This sandwich is best done as leftovers, as it would be a heck of a lot of prep work and cooking just to make a grilled sandwich. My recommendation is to do the whole deal: roast the chicken for dinner the night before, then use the leftovers for the sandwich the next day.
Chicken, Mushroom and Gruyère Grilled Sandwiches
INGREDIENTS
- 1 Tbs. olive oil
- 6 fresh cremini or white button mushrooms,brushed clean and thinly sliced, about 1 cup
- Salt and freshly ground pepper, to taste
- 3 oz. Gruyère cheese, shredded
- 1 Tablespoon chopped Italian parsley
- 4 slices firm-textured sandwich bread
- 5 oz. sliced roasted chicken, about 1 cup
- 2 Tbs. mayonnaise
WHAT TO DO
- In a large nonstick fry pan over medium heat, warm the olive oil. Add the mushrooms and cook, stirring occasionally, until they give off their juices and the liquid evaporates, about 6 minutes. Season with salt and pepper. Transfer to a plate and set aside.
- Sprinkle half of the cheese on 2 slices of the bread. Top with equal amounts of the chicken, the mushrooms and the remaining cheese. Top each with one of the remaining bread slices. Press each sandwich gently. Spread 1 Tbs. of the mayonnaise over the tops of the sandwiches.
- Wipe out the fry pan with paper towels. Heat the pan over medium-high heat until hot. Place the sandwiches, mayonnaise side down, in the pan. Spread the remaining mayonnaise on the tops of the sandwiches. Cook, turning once, until both sides are golden brown, about 3 minutes per side. I use my GF grill! Serve hot.
- Serves 2.
Variation Tips: Here are other great combinations for your grilled chicken sandwich. Thinly sliced apples with sharp cheddar cheese on whole-wheat bread; provolone cheese, fresh basil leaves and olive paste on thinly sliced Italian bread; sun-dried tomatoes, mozzarella cheese and fresh oregano leaves on semolina bread and of course the tried and true gruyère, arugula and fresh peaches on country bread.
ENJOY!
~THE DOMESTIC CURATOR~
RONDA
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