Chicken Bacon and Mushroom Sandwich
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
25 mins
-
Total Time
35 mins
-
Servings
6 servings
-
Calories
278 kcal
-
Course
Main Course
-
Cuisine
American
Chicken Bacon and Mushroom Sandwich
Description
This sandwich begins with a garlic and thyme mayonnaise spread to impart flavor and moisture inside the bread. Onions and mushrooms are cooked together until caramelized and tender, bringing sweetness and earthiness. Bacon is cooked separately until crisp, contributing smoky crunch. Chicken breasts are pan-seared in bacon fat, enhancing juiciness and flavor. Thick slices of brie cheese add a creamy and mild richness.
The bread boule is sliced and hollowed to create a shell that can hold a generous amount of filling while remaining sturdy enough to handle the moist and rich ingredients. When assembled, the sandwich balances meaty, creamy, and aromatic layers that are satisfying and filling. It works well served warm or at room temperature.
Serving suggestions include pairing with fries or salads, and leftovers can be reheated wrapped tightly for up to three days. The bread interior removed for hollowing can be toasted and turned into breadcrumbs for other uses, minimizing waste.
Ingredients
- ⅓ cup mayonnaise
- 1 clove garlic grated
- 3 teaspoons thyme divided, fresh leaves
- 1 tablespoon olive oil
- 2 onion peeled and thinly sliced, medium
- 8 ounces mushrooms sliced
- salt
- black pepper
- 8 lices Bacon
- 3 chicken breast approximately 4 oz. each, boneless skinless
- 1 pound whole grain bread boule
- 8 ounces Brie cheese thickly sliced
Instructions
- In a small bowl, mix together the mayonnaise, grated garlic, and half of the thyme leaves. Set aside.
- Add the olive oil to a large skillet over medium high heat. Add the onions and cook a few minutes or until wilted. Add the mushrooms and the remaining thyme. Stir together well, reduce the heat to medium, cover and cook until the onions are caramelized and the mushrooms and cooked through. Remove from pan and set aside.
- Place the skillet back on medium high heat and add the bacon. Cook until crisp and brown. Remove the bacon and set aside.
- Drain all but 3 tablespoons of bacon fat from the skillet. Add the chicken breasts and cook, turning occasionally, until done.
- Preheat the oven to 350 degrees.
Assemble the sandwich:
- Slice the boule through the center. Remove most of the soft interior of the bread leaving a thick wall around the outside edge.
- Generously spread the cut sides of the bread with the mayonnaise mixture. Top with the bacon, thick slices of brie, sliced chicken breasts, and the caramelized onions and mushrooms. Place the top on the loaf and wrap in aluminum foil.
- Place on center rack of oven and cook for 5-6 minutes or until the brie has begun to melt.
- Remove from the oven and slice into wedges.
Notes
- Save the hollowed soft bread interior and toast it at 400°F for 10 minutes, then process into breadcrumbs for other recipes.
- Wrap leftovers tightly in foil and keep refrigerated up to three days; reheat at 350°F for about 10 minutes until warm.
- Serve the sandwich alongside french fries, green salad, fruit salad, or pasta salad for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 278kcal | 14% |
| Carbohydrates | 6g | 2% |
| Protein | 22g | 44% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 402mg | 17% |
| Potassium | 452mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 298IU | 6% |
| Vitamin C | 6mg | 7% |
| Calcium | 88mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
