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Portobello Chicken Sandwich

I may be the self proclaimed queen of sandwiches! I LOVE them! And this one is no different. There are 2 different ways to make it, one as a sub and one as a more classic sandwich. I love both, Nick’s fav is the sub.

2 portobello mushroom caps per sandwich
1 4-6 oz chicken breast per sandwich
2 Tbsp Light Honey Mustard Salad Dressing
1 Tbsp chopped sun dried tomatoes
1-2 slices of swiss or white american cheese per sandwich
1 sandwich thin or sub roll per sandwich
salt and pepper to taste

Mix together the sun dried tomatoes and the dressing set aside
cook the chicken breast through lightly seasoning with salt and pepper
scrape out the inside gills of the mushroom with a spoon and cook in a pan 3-4 mins each side lightly seasoning with salt and pepper
assemble the sandwich bottom bun, mushroom gill side up, top with cheese, then with the chicken breast and with another slice of cheese if desired, top with dressing mixture, top with the 2nd mushroom gill side down and finally finish with the top bun.

If you decide to do this in a sub roll you are going to need to slice up the mushroom then saute and either slice up or shred the chicken. With this one put the dressing mix down in the roll first then top with shredded or chopped chicken, and then cheese. If desired melt the cheese under the broiler for a few minutes.

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