Sandwich Night: The Sliced Chicken And Mushroom Rachael
Serves: 2
Terry Wiza
1 January 1970
Based on User reviews:
46
Spice
46
Sweetness
52
Sourness
46
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
4 tbsps
Butter (1/2 stick)1
Salt1 large
Onion (thinly sliced)1 tbsp
Extra-Virgin Olive Oil1 cup
Sour Cream2 tbsps
Dill Relish3 tbsps
Ketchup2 tbsp
Dill (chopped fresh)Directions:
1
Watch how to make this recipe
2
In a small skillet, melt 2 tablespoons of the butter over medium heat, then add the mushrooms, and raise the heat a bit
3
Cook the mushrooms until tender and dark, about 8 to 10 minutes
4
Add the sage midway through the cooking time
5
Season the mushrooms with salt and pepper, to taste, after they're dark and tender, as salt slows the browning by drawing out liquids
6
Meanwhile, in a second small skillet over medium heat melt another tablespoon of the butter
7
Add the onions, season with salt and pepper, to taste, and cook until tender, 10 to 12 minutes
8
Stir in the sauerkraut, cook until warmed through, then turn off the heat
9
While the onions cook, heat a cast iron pan or griddle over medium-high heat
10
Season the chicken liberally with Montreal Steak Seasoning
11
Add the extra-virgin olive oil to the pan or griddle and cook the chicken, turning once, until cooked through, about 12 minutes
12
Remove the chicken to a plate
13
Wipe down the skillet or griddle, and reduce the heat to medium-low
14
Thinly slice the chicken on an angle
15
Add the sour cream, relish, and ketchup to a small bowl and stir in the fresh herbs
16
Lightly butter 1 side of the bread slices with the remaining tablespoon of butter
17
Build the sandwiches with buttered sides facing out, in this order: dressing, cheese, mushrooms, sliced chicken, sauerkraut with onions, cheese, and ending with the dressing to set in place
18
Grill the sandwiches for about 3 minutes on each side
19
Serve with pickles and salted radishes