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Leftover Roasted Chicken & Mushroom Sandwich

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12 00:12:00
hour(s): minute(s) : second(s)
Ingredients Minutes Calories
Preparation time Cooking time Servings
00:05:00
hour(s): minute(s) : second(s)		 00:07:00
hour(s): minute(s) : second(s)		 4
Vegan Stuffing

Ingredients


1 Loaf Sourdough French Bread Loaf quartered and sliced into two
4 Slices Cheddar Cheese
1 Breast Leftover Roasted Chicken
1/2 Teaspoons Herbs de Provence
1 Handful Mixed Microgreens
3 Cloves Garlic, peeled and minced
1 Tablespoon Butter
4 Medium Button Mushroom, Sliced
1 Tablespoon Honey Mustard Salad Dressing

Instructions


  1.  Preheat the oven to 350 degrees F.
  2.  Top one side of the bread with your leftover roast chicken pieces.
  3.  Toast the bread and chicken for 5 minutes in the oven.
  4.  Melt the butter in a skillet and sauté the chopped mushrooms and garlic.
  5.  Add salt, black pepper, and Provence herbs.
  6.  Remove the chicken and bread from the oven.
  7.  On top of the chicken, place a slice of cheddar cheese.
  8.  Top the cheese with the sautéed mushrooms and garlic.
  9.  Finish with a handful of mixed microgreens.
  10.  Drizzle the honey mustard salad dressing on top.


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