Chicken, Mushroom, and Gruyere Grilled Sandwiches

Submitted by Lorac

"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."

 

• Ready In: 25mins
• Ingredients: 7
• Serves: 2

ingredients

• 14.79 ml olive oil
• 170.09 g package sliced white mushrooms
• salt & freshly ground black pepper
• 85.04 g gruyere cheese, shredded
• 4 slice firm-textured sandwich bread
• 141.74 g sliced roasted chicken
• 29.58 ml mayonnaise

directions

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.

Reviews

[Lori Mama]

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. :)

 

[Linda B]

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!