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Categories:
butter portabella mushrooms sage salt onion sauerkraut chicken breast halves blend evoo sour cream dill relish ketchup dill flat leaf rye Gruyere deli pickles of radishes
Viewed: 8 - Published at: 5 years agoIngredients
- 4 tablespoons (1/2 stick) butter
- 1/2 pound baby portabella mushrooms, sliced
- 2 tablespoons fresh sage leaves, thinly sliced, or 1 1/2 teaspoons dried sage
- Salt and pepper
- 1 large onion, thinly sliced
- 1-pound package sauerkraut, rinsed and drained
- 4 boneless skinless chicken breast halves, 6 ounces each
- McCormick Montreal Steak Seasoning or other grill seasoning blend
- 1 tablespoon EVOO (extra-virgin olive oil)
- 1/2 cup sour cream
- 2 tablespoons dill relish
- 3 tablespoons ketchup
- 2 tablespoons chopped fresh dill or 1 1/2 teaspoons dried dill
- 2 tablespoons chopped fresh flat-leaf parsley leaves
- 8 slices marble rye, rye, or pumpernickel bread
- 8 slices Gruyere or deli Swiss cheese
- 4 large deli pickles
- 1 bunch of radishes, halved and salted
Method
- In a small skillet, melt 2 tablespoons of the butter over medium heat, add the mushrooms, and raise the heat a bit.
- Cook the mushrooms for 8 to 10 minutes until tender and dark.
- Add the sage midway through the cooking time.
- Season the mushrooms with salt and pepper after theyre dark and tender, as salt slows the browning by drawing out liquids.
- Meanwhile, in a second small skillet over medium heat melt another tablespoon of butter.
- Add the onions, season with salt and pepper, and cook until tender, 10 to 12 minutes.
- Stir in the sauerkraut, warm through, and turn off the heat.
- While the onions cook, heat a cast-iron pan or griddle to medium-high heat.
- Season the chicken liberally with Montreal Steak Seasoning.
- Add the EVOO to the pan or griddle and cook the chicken, turning once, for 12 minutes, or until done.
- Remove from the heat and wipe down the skillet or griddle, and lower the heat to medium-low.
- Slice the chicken thin on an angle.
- While the chicken cooks, stir the sour cream, relish, and ketchup together in a small bowl and season with the fresh herbs.
- Lightly butter one side of the slices of bread with the remaining tablespoon of butter.
- 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.
- Grill the sandwiches for about 3 minutes on each side.
- Serve with the pickles and salted radishes.
