What do you do with leftover rotisserie chicken? You can make a gorgeous salad with nuts, cheese and herbed croutons or you can make this out-of-this-world-delicious cheesy chicken and mushroom sandwich.
And just what makes this sandwich out-of-this-world-delicious? The mushrooms which are cooked like a salsa. They are piled on the leftover rotisserie chicken and topped with shredded cheese. Colby, in my case, although it’s not a crime to use some other cheese — just make sure it’s good quality cheese that melts really well.
So, there’s a little but of cooking involved here. You can’t expect to make a great chicken sandwich by just putting the leftover rotisserie chicken between slices of bread. But not to worry. The cooking time is short and the preparation is minimal.
Thinly sliced onions are cooked in butter until softened.
The mushrooms are added, rice wine is poured in, a little tarragon for better flavor and aroma follows, then some salt and pepper…
And the mixture is cooked until dry and caramelized.
The mushrooms are spread evenly on the bottom of the pan and, off the heat, shredded Colby cheese is spread. The idea is to melt the cheese in the residual heat. You know, just in case, the mushrooms cool before the sandwiches can be assembled.
And then it’s just a matter of assembly.
- 2 large white onions
- 8 to 10 large button mushrooms (I used a combination of white and brown)
- 4 tablespoons butter
- 4 tablespoons sweet rice wine
- 1 teaspoons tarragon chopped
- salt and pepper to taste
- 1 cup Colby cheese shredded
- strips of roasted chicken
- 4 romaine lettuce leaves coarsely shredded
- 4 slices bread
Peel and thinly slice the onions.
Thinly slice the mushrooms (stems of button mushrooms are soft and edible so include them).
Melt the butter in a pan. Add the onions.
Cook the onion slices gently just until they start to turn translucent.
Add the sliced mushrooms and stir.
Pour in the rice wine.
Add the tarragon, some salt and pepper.
Cook, uncovered, stirring often. The mushrooms will expel water. You want the mushrooms and onions to soften in the mixture of mushroom water, onion juices, butter and wine.
When the mixture is quite dry, the onion and mushroom slices should have lightly caramelized. Turn off the heat.
Spread the mushrooms and onions over the entire bottom of the pan then cover the mixture with the shredded Colby cheese. Leave for the cheese to melt in the residual heat.
Meanwhile, grill the bread slices.
Assemble the sandwiches.
Lay two grilled bread slices and cover them with shredded lettuce. Top with the roast chicken strips.
Using a small spatula, lift portions of the cheese topped mushroom mixture and lay on top of the pile of roast chicken.
Top the filling with the remaining grilled slices of bread and serve your cheesy chicken and mushrooms sandwich while the cheese is still hot and gooey.