Leftover Roast Chicken Sandwich with Microgreens and Mushrooms
Cook Time 10minutes
Total Time 10minutes
Sourdough French Bread Loaf
Leftover Roast Chicken
3Whole Cloves of GarlicPeeled
Salt and Pepper to Taste
1/2TeaspoonHerbs de Provence
Honey Mustard Salad Dressing
Sliceof Cheddar Cheese
Toast the Bread:
Preheat the oven to 350 degrees F.
Cut your Sourdough French Bread Loaf into quarters. Take one quarter, and slice it into two.
Top one side of the bread with your leftover roast chicken pieces.
Toast the bread and chicken in the oven or toaster oven for 5 minutes. (The time will vary, depending on how crispy you want the bread. Check the oven frequently to ensure that your bread doesn't get over toasted or burnt.)
Sautee the Mushrooms and Garlic:
Meanwhile, in a small skillet on medium heat, melt the butter. Add the whole garlic and sliced mushrooms. Stir and add the seasonings. Add salt and black pepper, to taste. Add the herbs de provence (or Italian seasoning).
Sautee the mushrooms and garlic until all the butter has been absorbed. The mushrooms should be nice and slightly brown at the edges.
Assemble the Sandwich:
Take the bread and chicken out of the oven. Add the slice of cheddar cheese on top of the chicken.
Add the sauteed mushrooms and garlic on top of the cheese.
Finish with a handful of microgreens (or your favorite sprouts.)
Pour the honey mustard salad dressing on top. Alternately, if you want to be more polite, you can use a knife and slather it on the other piece of bread.