Chicken, Mushroom, and Gruyere Grilled Sandwiches

Total Time
Prep 10 mins
Cook 15 mins

Delicious ! I found this recipe on a package of mushrooms and decided it would be a great way to use up leftover chicken. It's the first time I have ever grilled sandwiches in mayonnaise instead of butter.

Ingredients Nutrition


  1. Heat oil in a large nonstick skillet.
  2. Add mushrooms and cook over medium high heat until juices are released then evaporated.
  3. Season with salt and pepper and remove.
  4. Sprinkle 1/2 the cheese on 2 bread slices, top each slice with 1/2 the mushroom and chicken.
  5. Sprinkle with remaining cheese and top each with a bread slice.
  6. Spread the top of each sandwich with 1/2 tbs of mayo, pressing gently.
  7. Wipe skillet with paper towels and place over medium high heat, add sandwiches mayo side down.
  8. Spread remaining mayo on top of the sandwiches.
  9. Cook 3 minutes per side or until golden brown.


Most Helpful

Nice change of pace from the regular grilled cheese. I used a European whole wheat bread as my choice, but I think next time I'll go with a white bread. The strong flavor of the wheat kind of overpowered the sandwich a bit. Very tasty nevertheless. :)

Lori Mama July 12, 2008

Used last night's leftover grilled chicken, grilled in Foreman grill, and had a terrific lunch with a sour cream cucumber salad and watermelon for dessert. This is a welcome change from same old grilled cheese sandwiches. The Gruyere adds a bite, and the sauted mushrooms gave the sandwich a rich flavor. I am always on the lookout for good sandwich recipes so thanks, Lorac!

Linda B June 02, 2004

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