This is one of my favorite sandwich combinations but here is the secret to this yummy combo actually changing your life. Fry those shrooms, I know it's an extra step but I promise you, once you try this once there will be no going back for you my friend and you will absolutely thank me later, I take high pride with this one.
2 servings Cook Time: 20 minutes
You'll need:
4 sourdough bread, slices
2 chicken breasts, cooked and seasoned to taste (I just season mine with salt, pepper, garlic powder and maybe a bit of cumin and chili powder, but this is completely optional)
2 cups gruyere cheese, shredded (yes, you want those 2 cups)
1 12 oz pack white mushrooms, sliced
2 tbsp ghee, melted
2 cups spring mix
4 tbsp dijon mustard
How to make:
Mushrooms:
In a large pan over medium heat, heat 2 tablespoons of ghee and add in your sliced mushrooms, (do not overcrowd the pan, you want to fry not steam) once these hit the pan fry 6 minutes on one side, move around and fry for another 6 minutes or until golden brown and crispy. Remove from pan and transfer to a paper towel lined plate. Salt these while they are still hot.
Sandwich Assembly:
In a large skillet heat up a tablespoon of ghee, add your sliced sourdough and lightly season with garlic powder and salt, toast until GBC (Golden, Brown, Crispy). Remove from pan and set aside. In that same skillet reheat your chicken and cover with gruyere cheese, cook until cheese has melted, remove from heat and set aside. Spread dijon mustard on all the insides of your toasted bread (you want mustard in every bite), now add on your mushrooms, top with chicken and melted cheese, finish with spring mix, close it up and enjoy!
Kommentare