarred roasted red peppers. Repeat the layering until it is even
with the top of the bread. Put wedge back in loaf and roll tightly
in aluminum foil -- shiny side in.
Bake in a 325 degree oven for 20 minutes. Remove and let the loaf rest a few
minutes. Serve by slicing portions on a diagonal.
Yield: 4 or more servings