Roasted Mushroom, Chicken, and Cheese Sandwich


Summer has been here for a solid three weeks now, but I was seriously craving a warm sandwich over the sunny weekend. Something dripping with warm and melted cheese, savory veggies, and juicy protein…..wrong season, I know.

Behold my summertime hot sandwich creation, the Roasted Mushroom, Chicken, and Cheese Sandwich complete with all of the above and more. For vegetarians, you can easily substitute with tempeh or tofu. For vegans, I’m sorry. It’s just not the same without cheese.

Roasted Mushroom, Chicken, and Cheese Sandwich 
Makes 1 sandwich

2 tbsp. shallots, diced
1 clove garlic, diced
1 cup white or button mushrooms, sliced
2 tsp. dried rosemary
1/2 tbsp. unsalted butter
1/2 tbsp. olive oil
1 tbsp. vegetable oil
1 chicken breast
1/2 cup flour
3/4 cup arugula
1/4 cup sliced cheese of your preference
Salt to taste
Crushed black pepper
Spicy brown mustard

To make chicken:
1. Mix flour, salt, pepper, and 1 tsp. of rosemary together on a plate and generously coat chicken breast, then shake off excess
2. Cook chicken over the stove on medium high heat until chicken reaches an internal temperature of 160 degrees

To make mushrooms:
1. Preheat the oven to 400 degrees and line a baking sheet with foil
2. Sprinkle sliced mushrooms, olive oil, 1 tsp. rosemary, garlic, shallots, salt, and pepper onto the foil-lined baking sheet and bake for 20 minutes or until mushrooms are browned

Sandwich Assembly: 
1. Mix room temperature butter with a dash of dried rosemary and spread on to the bread of your choice
2. Toast the bread (I prefer pan toasting) and place sliced chicken, mushrooms, mustard, cheese and arugula on to the sandwich and press with a spatula. Enjoy!

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