Chicken Bacon and Mushroom Sandwich on a whole grain boule, with garlic mayonnaise and layered with bacon, brie, caramelized onions, and mushrooms.
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 6servings
Ingredients
⅓cupmayonnaise
1clovegarlicgrated
3teaspoonsfresh thyme leavesdivided
1tablespoonolive oil
2medium onionspeeled and thinly sliced
8ouncesmushroomssliced
Salt and pepper
8slicesbacon
3boneless skinless chicken breastsapproximately 4 oz. each
1poundboule whole grain bread
8ouncesbriethickly 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
Don't throw away the soft insides that you remove from the bread. Place them on a baking pan and cook at 400 degrees for about 10 minutes. Zap the toasted bread in the food processor and use for bread crumbs in other recipes.Wrap any leftovers tightly in aluminum foil (if you're thrifty, you've saved the foil you baked the sandwich in) and store in your fridge for no more than three days. Reheat at 350 degrees for about 10 minutes or until warm throughout.Serve with a side of french fries, a nice fresh green salad, fruit salad, or pasta salad. Your favorite adult beverage also goes well with this meal.