Chicken Mushroom and Gruyere Grilled Sandwiches
Elevate your sandwich game with these irresistible Chicken, Mushroom, and Gruyère Grilled Sandwiches! This gourmet twist on a classic comfort food features tender shredded chicken, savory sautéed mushrooms with garlic, and rich, melty Gruyère cheese nestled between perfectly golden slices of buttered sourdough bread. The mushrooms are cooked to perfection with a touch of olive oil, enhancing their earthy flavor, while the Gruyère adds a nutty sophistication that sets these sandwiches apart. Ready in just 35 minutes, this recipe is ideal for a quick yet indulgent lunch or dinner. Serve hot, with a crisp side salad or a warm bowl of soup, for the ultimate cozy meal experience. Perfect for sandwich lovers and home cooks seeking a unique, flavorful upgrade!
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Recipe Information
Ingredients
- 2 cups Cooked chicken breast (shredded or sliced)
- 1 cup Mushrooms (button or cremini, sliced)
- 1 cup Gruyere cheese (shredded)
- 2 tablespoons Unsalted butter
- 2 cloves Garlic (minced)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper (freshly ground)
- 8 slices Bread (sourdough or your choice)
- 1 tablespoon Olive oil
- 4 tablespoons Butter (softened, for spreading)
Instructions
Heat olive oil in a skillet over medium heat. Add the sliced mushrooms and cook, stirring occasionally, for 5 minutes or until softened.
Add minced garlic to the skillet and cook for another 1-2 minutes until fragrant. Season the mushroom mixture with salt and pepper, then remove from heat.
Butter one side of each slice of bread. Lay four slices, buttered side down, on a clean surface.
Evenly divide the shredded chicken among the four slices of bread. Top the chicken with the cooked mushroom mixture, followed by a generous sprinkle of shredded Gruyere cheese.
Place the remaining four slices of bread on top, buttered side up, to create sandwiches.
Heat a large skillet or griddle over medium heat. Add a small pat of butter to the skillet if desired for extra crispiness.
Place the sandwiches in the skillet and cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese is fully melted. Use a spatula to carefully press down on the sandwiches as they cook for even browning.
Remove the sandwiches from the skillet and let them cool for 1-2 minutes before cutting them in half and serving.
Nutrition Facts
Calories |
2640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.2 g | 182% | |
| Saturated Fat | 71.6 g | 358% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 713 mg | 238% | |
| Sodium | 3709 mg | 161% | |
| Total Carbohydrate | 125.2 g | 46% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 5.7 g | ||
| Protein | 204.0 g | 408% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 1171 mg | 90% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1797 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
